Junior Kuppanna Style Chicken Biryani is an aromatic biryani made with Seeraga Samba Rice along with various spices and herbs. This is an attempt at creating the popular biryani at home.
My kids are very fond of the biryani from Junior Kuppanna and we never leave a chance to make something like that at home. While in the past there have been other biryanis that have surpassed the taste, this version they said comes almost very close.
The main factor that makes a biryani out of the world, according to my kids, is the fact that the biryani is delicious, but also should not have too many things for them to pick and discard. They don’t like onions, tomatoes or the spices coming their way when they are enjoying the Biryani.
So in this version, Amma said we should take care of that factor and everything is ground and used as a paste. Everybody enjoyed it so much that they want this to be repeated very soon.
With kids at home during the summer vacation, I took upon myself to make all these biryanis and also more of their favorite gravies and fries. Normally Amma makes the nonveg, while I make the vegetarian meals at home on Sundays. The last one month, I had to make both and I ensured I clicked all the recipes that are my kids favorite, apart from trying to replace old pictures.
This is for the BM#89, week 2, One pot meal.
Junior Kuppanna Style Chicken Biryani
For the Chicken Marinade
750 gms Chicken
1 cup Curds / Yogurt
Salt to taste
1.5 tsp Red Chilli Powder
1.5 tsp Garam Masala
1 tsp Cumin Powder roasted
A Pinch Turmeric Powder
For the Onion Paste
2 cups Onions
1 inch Ginger
4 to 5 Garlic
For the Herb Paste
1 cup Mint Leaves
3/4 cup Coriander Leaves
1 Star Anise Anasa puvvu
1 Mace Javitri
2 Bay Leaf
1 Black Stone Rathi Povvu /Dagad Phool /kalpaasi
For the Biryani
1/2 cup Cooking Oil
1/4 cup Ghee
Salt to taste
4 nos Green Chillis
1 tsp Ginger Garlic paste
4 cups Seera Samba rice
7 cups Water
1/2 cup Milk
Few strands Saffron
How to make Junior Kuppanna Style Chicken Biryani
Preparation before Making Biryani
Wash and cut the chicken pieces to a bite size. Marinate with the other ingredients for at least 2 hours.
Wash and soak the rice for at least 20 to 30 mins.
Soak the saffron strands in warm milk.
Chop the onions, and grind it along with ginger and garlic. Keep it aside.
Grind the mint and coriander leaves together to a smooth paste
Making the Biryani
In a wide pan, heat oil and ghee, first, add all the whole spices and saute for a couple of minutes.
Then add the onion paste and saute well.
Add the ginger garlic paste along with slit green chilies.
After sauteeing for 5 mins on high, add the mint paste. Simmer and let this get cooked for 5 mins, keep stirring well. Add salt.
Next, add the chicken marinade along with all the ingredients. Combine well and simmer till the chicken gets nicely cooked. This will take about 15 mins.
Remember to keep checking and stirring in between
When you notice the oil has come out on the sides, add the water and bring to a boil.
Next, add the drained rice and bring to a boil. When the water is almost evaporated, simmer and keep on another pan to do dum cooking.
When the rice is done, add the soaked milk along with saffron.
Switch off and serve