Chettinad Chicken Biryani

This authentic chettinad chicken biryani are made with freshly grounded masala and marinated the tender chicken, cooked to the perfection with aromatic spices and basmati rice.

HOW TO MAKE CHETTINAD CHICKEN BIRYANI:

Whisk all the ingredients listed in the marinade section except chicken.Coat the chicken with the prepared marinade and refrigerate it for 30 minutes.

Wash and soak the rice in water for 30 minutes.

Dry roast cinnamon sticks, cardamom and cloves together until fragrant. Once cooled down grind to a powder. Set aside

Then add the shallots (small onions), garlic and ginger, grind to a smooth paste. Do not add any water while grinding. Set aside.

Heat oil and ghee in a pressure cooker and add in the bay leaves, green chillies and onions. Sauté till the onions are soft. About 3 minutes on medium flame.

Finely chop the coriander leaves and mint leaves along with ginger-garlic paste.

Add in the ground masala paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top.

Add in the ground powder, turmeric and red chilli powder with required salt. Sauté for 10 seconds.

Add in the ground masala paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top.

Add in the marinated chicken and fry on medium flame for 3-4 minutes.

Add rice and hot water to the cooker and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.

TIPS TO MAKE PERFECT CHETTINAD CHICKEN BIRYANI:

• Adjust salt/chili powder before adding chicken so that the taste will spread evenly
• Do not add more water than needed. If you add more water than that – your biryani will end up being mushy.
• Pay attention to the cooking times for boneless vs bone-in chicken, if you plan to use bone-in chicken, pressure cook the chicken for 1 whistle, followed by quick release before adding rice.

HOW TO SERVE BIRYANI?

I love to serve briyani with any salna or also just serve this with a side of yogurt or with onion raita or boondi raita.

If you love biryanis, check out these other versions as well,

Chicken Dum Biryani, Hyderabadi Vegetable Dum Biryani, Mushroom Dum Biryani and One-Pot Mushroom Biryani

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Chettinad Chicken Biryani

This authentic chettinad chicken biryani are made with freshly grounded masala and marinated the tender chicken, cooked to the perfection with aromatic spices and basmati rice.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 4 servings

Ingredients

  

• For the marinade:
• 1 cup plain thick yogurt
• 1 teaspoon salt
• 4 tablespoons Chettinad chicken masala store-bought
• 2 lbs boneless chicken thighs cut into 3-inch cubes
• For the masala paste:
• 3 cinnamon sticks
• 3 cardamom
• 3 cloves
• 20 shallots
• 10 garlic cloves
• 1 inch ginger
• For biryani:
• 3 tbsp vegetable oil
• 2 tbsp ghee
• 2 bay leaves
• 2 green chillies chopped
• 2 onions finely chopped
• 1/4 cup coriander leaves chopped
• 1/4 cup mint leaves chopped
• 1 tbsp ginger garlic paste
• 1 big tomato chopped
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 1/2 tsp salt
• 3 cups boiling hot water

Instructions

 

• Whisk all the ingredients listed in the marinade section except chicken.
• Coat the chicken with the prepared marinade and refrigerate it for 30 minutes.
• Wash and soak the rice in water for 30 minutes.
• Dry roast cinnamon sticks, cardamom and cloves together until fragrant. Once cooled down grind to a powder. Set aside
• Then add the shallots (small onions), garlic and ginger, grind to a smooth paste. Do not add any water while grinding. Set aside.
• Heat oil and ghee in a pressure cooker and add in the bay leaves, green chillies and onions. Sauté till the onions are soft. About 3 minutes on medium flame.
• Finely chop the coriander leaves and mint leaves along with ginger-garlic paste.
• Add in the ground powder, turmeric and red chilli powder with required salt. Sauté for 10 seconds.
• Add in the ground masala paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top.
• Add in the marinated chicken and fry on medium flame for 3-4 minutes.
• Add rice and hot water to the cooker and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.
• Serve hot with raita.

Keyword Chettinad Biryani, One-Pot Biryani

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!