- Clean the chicken pieces and transfer it to a medium sized bowl. Marinate the chicken along with the ingredients (chicken,curd,salt, turmeric powder,red chilli powder,biryani masala,oil,lemon,ginger garlic paste), for at least 1 hour. Rinse and soak the basmati rice for 30 minutes. Meanwhile make the biryani masala by dry roasting and grinding the ingredients mentioned under “For making Chettinad biryani masala” section. Heat a Dutch oven ; add oil and ghee to it. Then add the bay leaves and green chili. Add the thinly sliced onions and cook until the onions caramelize. Later add the freshly grounded ginger garlic paste and cook until the raw flavor goes. Add the chopped tomatoes until it turns mushy followed by chopped mint and coriander leaves. After 2 minutes add the marinated chicken and give it a mix and add the spice powders, turmeric powder, red chili powder, biryani masala. Once the raw smell is gone cook until the oil oozes out from chicken. Add the soaked basmati rice along with coconut milk and water and salt to cook the biryani. Cook on a medium flame with the lid closed until all the water is absorbed. Switch off the flame once done and let it rest for 15 minutes. Serve hot with raita.
Chettinad biryani
#myrecipe
By Shaalini Shaalu
Jan, 26th
567
Servings
2 persons
Cook Time
30 minutes
Ingredients
28
- 30
Ingredients
- Cinnamon
- Cardamom
- Cumin
- Fennel seeds
- Pepper
- Star anise
- Cloves
- Mace
- Cardamom
- Stone flower
- Chicken
- Yogurt
- Salt
- Turmeric powder
- Red chilli powder
- Oil
- Biryani masala
- Lemon juice
- Ginger garlic paste
- Rice
- Water
- Coconut milk
- Salt
- Ghee
- Bay leaf
- Green chillies
- Onion
- Tomato
- Mint
- Corinader
