SEERAGA SAMBA CHICKEN AND MUSHROOM BIRYANI

September 22, 2022

COOKING METHOD

I FRY SOME CASHEW NUTS AND SET ASIDE.
IN THE SAME POT ADD LEMON GRASS AND PANDAN LEAVE.
BEGIN BY SAUTEING WITH WHOLE GARAM MASALA LIKE BAY LEAVES, CINNAMON, CARDAMOM, CLOVES, STAR ANISE, NUTMEG MACE, BLACK STONE FLOWER(KALPASI).
ADD SLICED ONION, GREEN CHILIS, GINGER GARLIC PASTE AND SAUTE WELL.
ADD SOME SLICED TOMATOES AND SAUTE FOR A MINUTE.
THEN I’M ADDING 3 TBSPN OF DRIED RED CHILI PASTE, 1 TSPN OF CORIANDER POWDER AND 1 TSPN OF JEERA POWDER AND SAUTE IN THE OIL TILL THE PASTE IS COOKED.
ADD REMAINING TOMATOES NOW. ADD SOME SALT AND 1 TBSPN OF CURD AND MIX WELL.
NOW I’M ADDING THE MARINATED CHICKEN (WITH GINGER GARLIC PASTE) AND MIX WELL. CLOSE AND COOK THE CHICKEN. WAIT UNTIL OIL SEPARATES FROM THE MASALA.
NEXT ADD THE BUTTON MUSHROOMS AND MIX EVERYTHING WELL AND 1 CUP OF WATER. AGAIN CLOSE AND COOK. BRING THE WATER MIXTURE ALONG WITH THE CHICKEN TO BOIL.
AT THIS POINT, ADD 2 CUPS OF SOAKED AND FILTERED SEERAGA SAMBA RICE. ADD 2 CUPS OF WATER( I HAVE ADDED 1 CUP OF WATER TO COOK THE CHICKEN) FOLLOWED BY GHEE AND MIX EVERYTHING.
CLOSE WITH LID AND LET IT COOK FOR ABOUT 10 MINUTES IN LOW TO MEDIUM FLAME. ONCE RICE COOKED ,ADD THE CASHEWS ON TOP. CLOSE AND LET IT REST FOR 5 MINUTES.
AFTER 5 MINUTES OPEN THE LID TO SERVE HOT AND TASTY SEERAGA SAMBA CHICKEN, MUSHROOM BIRYANI. YOU MAY SERVE WITH SIDE DISH LIKE CHICKEN 65 AND CUCUMBER RAITA.