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.