2Kg Marriage Chicken Biryani Explained

Ingredients

• 2 kg Seeraga Samba Rice (washed and soaked for 20 minutes)
• 2 kg Chicken (cut into medium biryani-sized pieces)
• 400 ml Refined Oil
• 100 ml Ghee
• 10 g Cinnamon Sticks
• 5 g Cardamom Pods
• 5 g Cloves
• 600 g Onions (thinly sliced)
• 300 g Ginger-Garlic Paste (freshly ground)
• 15 Green Chilies (slit)
• 2 tbsp Red Chili Powder
• 400 ml Curd (Yogurt)
• 400 g Tomatoes (chopped)
• 1 bunch Mint Leaves (freshly chopped)
• 1 bunch Coriander Leaves (freshly chopped)
• Salt (to taste)
• 1 Lemon (juiced)
• 3 L Water (for the masala and rice cooking)

Steps

1. 1

   Heat 400ml of refined oil and 100ml of ghee in a large heavy-bottomed biryani pot (degh).

2. 2

   Add the cinnamon sticks, cardamom pods, and cloves to the hot oil and fry for a few seconds until fragrant.

3. 3

   Add the 600g of sliced onions and sauté until they turn a deep golden brown. This is crucial for the color and flavor of the biryani.

4. 4

   Add the 300g of ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.

5. 5

   Add the slit green chilies, mint leaves, and coriander leaves. Stir well for a minute.

6. 6

   Add 2 tablespoons of red chili powder and stir quickly to avoid burning.

7. 7

   Add 400g of chopped tomatoes and salt to taste. Cook until the tomatoes become soft and mushy.

8. 8

   Pour in 400ml of curd and the juice of one lemon. Mix thoroughly to form a thick masala base.

9. 9

   Add the 2kg of chicken pieces to the masala. Stir well to coat the chicken and cook for about 5-7 minutes until the chicken starts to release its juices.

10. 10

    Add water (approximately 1.5 liters for the masala base) and bring to a boil. Cover and cook until the chicken is 70% done.

11. 11

    In a separate large vessel, boil water with a bit of salt. Once boiling, add the soaked Seeraga Samba rice and cook until it is 70% done (the grain should still have a slight bite).

12. 12

    Drain the parboiled rice and layer it over the chicken masala in the biryani pot. Ensure the water level in the masala is just enough to steam the rice.

13. 13

    Seal the pot with a tight lid (using dough or a heavy weight) to create 'dum'. Cook on very low heat for 20 minutes.

14. 14

    Turn off the heat and let the biryani rest for at least 15 minutes before opening. Gently fluff the rice from the sides, mixing the masala with the rice.

Notes

Seeraga Samba rice is traditional for Tamil Nadu marriage biryani; do not substitute with Basmati if you want the authentic flavor. Ensure the onions are properly browned but not burnt for the signature color.

Nutrition per serving

• main
• chicken
• biryani
• South Asian
• Indian
• wedding-style
• one-pot
• slow-cooked