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5
from 1 vote
Chettinad Chicken Biryani
Prepare this delicious biryani today and give a sumptuous treat to your family and loved ones.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Main Course
Cuisine:
Chettinad, Indian
Keyword:
chicken
Ingredients
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
g
Cashews
1
tsp
Khus Khus
3
cups
Coconut Milk
250
g
Onions
Finely Chopped
250
g
Tomatoes
Finely Chopped
2
nos
Lemon
Extract juice and keep
100
g
Ghee
100
ml
Oil
1/2
tsp
Fennel Seeds
1
bunch
Mint Leaves
1
bunch
Coriander Leaves
4
nos
Green Chillies
2
tbsp
Ginger Garlic Paste
Salt
as per taste
For Tempering
Cloves
as required
Cinnamon Stick
as required
Cardamoms
as required
Bay Leaves
as required
Instructions
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.