Dindigul Chicken Biryani

Instructions

1. 1

   Prepare the rice and chicken

   • Wash the Seeraga Samba rice thoroughly and soak it in water for 30 minutes. Drain before using.
   • In a bowl, combine the chicken pieces with yogurt, turmeric powder, lemon juice, and 1 teaspoon of salt. Mix well and let it marinate for at least 30 minutes.
2. 2

   Make the biryani masala paste

   • In a grinder jar, add the shallots, green chilies, ginger, garlic, cinnamon, cloves, cardamom, star anise, mace, and fennel seeds.
   • Grind to a coarse paste without adding water initially. If needed, add a tablespoon of water to help it grind smoothly.
3. 3

   Cook the biryani base

   • Heat ghee and oil in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the bay leaf and sliced onions. Sauté for 6-8 minutes until the onions turn deep golden brown.
   • Add the ground masala paste and cook for 8-10 minutes, stirring occasionally, until the raw smell disappears and oil starts to separate from the masala.