Dindigul Chicken Biryani

Contains: dairy

• Black pepper

  crushed

  5 g

• Chicken

  curry cut

  400 g

• Coriander leaves

  15 g

• Curd

  100 g

• Ghee

  30 ml

• Ginger-garlic paste

  30 g

• Green chilli

  3 pc

• Lemon juice

  15 ml

• Mint leaves

  15 g

• Oil

  30 ml

• Onion

  sliced

  150 g

• Red chili powder

  8 g

• Salt

  to taste

• Seeraga samba rice

  250 g

• Tomato

  chopped

  100 g

• Turmeric powder

  3 g

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Method

1. 1Marinate chicken with yogurt, turmeric, chilli powder and salt for 30 minutes.
2. 2Rinse and soak seeraga samba rice for 20 minutes, then drain.
3. 3Heat ghee and oil, fry whole spices, then saute sliced onions until golden.
4. 4Add ginger-garlic paste, green chillies, mint and coriander; cook until fragrant.
5. 5Stir in tomatoes and crushed pepper, cooking to a thick masala.
6. 6Add the marinated chicken and cook until it releases oil.
7. 7Pour in measured water and lemon juice, then bring to a boil.
8. 8Add drained rice, adjust salt, cover and cook on low until done.
9. 9Rest ten minutes, then fluff gently and serve.