Aromatic Bengaluru-style biryani featuring tender chicken and short-grain rice cooked in a vibrant green masala of mint and coriander. This one-pot meal is famous for its fresh, herby flavor and is traditionally served in a palm leaf bowl (donne).
Prep25 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 serving
707cal
33gprotein
87gcarbs
Ingredients
2 cup Jeeraga Samba Rice (Also known as Seeraga Samba. Sona Masuri is a good alternative.)
500 g Chicken (Use bone-in, curry cut pieces for best flavor.)
1 cup Coriander Leaves (Tightly packed, with tender stems.)
0.5 cup Mint Leaves (Tightly packed.)
6 pcs Green Chili (Adjust to your spice preference.)
1.5 inch Ginger
10 clove Garlic Cloves
2 pcs Onion (Medium-sized; 1 roughly chopped for paste, 1 thinly sliced for cooking.)
0.5 cup Curd (Whisked until smooth. Use fresh, not sour, curd.)
0.5 tsp Turmeric Powder
2 tbsp Lemon Juice (Freshly squeezed.)
1 pcs Bay Leaf
1 pcs Star Anise
1 strand Mace (Also known as Javitri.)
2 tsp Salt (Adjust to taste.)
3.5 cup Water (Use the same cup used to measure rice for an accurate ratio.)
Instructions
1
Preparation: Rice and Chicken
Rinse the Jeeraga Samba rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely and set aside.
In a mixing bowl, combine the chicken pieces, whisked curd, turmeric powder, and 1 teaspoon of salt. Mix well to coat the chicken evenly. Let it marinate for at least 20-30 minutes at room temperature.
2
Create the Green Masala Paste
In a blender jar, combine the coriander leaves, mint leaves, green chilies, ginger, garlic, 1 roughly chopped onion, cinnamon stick, cloves, and green cardamom.
Grind to a smooth, thick paste. Add a tablespoon or two of water only if necessary to facilitate grinding.
3
Sauté Aromatics
Place a 5-liter pressure cooker or a heavy-bottomed pot on medium-high heat. Add the ghee and vegetable oil.
Once hot, add the bay leaf, star anise, and mace. Sauté for about 30 seconds until they release their aroma.
Add the remaining 1 thinly sliced onion and sauté for 8-10 minutes, stirring frequently, until it turns deep golden brown.
4
Cook the Masala and Chicken
Add the prepared green masala paste to the cooker. Sauté for 6-8 minutes, stirring continuously, until the paste darkens in color and oil begins to separate from the sides. This step is crucial to cook out the raw flavor.
Add the marinated chicken pieces to the cooker. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned and no longer pink.
5
Combine Rice and Pressure Cook
Add the drained, soaked rice to the cooker. Gently stir for 1-2 minutes to toast the rice and coat it well with the masala, being careful not to break the grains.
Pour in 3.5 cups of water, the remaining 1 teaspoon of salt, and the fresh lemon juice. Give it a final gentle stir.
Secure the lid of the pressure cooker. Cook on high heat for 1 whistle. Immediately reduce the heat to the lowest setting and cook for exactly 5 minutes.
Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes. Do not force release the pressure.
6
Rest and Serve
Once the pressure has fully released, open the lid. Let the biryani rest undisturbed for 10 minutes. This allows the rice grains to firm up and absorb any remaining steam.
Gently fluff the biryani from the sides using a fork or a spatula to separate the grains.
Serve hot, traditionally in a 'donne' (palm leaf bowl), with a side of onion-cucumber raita.
