Chettinad Chicken Biryani

Here we will tell how to make Chettinad chicken biryani. If you want to make this delicious recipe, please read the whole article.

Ingredient

·      1 kg chicken

·        To make a Paste-1 tsp of fennel seed

·        2-inch cinnamon stick

  • 4 cloves
  • 5 green cardamoms
  • 2 tbsp. of ginger garlic adhesive or 1-inch ginger 7 to 8 garlic cloves
  • 1 kg of chicken pieces 4 tbsp. yogurt Ground paste from above, ¼tsp turmeric, ½ tsp red chili powder
  • To temper -2 to 3 tbsp. oil (adjust as needed) 2 cloves, 2 bay leaves, 1-inch small cinnamon stick
  • Other ingredients 2 cups samba rice or basmati rice
  • 2tsp Salt or as needed
  • 2 large onions sliced thinly about 1cup
  • 3 green chilies (use as needed)
  • 1/2cup of mint leaves chopped

·         1/2cup of Coriander leaves chopped

 

Direction

·         Wash the chicken carefully and sewer completely.

  • Powder fennel, cloves, cinnamon, and cardamom to a fine powder in a mixer jar.
  • Then add ginger garlic. Make a fine paste of all. If your mixer does not do it finely, then add the curd declared for margination and mixture.
  • Add the turmeric, paste, curd, chili powder, and chicken to a mixing bowl. Soak and set aside.
  • Wash and immerse rice for about 20 to 30 minutes. Sewer the water.
  • Save your water and coconut milk.
  • Making Chettinad chicken biryani. Add oil to a hot pan or pressure cooker.
  • Cut cinnamons, bay leaves, and cloves.
  • Add onions and green chilies. Fry till they turn golden.
  • Add chicken and remain it on medium heat until the chicken turns soft and whitish.
  • Then add mint, tomatoes, and coriander leaves. Sprinkle salt and cook covered on low heat until the tomatoes turn soppy.
  • Chicken is almost half cooked at this stage. Do not cook on high heat as it will make the chicken hard.
  • Cook without a top until the wetness from the tomatoes and curd disappears completely.
  • Add water and coconut milk. Bring it to a boil on a medium heat. You can also use hot water to avoid the chicken from rotating hard.
  • Add exhausted rice and cook on medium heat. If made in a pressure cooker. cover and cook on medium heat for 1 whistle.
  • If making in the pot, Cook in an open pan till almost the water is absorbed. Then cover and cook on low heat till soft cooked.
  • If the rice remains pink, you may need to sprinkle some water and cook till done.
  • Allow the cooked chicken biryani to rest for at least 15 minutes. Open the top and fuzz up gently.

·         Garnish Chettinad chicken biryani with eggs or coriander leaves.