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
Whole Spices
1 Star Anise Anasa puvvu
1 Mace Javitri
2 Bay Leaf
3 Cloves
2 Cardamom
1 Cinnamon
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
Other Ingredients
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
Junior Kuppanna Style Chicken Biryani
Ingredients
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 cloves Garlic
For the Herb Paste
- 1 cup Mint Leaves
- 3/4 cup Coriander Leaves
Whole Spices
- 1 Star Anise Anasa puvvu
- 1 Mace Javitri
- 2 Bay Leaf
- 3 Cloves
- 2 Cardamom
- 1 Cinnamon
- 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
Other Ingredients
- 1/2 cup Milk
- Few strands Saffron
Instructions
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 the dum cooking.
- When the rice is done, add the soaked milk along with saffron.
- Switch off and serve
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Varada says
I agree with your kids. I find the whole spices very distracting. Grinding everything to a paste is a great idea.
Kalyani says
It’s a good thing that your kids liked it despite all the efforts you put for them ! Looks like a treat for non veg lovers
Priya Suresh says
Bookmarking this kuppanna style chicken briyani and am sure this briyani will be super flavourful, tempting dish there.
Sandhya Ramakrishnan says
My kids hate me when I add whole spices in my dishes. This is a great way to use the spices. Love this Biriyani and I am covered for my next Mega BM with all your recipes 🙂
Harini says
I am assuming junior kuppanna is a restaurant. My kids also don't like to pick out the spices. Grinding the masala is the way to go at our place too.
mayurisjikoni says
An unusual name for a biryani, adding ground spices as opposed to whole ones is always better as they add more flavor and its saves one picking out the spices from the dish.
gayathriraani says
That looks so flavourful Valli. Grinding all the ingredients will increase the flavour a lot. Even I do this usually.
Annapurnaz says
Even my kids complain about the whole spices in whichever dish I put but they like onion. Next time I'm going to put ground spices in my biryani. Hope that they won't complain then.
Simply Tadka says
Wow..Wow... biryani looks so inviting and delicious.. I have no idea about chicken,.. but love the whole spices in biryani.
vaishalisabnani says
I always add while spices to Biryanis but since there are no kids it really doesn’t matter . Kids normally pick out whole spices , vegetable chunks , nuts .., great idea to make a paste .
Renu says
Yes my son starts crying or feeling to throw out when he has the whole spice in his mouth. This is a good idea. Lovely thali
Chef Mireille says
loving all your biryani's this week - another good one for me to try
Suja Ram says
Thats a fantastic elaborate recipe for making Chicken Biryani Restaurant style..Presenation and Pics are very nice valli
Padmajha PJ says
There is a junior kuppanna here and my neighbor goes ga-ga over it! So nice that you recreated that briyani for the kids. And also my kids don't like tomato / spices coming in between!!