Chettinad Chicken Biryani
All Ingredients - For Marination
- Chicken 750 g
- Salt 3/4 tsp
- Red chilli powder 1 tsp
- Turmeric 1/2 tsp
All Ingredients - For Rice
- Basmati Rice 1.5 cups
All Ingredients - For 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 Biryani Masala
- 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 3 to 4, slit
- Onions 3 medium, sliced
- Turmeric 1/4 tsp (optional)
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Garam masala powder 2 tsp
- Salt 3/4 tsp
- Tomatoes 3 medium, chopped
- Cilantro 1/2 cup, finely chopped
- Water 2.5 cups
- Coconut milk (thin) 0.5 cup
- Lime/Lemon juice from 1 fruit
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)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine 750g chicken with 3/4 tsp salt, 1 tsp red chilli powder, and 1/2 tsp turmeric. Mix well to coat the chicken evenly. for .
Step 2: Prepare the Rice
Take 1.5 cups of basmati rice. Wash it thoroughly and drain the water. Then, soak the rice in fresh water for .
Step 3: Sauté Whole Spices
Heat 1.5 tbsp oil and 1 tbsp ghee in a large pan over medium heat. Add 1 inch cinnamon stick, 1 star anise, 2-3 cloves, 2-3 cardamom pods, and 2-3 bay leaves. for until fragrant.
Step 4: Sauté Green Chillies and Onions
Add 3-4 slit green chillies to the pan and for . Then, add 3 medium sliced onions and for until they turn golden brown.
Step 5: Prepare Ground Paste
While the onions are , prepare the ground paste. In a blender, 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 inches of ginger, and 1/8 cup water. Grind to a smooth paste.
Step 6: Add Dry Spices and Ground Paste
Once the onions are golden brown, add 1/4 tsp turmeric (optional), 2 tsp coriander powder, 1 tsp cumin powder, and 2 tsp garam masala powder, along with 3/4 tsp salt. Mix well. Then, add the prepared ground paste and mix thoroughly.
Step 7: Cook Tomatoes and Chicken
Add 3 medium chopped tomatoes to the pan and mix well. Cover the pan and cook for until the tomatoes soften. Give it a good mix. Then, add the chicken and 1/2 cup finely chopped cilantro. Mix well and cook for .
Step 8: Add Rice and Liquid
Add the soaked and drained basmati rice to the pan. In a separate bowl, mix 2.5 cups of water with 0.5 cup of thin coconut milk. Pour this mixture (total 3 cups) into the pan with the rice and chicken. Mix everything gently. Squeeze the juice of 1 lime/lemon into the mixture.
Step 9: Cook the Biryani
Cover the pan tightly and cook for on low heat, or until the rice is perfectly cooked and all the liquid has been absorbed.
Step 10: Serve and Enjoy
Once cooked, your Chettinad Chicken Biryani is ready to be served. Garnish with fresh cilantro if desired and enjoy!
Your Notes
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