Step-by-Step Instructions

1. 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 15 to 30 minutes.

2. 2.Prepare the Rice

   Wash 1.5 cups of Basmati rice thoroughly, drain, and then soak in fresh water for 15 to 30 minutes.

3. 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.

4. 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 2 minutes. Add 3-4 slit green chillies. Then, add 3 sliced onions and sauté for 8 to 10 minutes until they turn golden brown.

5. 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.

6. 6.Cook Tomatoes and Chicken

   Add 3 chopped tomatoes, mix well, cover, and cook for 5 to 6 minutes until soft. Then, add the marinated chicken and 1/2 cup of chopped cilantro. Mix well and cook for 6 to 8 minutes.

7. 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.

8. 8.Cook the Biryani

   Cover the pan with a tight-fitting lid and cook on low to medium heat for 14 to 18 minutes, or until the rice is perfectly cooked and all the liquid is absorbed.

9. 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.