Step 1: Marinate Chicken

Combine 750 g chicken, 3/4 tsp salt, 1 tsp red chilli powder, and 1/2 tsp turmeric in a bowl. Mix well to coat the chicken evenly. Marinate for 15 to 30 minutes.

Step 2: Prepare Basmati Rice

Take 1.5 cups of basmati rice. Wash thoroughly and drain the water. Soak the rice in fresh water for 15 to 30 minutes.

Step 3: Sauté Whole Spices

Heat 1.5 tbsp oil and 1 tbsp ghee in a large pan on medium heat. Add 1 inch cinnamon stick, 1 star anise, 2-3 cloves, 2-3 cardamom pods, and 2-3 bay leaves. Sauté for 2 minutes until fragrant.

Step 4: Add Green Chillies and Onions

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

Step 5: Prepare Ground Paste

While onions are sautéing, combine 1/4 cup coconut, 2 Kashmiri red chillies, 3/4 tsp poppy seeds, 3/4 tsp saunf (fennel seeds), 1/2 cup mint, 6-8 garlic cloves, 2 inch ginger, and 1/8 cup water in a blender. Grind to a smooth paste.

Step 6: Add Dry Spices

Once onions are golden, add 1/4 tsp turmeric (optional), 2 tsp coriander powder, 1 tsp cumin powder, 2 tsp garam masala powder, and 3/4 tsp salt to the pan. Mix well and cook for 1-2 minutes until aromatic.

Step 7: Add Ground Paste and Tomatoes

Add the prepared ground paste to the pan and mix well with the spices and onions. Then add 3 medium chopped tomatoes. Mix thoroughly.

Step 8: Cook Masala

Cover the pan and cook for 5 to 6 minutes, allowing the tomatoes to soften and the flavors to meld. Remove lid and give it a good mix.

Step 9: Add Chicken and Cilantro

Add the marinated chicken pieces to the pan. Sprinkle 1/2 cup finely chopped cilantro over the chicken. Mix everything well, ensuring the chicken is coated with the masala. Cook for 6 to 8 minutes, stirring occasionally, until the chicken starts to brown slightly.

Step 10: Add Rice and Coconut Milk

Add the soaked and drained basmati rice on top of the chicken and masala. In a separate bowl, combine 2.5 cups of water with 0.5 cup of thin coconut milk (total 3 cups of thin coconut milk). Pour this coconut milk mixture over the rice and chicken. Mix gently to combine.

Step 11: Add Lime Juice and Dum Cook

Squeeze the juice of 1 lime/lemon into the biryani mixture. Cover the pan tightly and cook on low heat for 14 to 18 minutes, or until the rice is perfectly cooked and all the liquid is absorbed.

Step 12: Serve Chettinad Chicken Biryani

Once cooked, fluff the biryani gently with a fork. Serve hot and enjoy.

• Marinating the chicken for at least 30 minutes ensures maximum flavor absorption.

• Sautéing onions until golden brown is crucial for the biryani's rich color and deep flavor.

• Soaking basmati rice helps it cook evenly and prevents it from breaking.

• Adjust green chillies and red chilli powder according to your spice preference.

• For a vegetarian version, substitute chicken with mixed vegetables like potatoes, carrots, and green beans.

• Use mutton instead of chicken for a Mutton Chettinad Biryani.

• Add a few drops of rose water or kewra water for an aromatic touch, typical in some biryani styles.