Chettinad Chicken Biryani is a flavorful and aromatic South Indian rice dish made with basmati rice, chicken, and a blend of spices. It is known for its rich and spicy flavors. Here's a recipe to prepare Chettinad Chicken Biryani:
Ingredients:
For the chicken marinade:
500 grams chicken, cut into pieces
1 cup yogurt
2 tablespoons ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For the biryani:
2 cups basmati rice, soaked for 30 minutes
2 onions, thinly sliced
2 tomatoes, chopped
2 green chilies, slit
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
2 tablespoons Chettinad biryani masala powder (readily available or homemade)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder
1 cinnamon stick
2-3 cloves
2-3 cardamom pods
1 bay leaf
3 tablespoons ghee or oil
Salt to taste
Fried onions, cashews, and raisins for garnishing (optional)
Instructions:
In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and salt. Mix well and let the chicken marinate for at least 1 hour.
In a large pot, bring water to a boil. Add salt and soaked basmati rice. Cook the rice until it is 70-80% cooked. Drain and set aside.
Heat ghee or oil in a deep, heavy-bottomed pan or pressure cooker. Add cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until they release their aroma.
Add the sliced onions and cook until they turn golden brown.
Add the marinated chicken and cook for 5-6 minutes until the chicken is partially cooked.
Add the chopped tomatoes, green chilies, mint leaves, coriander leaves, Chettinad biryani masala powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and cook for another 5 minutes.
Layer the partially cooked basmati rice on top of the chicken masala in the pot. Sprinkle some fried onions, cashews, and raisins (if using) on top.
Cover the pot with a tight-fitting lid. If using a pressure cooker, put the weight on and cook on medium heat for 1 whistle, then reduce the heat to low and cook for another 5 minutes. If using a regular pot, cook on low heat for about 15-20 minutes until the rice is fully cooked and flavors are well absorbed.
Remove from heat and let the biryani rest for 10 minutes.
Gently fluff the biryani with a fork, ensuring not to break the rice grains.
Serve the delicious Chettinad Chicken Biryani hot with raita or any side dish of your choice.
Enjoy the aromatic and spicy flavors of Chettinad Chicken Biryani!