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.
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.