Prep Time: 30 mins | Cook Time: 45 mins | Servings: 4
Ingredients
- Chicken: 750g (bone-in, large curry cut)
- Rice: 500g Seeraga Samba (or Basmati rice)
- Aromatics Paste: 150g shallots (small onions), 10 green chillies, 2 tbsp ginger paste, 2 tbsp garlic paste (coarsely ground together)
- Whole Spices: 2 bay leaves, 3 cinnamon sticks, 5 cardamom pods, 5 cloves, 1 star anise, 1 tsp fennel seeds
- Base: 3 large red onions (sliced thin), 2 medium tomatoes (chopped), 1/2 cup curd (yogurt), 1 lemon (juiced)
- Herbs: 1 cup fresh mint leaves, 1 cup fresh coriander leaves
- Fats & Spices: 4 tbsp peanut oil, 3 tbsp ghee, 1.5 tbsp red chilli powder, 1 tsp turmeric, salt to taste
Step-by-Step Method
- Rice Preparation & Marination
- Rinse Seeraga Samba rice 2–3 times and soak in water for 20–30 minutes. Drain completely before cooking.
- Marinate chicken with curd, half the red chilli powder, turmeric, 1 tsp salt, and half the lemon juice. Set aside for 30 minutes.
- Temper & Caramelize
- Heat oil and 2 tbsp ghee in a heavy-bottomed handi or pot over medium heat.
- Add the whole spices (cinnamon, cloves, cardamom, star anise, bay leaf, fennel) and let them sizzle for 30 seconds.
- Add thin sliced onions. Sauté patiently until deep golden brown (do not burn).
- Build the Gravy (Thokku)
- Stir in the freshly ground shallot-chilli-ginger-garlic paste. Sauté for 3–4 minutes until raw aroma disappears.
- Add mint and coriander leaves; fry until wilted.
- Add chopped tomatoes, remaining red chilli powder, and salt. Cook till tomatoes break down and oil separates on top.
- Cook the Chicken
- Add marinated chicken to the pot. Cook on high heat for 5 minutes, searing the meat.
- Cover and cook on medium-low heat for 12–15 minutes until the chicken is 80% done and releases its natural juices.
- Water Measurement & Rice Addition
- Add water at a 1:1.5 ratio relative to the rice volume (adjusting for liquid already in the pot).
- Bring gravy to a boiling rolling boil. Taste test the broth—it should taste slightly salty (“like sea water”).
- Add soaked rice and remaining lemon juice. Stir gently from the edges to avoid breaking grains.
- Dum Cooking
- Cook uncovered on medium-high flame until 80% of the liquid evaporates and rice level meets water level (pot-hole stage).
- Drizzle remaining 1 tbsp ghee on top.
- Seal pot tightly with foil or a tight lid. Place a heavy weight on top or shift pot onto a heated flat iron tawa.
- Cook on lowest flame for 15 minutes, then turn off heat and leave unopened for 15 minutes.
- Fluff & Serve
- Gently lift rice from the sides using a flat spatula. Serve hot with onion raita and brinjal gravy (Ennai Kathirikai).
