Kongunadu Vellai Chicken Biryani

Ingredients (24)

• ·grams Chicken (thigh or leg)
• ·cups Seeraga samba rice
• ·tbsp Peanut oil
• ·tbsp Ghee
• ·Bay leaf
• ·Marathi moggu
• ·inch Cinnamon
• ·Onion
• ·tsp Salt
• ·Green chillies
• ·cup Coriander leaves
• ·cup Mint leaves
• ·lime Lime juice
• ·cup Thick coconut milk
• ·cups Water
• ·cup Shallots
• ·pod Garlic
• ·inch Ginger
• ·tsp Fennel seeds
• ·piece Star anise
• ·Cloves
• ·Cardamom
• ·pinch Kalpasi
• ·tbsp Water

1. 1

   Wash and soak seeraga samba rice for 20 minutes. Drain and keep aside.

2. 2

   Grind all ingredients under biryani masala paste to a smooth paste.

3. 3

   Heat peanut oil and ghee in a heavy bottom vessel.

4. 4

   Add bay leaf, marathi moggu and cinnamon. Let it splutter.

5. 5

   Add sliced onions and sauté till soft.

6. 6

   Add the ground masala paste and cook well till the raw smell disappears.

7. 7

   Add chicken, salt and mix well. Cook till the chicken is half done.

8. 8

   Add whole green chillies, coriander leaves, mint leaves and lime juice.

9. 9

   Add drained rice, coconut milk and water. Mix gently.

10. 10

    Cover and cook on low flame till rice is cooked and water is absorbed.

11. 11

    Rest for 10 minutes, fluff gently and serve hot.