Salem style Chicken Biryani has its unique specialty made with seeraga samba rice gives a special taste to it. Though it looks plain less textured, its taste cannot be beaten. Its goes very well with Salem chicken salna and raita. I usally love when served in plantain leaf where the combination adds extra aroma to the recipe.
Ingredients :
Chicken - 1/2 Kg Cooking Time : 30 -45 Min
Seeraga Samba rice - 1 Cup
Onions - 1 Cup Serves : 2 People
Tomato - 1
Green Chilly - 4
Bay leaf - 3
Cardamom - 3
Cloves - 3
Cinnamon - 1 inch
Marathi Mooku - 2
Ginger/ Garlic paste - 2 Tsp
Mint Leaf - 1 Bunch
Turmeric - A pinch
Ghee - 2 Tbsp
Oil - 4 Tbsp
Salt - 2 Tsp
Water - 2 Cups
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| Salem Chicken Biryani |
Method :
Cut the onions, green chilly and tomato. Keep all the biryani ingredients aside. Heat the oil in pressure cooker. Add all the dry biryani masala's.
Add Onions and stir it for few minutes, then add green chilly, ginger/garlic paste. Stir well for few more seconds. Then add tomato and cook until it turns soft. Finally add the mint leaf and curry leaf.
Before you start everything pressure cook the chicken with turmeric and 2 drops of castor oil. Soak the Rice in water for 30 Minutes.
Add the cooked chicken pieces, measure the water quantity used to cook chicken(2 cups water wholly)if needed add extra water and add salt. Once the water gets to boil add the soaked rice. Add Ghee and stir it.(Note: You can even add half portion of coconut milk reducing the water)
Once you note the water level has been reduced, simmer the stove to its very lowest and close the lid. Allow it to cook for 15 minutes. Open when the pressure is gone. Stir it and transfer it to a serving bowl.
Enjoy with Salem chicken salna and raita.
Thank You. See you in next post.
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