Chettinad Chicken Biryani
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Chettinad Chicken Biryani

Prepare this delicious biryani today and give a sumptuous treat to your family and loved ones.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Chettinad, Indian
Keyword: chicken

Ingredients for Chettinad Chicken Biryani

  • 1 kg Chicken Pieces
  • 1 kg Seeraga Samba Rice
  • 1 tsp Pepper
  • 8 nos Red Chillies – 8
  • 1 tsp Cumin Seeds – 1 tsp
  • 5 nos Cloves
  • 4 nos Cardamom – 4
  • 1/4 inch Cinnamon Stick
  • 25 gms Cashews
  • 1 tsp Khus Khus
  • 3 cups Coconut Milk
  • 250 gms Onions Finely Chopped
  • 250 gms Tomatoes Finely Chopped
  • 2 nos Lemon Extract juice and keep
  • 100 gms Ghee
  • 100 ml Oil
  • 1/2 tsp Fennel Seeds
  • 1 bunch Mint Leaves
  • 1 bunch Coriander Leaves
  • 4 nos Green Chillies
  • 2 tblsp Ginger Garlic Paste
  • Salt as per taste

For Tempering

  • Cloves as required
  • Cinnamon Stick as required
  • Cardamoms as required
  • Bay Leaves as required

How to make Chettinad Chicken Biryani

  • Soak the rice for 1/2 hour.
  • Keep little mint and coriander leaves separately.
  • Take a mixer jar, add the pepper,red chillies, cumin seeds, cloves, cardamon, cinnamon stick, cashews, khus khus, fennel seeds.
  • Sprinkle some water and grind them to a fine paste.
  • Heat a heavy bottomed pan under medium flame.
  • Add oil, ingredients given to temper.
  • Add the chopped onions, green chillies and fry till golden brown.
  • Add the ginger garlic paste, ground paste, tomatoes and needed salt.
  • Saute them until a thick gravy is formed.
  • Add the cleaned chicken pieces along with mint leaves and coriander leaves.
  • Mix well until the masala is coated to the chicken pieces.
  • Add 3 cups of coconut milk and 1 cup of water and boil it.
  • Add the soaked rice and cook them to 1/4 th consistency.
  • Sprinkle mint leaves, coriander leaves and ghee on top of the rice.
  • Remove from flame and cover the vessel.
  • Heat a tawa under medium flame and place the biryani vessel on top.
  • Cook them for 15 minutes.
  • Remove from flame and add little coriander leaves and squeeze some lemon juice and mix well.
  • Serve hot with raita.