Chettinad Chicken Biryani
Recipe Summary
- A flavorful and aromatic one-pot chicken biryani from the Chettinad region of South India. This dish is prepared with a special ground masala paste featuring coconut and mint, cooked with chicken and basmati rice in thin coconut milk, resulting in a rich and delicious meal.
All Ingredients - For Chicken Marination
- Chicken 750 g
- Salt 3/4 tsp
- Red chilli powder 1 tsp
- Turmeric 1/2 tsp
All Ingredients - For the Ground Paste
- Coconut 1/4 cup
- Kashmiri Red chillies 2
- Poppy seeds 3/4 tsp
- Saunf (Fennel seeds) 3/4 tsp
- Mint 1/2 cup
- Garlic cloves 6 to 8
- Ginger 2 inch
- Water 1/8 cup
All Ingredients - For the Biryani
- Basmati Rice 1.5 cups
- Oil 1.5 tbsp
- Ghee 1 tbsp
- Cinnamon stick 1 inch
- Star anise 1
- Cloves 2 to 3
- Cardamom 2 to 3
- Bay leaf 2 to 3
- Green chillies, slit 3 to 4
- Onions, medium, sliced 3
- Turmeric (optional) 1/4 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Garam masala powder 2 tsp
- Salt 3/4 tsp
- Tomatoes, medium, chopped 3
- Cilantro, finely chopped 1/2 cup
- Thin coconut milk 3 cups
- Juice of Lime/Lemon 1
Tools You'll Need
- Pan
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine 750g of chicken with 3/4 tsp salt, 1 tsp red chilli powder, and 1/2 tsp turmeric. Mix well to coat the chicken evenly and set aside to marinate for .
Step 2: Prepare the Rice
Wash 1.5 cups of Basmati rice thoroughly, drain, and then soak in fresh water for .
Step 3: Prepare the Ground Masala Paste
In a blender, add 1/4 cup coconut, 2 Kashmiri red chillies, 3/4 tsp poppy seeds, 3/4 tsp fennel seeds, 1/2 cup mint, 6-8 garlic cloves, a 2-inch piece of ginger, and 1/8 cup of water. Grind to a smooth paste.
Step 4: Sauté Aromatics and Onions
Heat 1.5 tbsp oil and 1 tbsp ghee in a large pan on medium heat. Add a 1-inch cinnamon stick, 1 star anise, 2-3 cloves, 2-3 cardamoms, and 2-3 bay leaves. Sauté for . Add 3-4 slit green chillies. Then, add 3 sliced onions and sauté for until they turn golden brown.
Step 5: Cook the Masalas
To the golden brown onions, add 1/4 tsp turmeric (optional), 2 tsp coriander powder, 1 tsp cumin powder, 2 tsp garam masala powder, and 3/4 tsp salt. Mix well. Add the ground paste and mix thoroughly.
Step 6: Cook Tomatoes and Chicken
Add 3 chopped tomatoes, mix well, cover, and cook for until soft. Then, add the marinated chicken and 1/2 cup of chopped cilantro. Mix well and cook for .
Step 7: Combine Rice and Coconut Milk
Add the soaked and drained rice to the pan. Prepare thin coconut milk by mixing 0.5 cup of coconut milk with 2.5 cups of water. Add 3 cups of this thin coconut milk to the pan. Squeeze the juice of 1 lime and mix gently.
Step 8: Cook the Biryani
Cover the pan with a tight-fitting lid and cook on low to medium heat for , or until the rice is perfectly cooked and all the liquid is absorbed.
Step 9: Serve
Once cooked, let the biryani rest for a few minutes before fluffing it up gently. Serve the Chettinad Chicken Biryani hot with a side of raita.
Pro Tips
• Sautéing onions until golden brown is crucial for the deep flavor and color of the biryani.
• Using thin coconut milk ensures the rice cooks perfectly without becoming too heavy or greasy.
• Marinating the chicken for at least 15-30 minutes helps it absorb the flavors and become tender.
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Creamy Boneless Chicken Handi
Cuisine
Indian · Pakistani
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
Kerala Fish Curry – Spicy & Tangy
Cuisine
Indian · South Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Bawarchi Style Chicken Biryani
Cuisine
Indian · Kolkata
Prep + Cook Time
2 hr 45 min
Difficulty Level
Medium
Chicken Curry – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Butter Chicken – Restaurant Style
Cuisine
Indian · North Indian
Prep + Cook Time
52 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...