Name: Chettinad Chicken Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4-5 People
Cuisine: Indian
Ingredients: 750 g Chicken; 3/4 tsp Salt; 1 tsp Red chilli powder; 1/2 tsp Turmeric; 1.5 cups Basmati Rice; 1/4 cup Coconut; 2 Kashmiri Red chillies; 3/4 tsp Poppy seeds; 3/4 tsp Saunf (Fennel seeds); 1/2 cup Mint; 6 to 8 Garlic cloves; 2 inch Ginger; 1/8 cup Water; 1.5 tbsp Oil; 1 tbsp Ghee; 1 inch Cinnamon stick; 1 Star anise; 2 to 3 Cloves; 2 to 3 Cardamom; 2 to 3 Bay leaf; 3 to 4, slit Green chillies; 3, medium, sliced Onions; 1/4 tsp (optional) Turmeric; 2 tsp Coriander powder; 1 tsp Cumin powder; 2 tsp Garam masala powder; 3/4 tsp Salt; 3 medium, chopped Tomatoes; 1/2 cup, finely chopped Cilantro; 3 cups (made from 2.5 cups water + 0.5 cup coconut milk) Thin coconut milk

Ready in

75 mins

Cuisine

Indian · South Indian

Prep Time

30 min

Cook Time

45 min

Serving

4-5 People

Calories / Serving

~650 kcal

Recipe by Foodie's World on YouTube

Summary

This video demonstrates how to prepare a flavorful Chettinad Chicken Biryani. It involves marinating chicken, preparing a fresh spice paste with coconut and mint, sautéing onions and spices, and then cooking the chicken and rice together with coconut milk for a rich and aromatic one-pot meal.

Adjust servings

Tap an ingredient to mark it ready0 of 31 ready

All Ingredients - For Marinating Chicken

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 Preparation

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
Thin coconut milk 3 cups (made from 2.5 cups water + 0.5 cup coconut milk)
Lime/Lemon juice from 1 lime/lemon

Tools You'll Need

Pan
Blender

Spice level: FieryFor chiliheads only — taste before serving.

From:Chili powderRed chiliGingerGreen chiliGaram masala

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

coconut

Step-by-Step Instructions

Step 1: Marinate Chicken

Add 3/4 tsp salt, 1 tsp red chilli powder, and 1/2 tsp turmeric to 750g chicken. Mix well and for .

Step 2: Prepare Rice

Take 1.5 cups of Basmati Rice. Wash and drain the rice, then soak it in water for .

Step 3: Prepare Ground Paste

In a blender, add 1/4 cup coconut, 2 Kashmiri Red chillies, 3/4 tsp poppy seeds, 3/4 tsp saunf, 1/2 cup mint, 6-8 garlic cloves, 2 inch ginger, and 1/8 cup water. Grind to a smooth paste.

Step 4: Sauté Spices and Onions

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, and 2-3 bay leaves. for . Then add 3-4 slit green chillies and 3 medium sliced onions. for until the onions turn golden brown.

Step 5: Add Dry Spices and Ground Paste

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. Then add the prepared ground paste and mix thoroughly.

Step 6: Cook Tomatoes

Add 3 medium chopped tomatoes to the pan. Mix well, then cover and cook for until the tomatoes soften.

Step 7: Add Chicken and Cilantro

Give the mixture a good mix. Add the chicken and 1/2 cup finely chopped cilantro. Mix well and cook for .

Step 8: Add Rice and Coconut Milk

Add the soaked and drained rice to the pan. Prepare thin coconut milk by adding 0.5 cup of coconut milk to 2.5 cups of water. Add 3 cups of this thin coconut milk to the pan.

Step 9: Finish Cooking Biryani

Mix well. Squeeze the juice of 1 lime/lemon into the mixture. Cover the pan and cook for or until the rice is perfectly cooked.

Step 10: Serve and Enjoy

Once cooked, serve the Chettinad Chicken Biryani and enjoy!

Was this recipe helpful?

Comments

Loading comments...

From this Creator

Chettinad Chicken Biryani