Chettinad Chicken Biryani is the spiciest and the most aromatic delicious biryani made with fresh ground masalas and spices. The chicken is marinated and cooked in a spicy masala which gives a very distinctive taste unlike the simple chicken biryani.
- Basmati Rice - 2 cups
- Chicken - 500g
- Onion - 1, large sized, cut lengthwise
- Tomatoes - 2, medium sized
- Coconut milk - 1 cup
- Coriander leaves - To garnish
- Cinnamon/பட்டை - 1 inch
- Cloves/லவங்கம் - 2
- Marathi mokku/மராத்தி மொக்கு -2
- Star anise/Annachi mokku/அன்னாசி மொக்கு - 2
- Bay leaf - 1
- Curry leaves - Few
- Mint leaves - A handful
- Fennel seeds/சோம்பு - 1 tsp
- Salt - To taste
- Butter - 1 tbsp
- Ghee - 1 tbsp
- Oil - 2 tbsp
For the masala
- Ginger - 3 inch piece, cut small
- Garlic - 10 cloves
- Fennel seeds - 1 tsp
- Green chillies - 3
- Red chillies - 2
- Cinnamon - 1 inch
- Cloves - 3
- Mint leaves - 1/4 cup, tightly packed
For the marination
- Curd - 2 tbsp
- Chilli powder - 2 tsp
- Coriander powder - 2 tbsp
- Turmeric powder - 1 tsp
- Ground masala - Half
Method
- Grind the ingredients given for the masala into a smooth paste and keep aside.
- Marinate the chicken with the ingredients given for the marination for 1 hour.
- Soak the basmati rice for half an hour. (the soaking time depends on the type of rice used, for some types 10 minutes is enough).
- Heat 2 tbsp of oil and 1 tbsp of ghee in a pressure cooker and add cinnamon, cloves, marathi mokku, anachi mooku, bay leaf, fennel seeds, curry leaves and mint leaves. Fry for a while in low heat.
- Add onion & little salt and saute till it turns golden brown.
- Add finely chopped tomatoes and cook till it gets mashed.
- Add the remaining half of the ground masala and saute well till the raw smell goes.
- Now add the marinated chicken & salt and cook covered in medium heat till it gets half cooked.
- Meanwhile, roast the well drained rice with 1 tbsp of butter in a pan in medium heat till the water gets evaporated.
- Add 1 cup of coconut milk and 2 cups of water to the half cooked chicken and allow it to boil.
- Add roasted rice and adjust salt to taste.
- Close the lid and cook for 1 whistle. Then simmer the stove and cook for 6 minutes.
- Leave aside for 10 minutes after the pressure is released. Mix gently and garnish with coriander leaves.
Tips
- For roasting the rice, you can use ghee or oil if you don't have butter.
