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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