Chicken Biryani ( with Jeerakasala Rice )

Featured here is a Chicken Biryani made out of Jeerakasala rice. Jeerakasala rice is a popular variety of aromatic rice used in Tamilnadu and Kerala. As the name suggests the grains are smaller in size like jeera ( cumin seeds ). It is very tasty and fragrant when cooked. Available at whole sale rice merchants in Chennai ( Rs60/ kg )

2 cups jeerakasala rice
2 3/4 cup water
1/ 2 teaspoon ghee

Method

In a pressure cooker mix rice, water and ghee together. Close cooker. Bring to full pressure on high heat. Reduce heat to low after 3 rd whistle and cook for 3 minutes. Switch off the heat. Allow the pressure cooker to cool naturally. Open the lid and keep aside.

500 g chicken pieces
30 ml oil or ghee
4 cloves
4 cardamom
4 cinnamon stick
5 onions, finely sliced
30 g ginger - garlic paste ( homemade )
3 tomatoes, finely sliced
2 green chillies, slit lengthwise
1 1/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder

2 teaspoon coriander powder
1/4 cup chopped coriander leaves
1/4 cup chopped mint leaves
1 1/4 teaspoon salt ( or to taste )
Maida dough ( for dum )

Wash and clean chicken pieces.

In a wide pan or kadai, heat oil or ghee. Add cardamom, cloves and cinnamon. Fry on a low heat for 2 - 3 minutes.

Add finely sliced onions and fry till golden color.

Add red chilli powder, turmeric powder and coriander powder. Saute on a low heat for 3 minutes or till the raw smell goes.

Add sliced tomatoes, ginger - garlic paste, slit green chillies and chopped mint and coriander leaves. Mix well and saute for 5 minutes on a low heat.

Add chicken pieces and salt to taste. Mix well. Do not add water. Cover with a lid and cook on a low heat 30 - 35 minutes or till done and gravy thickens ( approximately 1/2 cup gravy ).

In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala and half portion of cooked rice Make 2 layers with cooked rice and chicken masala. Sprinkle extra 2 teaspoon ghee if you required.



Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 30 - 40 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with raita / pappadam/ pickle.