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Aromatic short-grain Seeraga Samba rice and tender chicken pieces cooked in a unique, spicy masala paste. This iconic Tamil Nadu biryani is famous for its distinct flavor from freshly ground spices.
For 4 servings
Prepare the rice and chicken
Make the biryani masala paste
Cook the biryani base
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Aromatic short-grain Seeraga Samba rice and tender chicken pieces cooked in a unique, spicy masala paste. This iconic Tamil Nadu biryani is famous for its distinct flavor from freshly ground spices.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 676.24 calories per serving with 39.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and cook the biryani
Dum cook the biryani
Serve
For a Mutton Biryani, replace chicken with 500g of mutton. Cook the mutton with the masala for an additional 20-25 minutes or until tender before adding the rice and water.
Use a pressure cooker for a faster method. After adding rice and water, close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally before opening.
To make it milder, reduce the number of green chilies to 2-3 and remove their seeds before grinding them into the paste.