I made this ancient biryani for the contest, and that turned up into dindigul biryani…In one of the tamil literature of Imperungkappiyam, it has mentioned as “Oon Sooru” ஊன் சோறு made with small onions and a few spices…When i tried this recipe, I was surprised it tasted exactly like Thalapakatti Biryani….
Quick Note on Sangakala Unavu
The small onion, cumin and pepper are found during Second millennium BC as said by wikipedia..I wish i could grab many resources of the spices and its origins…I tried it in pressure cooker method, but cooking the rice seperately in dum process also works.
Ingredients
Chicken-250gms
Seeraga Arisi-200 gms
Coconut milk-200 ml (optional)
Coriander powder-1 tsp
Turmeric powder-half tsp
Ginger garlic paste-1 tbsp
Garam masala-2 cloves, 2 cardomon, half inch Cinnamon stick, Bayleaf-1
Ghee-half cup
To make fine paste
Small Onions -20 nos
Coriander leaves -5 stems
Mint leaves-1/2 cup
Green Chilly-5 nos
Peppercorns-1 tsp
Cumin-one and half tbsp
Cinnamon-6 inch stick
Clove-3 nos
Cardomom-3 nos
Salt to taste
Method
Add the ghee in a pressure cooker, saute the dry spices
Add the chicken and garlic paste and saute them well
Add the curd and turmeric powder and saute it
Grind all the ingredients (Small onions, Green chillies, Cinnamon, cloves, pepper, cumin, coriander and mint leaves) into fine paste
Add the ashed rice to the chicken in cooker
And the coconut milk to the rice
Add the fine paste, coriander powder and salt to it
Bring to boil
Pressure cook it for 3 whistles.. Drizzle some ghee and serve hot
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