Seeragasamba biryani

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.



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


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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