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Chettinad Chicken Biryani

Chettinad Chicken Biryani Recipe with Step by Step Instructions and Pictures

Chettinad Chicken Biryani is knowns for its wonderful aroma and flavour. Mostly, Chettinad vegetarian and non-vegetarian recipes are famous because of their unique flavour and aroma. This makes an amazing party recipe or you can serve this to your guests and make their tummy full.

Yummy Chettinad chicken biryani is ready to serve hot.

Here I have shared the simplest method of making Chettinad Chicken Biyani that anyone can make it. To make the biryani, you can take either biryani cut chicken or the pieces with the medium cut. Chicken with bones gives a nice taste to the chicken biryani. The main flavour of the biryani comes from the rice we use. Seeraga Samba rice has a unique flavour that gives amazing flavour and gives a rich taste to the Chettinad Chicken Biryani. But you can use Basmati rice as well in case if you don’t have seeraga samba rice.

Spicy Chettinad Chciken Biryani is ready to serve.

Like other Biryani recipes, here we don’t use any masala powders. We use minimal spice powders like turmeric powder and garam masala. Other than this, we use cloves, cardamom and fennel seeds that are ground instantly. You can use this spice powder for any Chettinad dishes. The most important thing we use here is coconut milk which gives extraordinary flavour to the Chettinad Biryani. I had a long time wish for making Chettinad Chicken Biryani, and finally, it happened. You can serve this with Onion Raitha or pickle. I felt satisfied when it tasted heavenly. So all try this recipe and let me know how it turns out for you.

You may like my other Main Course Recipes, Biryani Recipes and Chicken Recipes. Check it out here.

Thalappakatti Chicken Biryani

Lucknowi Chicken Biryani

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CHETTINAD CHICKEN BIRYANI

Harini Vino
Chicken Biryani in Chettinad style using coconut milk and Onion Raitha makes a yummy lunch recipe.
Prep Time 15 mins
Cook Time 30 mins
Chicken Marination Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 350 kcal

Equipment

  • Pressure Cooker

Ingredients
  

INGREDIENTS FOR GROUND PASTE

  • 1 tsp Fennel Seeds
  • 1 inch Cinnamon Stick
  • 2 Cardamom Pods

Since we cannot ground the less quantity in a mixer jar, you can roughly ground these three ingredients using your hands or any hand grinder.

    INGREDIENTS FOR CHICKEN MARINATION

    • 500 grams Chicken Pieces with Bones
    • 2 tbsp Ginger Garlic Paste
    • ½ tsp Turmeric Powder
    • 1 ½ tbsp Kashmiri Red Chilli Powder
    • 2 tbsp Thick Curd
    • 1 tbsp Chilli Powder
    • Salt to Taste

    TO MAKE CHETTINAD BIRYANI

    • 1 ½ cups Seeraga Samba Rice
    • Marinated Chicken
    • 2 Onions Finely chopped
    • Tomato Finley chopped
    • 2 cups Thick Coconut Milk
    • 3 Green Chillies Slitted
    • ¼ tsp Turmeric Powder
    • ½ tsp Garam Masala
    • Handful of Coriander and Mint Leaves
    • 3 to 5 tbsp Coconut Oil
    • 2 tbsp Ghee
    • Salt To Taste

    FOR TEMPERING

    • 1 Bay leaf
    • 3 Cardamoms
    • 2 Cloves
    • 1 Star Anise

    Instructions
     

    CHICKEN MARINATION

    • To make Biryani, you have to marinate the chicken first. Add cleaned chicken, ground spices, chilli powders, curd, ginger garlic paste and turmeric powder in a mixing bowl. Season it with some salt as well. Mix well the ingredients with the chicken and refrigerate for at least 30 mins.

    TO MAKE CHETTINAD BIRYANI

    • Next, heat oil and ghee in a pressure cooker. Add tempering ingredients.
    • Then add chopped Onions. Saute them until the onions turn golden brown.
    • Then add chopped tomatoes. Saute them until they turn mushy. You don’t want to get tomato particles in the biryani.
    • Then add turmeric powder, garam masala, green chillies, coriander and mint leaves. Saute them until the raw smell goes off. So that you will not get raw spices smell.
    • Then add marinated chicken and saute them until the chicken releases its water. You will see the water and oil released at the sides.
    • Next, add 2 cups of coconut milk and 1 cup of water. Bring it to a boil. Check for the salt and season it if needed. Let the liquid be a bit salty so that when you add rice, it will equalise the salt after the rice is cooked.
    • Then add washed Seeraga Samba rice and gently give a mix.
    • Then close the cooker and cook for 1 whistle.
    • After 1 whistle, let the cooker releases its pressure by itself. Then open the cooker and give a gentle mix.
    • Chettinad Chicken Biryani is ready to serve hot.

    Notes

    • You can also add three cups of coconut milk in the ratio of 1.5 cups of thick coconut milk and 1.5 cups of thin coconut milk.
    • Check the sour level of the curd. Add unsour curd so that your biryani will be of correct taste. Sour curd will make the biryani sour.
    • I have added chilli powder and green chillies but, you can adjust the spices according to your taste.
    Keyword Chettinad Chicken Biryani

    PICTURE REPRESENTATION FOR MAKING CHETTINAD CHICKEN BIRYANI

    Assemble all the ingredients for chicken marination.

    Ingredients for marination.

    Get ready with the other biryani ingredients as well.

    Ingredients for making biryani.

    These are the ingredients for tempering.

    For tempering.

    To make Biryani, you have to marinate the chicken first. Add cleaned chicken, ground spices, chilli powders, curd, ginger garlic paste and turmeric powder in a mixing bowl. Season it with some salt as well. Mix well the ingredients with the chicken and refrigerate for at least 30 mins.

    Marinate the chicken.

    Next, heat oil and ghee in a pressure cooker. Add tempering ingredients.

    Add tempering ingredients.

    Then add chopped Onions. Saute them until the onions turn golden brown.

    Add onions and saute them.

    Then add chopped tomatoes. Saute them until they turn mushy. You don’t want to get tomato particles in the biryani.

    Add tomatoes.

    Then add turmeric powder, garam masala, green chillies, coriander and mint leaves. Saute them until the raw smell goes off. So that you will not get raw spices smell.

    Add turmeric powder, garam masala, green chillies, coriander and mint leaves. Saute them until the raw smell goes off.

    Then add marinated chicken and saute them until the chicken releases its water. You will see the water and oil released at the sides.

    Add chicken and saute them.

    Next, add 2 cups of coconut milk and 1 cup of water. Bring it to a boil. Check for the salt and season it if needed. Let the liquid be a bit salty so that when you add rice, it will equalise the salt after the rice is cooked.

    Add coconut milk.  Chettinad chicken biryani is on the way.

    Then add washed Seeraga Samba rice and gently give a mix.

    Add rice to the water.  Chettinad chicken biryani is almost ready.

    Then close the cooker and cook for 1 whistle.

    Close the cooker. Chettinad chicken biryani is almost ready.

    After 1 whistle, let the cooker releases its pressure by itself. Then open the cooker and give a gentle mix.

    Tadaaa.  Chettinad chicken biryani is ready.

    Chettinad Chicken Biryani is ready to serve hot.

    Spicy chettinad chicken biryani.

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