Shanthi’s Secret Green Biryani: A Rotarian’s Emerald Delight
Vanakkam, dear friends! Shanthi Selvam here, from the Rotary Club of Chennai Neithal. Today, I am thrilled to share with you a recipe that’s very close to my heart – my special Green Biryani. This isn’t your ordinary biryani; it’s a vibrant, emerald-hued dish that’s as much a feast for the eyes as it is for the palate!
What You’ll Need (Serves 4 hungry Rotarians)
- 1 kg Seeraga Samba rice
- 1 kg chicken with bone
- 200 gms coconut milk
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- 2 bay leaves
- 5 tsp ginger-garlic paste
- 1 bunch each of mint and coriander leaves (These are crucial for our green colour!)
- 20 green chillies (Yes, 20! They’re the secret to our vibrant hue)
- 100 gms ghee
- 2 tbsp cooking oil
- 50 gms unsalted cashew nuts (optional)
- 1 tsp turmeric powder
- Salt to taste
The Green Biryani Adventure Begins!
- Soak and Rinse: Begin by soaking 1 kg of Seeraga Samba rice in room temperature water for 15 minutes. Rinse it thrice to remove all the starch. This clean canvas will beautifully absorb our green hues.
- Fry the Rice: In a large, wide-brimmed pan over medium heat, add 50 gms ghee, cinnamon, cardamom, cloves, bay leaves, and 5 sliced green chillies. Saute for 5 minutes, then add the clean rice and saute for another 5 minutes. Transfer this aromatic rice to another bowl.
- Cook the Chicken: In the same pan, add the remaining 50 gms ghee, cooking oil, and ginger-garlic paste. Wait for the moisture to finish popping, then add the chicken and turmeric powder. Saute for 10 minutes.
- Green Paste Magic: Here’s where our biryani gets its signature colour! While the chicken is cooking, blend the mint leaves, coriander leaves, and the remaining 15 green chillies with 5 tbsp of water until it becomes a vibrant green paste. Add this emerald mixture to the cooking chicken, along with salt to taste. Mix well and let the paste thicken. Watch as it transforms your dish into a green wonder!
- Coconut Milk Infusion: Mix the coconut milk with water in a 1:1.5 ratio (rice to water). Add this mixture to the now-green chicken and let it simmer.
- Rice Reunion: Once the coconut milk mixture starts boiling, add the previously fried rice. Add salt to taste and keep stirring for 5 minutes or until the water starts to simmer down slightly. You’ll see the rice starting to take on a beautiful green tint!
- The Pressure Principle: Now, here’s where it gets interesting! We are going to create a multi-layered cooking system. On another stove top, heat a thick dosa pan on high flame. Place your wide-brimmed pan with the green rice and chicken mixture on top of this hot dosa pan. Then, add another hot, thick dosa pan on top of your wide-brimmed pan. Finally, place a big bowl of boiling water on top of that dosa pan. Cover the boiling water with a plate.
- The Waiting Game: Let this setup heat for 10 minutes on low heat. Then turn off the heat and let it cool down in the same setting for another 15 minutes. This process allows the flavours to meld beautifully and the green colour to intensify.
- The Grand Finale: Slowly remove the top 3 layers and gently mix the biryani before serving. Prepare to be amazed by the stunning green colour!
- Optional Garnish: If you are feeling indulgent, fry the cashew nuts in ghee for 1 minute and sprinkle them over the green biryani as a garnish. The golden cashews will create a beautiful contrast against the green!
Serve this vibrant Green Biryani with a side of onion raita, and watch as your fellow Rotarians’ eyes widen with surprise and delight at its unique colour. This isn’t just a meal – it’s a conversation starter, a celebration of innovation in cooking, and a reminder that sometimes, the most unexpected combinations create the most beautiful results.
From my colourful kitchen to yours, enjoy this emerald delight. And remember, in Rotary as in cooking, it’s often the bold, colourful ideas that make the biggest impact!
With love and green-tinted flavour, Shanthi Selvam Rotary Club of Chennai Neithal
