Spicy Chettinad Chicken Biryani - Tamil Nadu Style

Step 1: Prepare the Rice

Take 1 cup of Jeera rice in a bowl, wash it thoroughly with water, and then soak it in fresh water for at least 15-20 minutes. Set aside.

Step 2: Prepare the Grinding Paste

Heat 1 tablespoon of ghee in a pan. Add cashews and whole spices (cinnamon stick, bay leaf, star anise, black cardamom, mace). Sauté until the cashews turn light golden brown and the spices become fragrant, about 1-2 minutes. Transfer the fried cashews and spices to a grinder and grind into a fine paste. Set aside.

Step 3: Sauté Aromatics

In a pressure cooker, heat 2 tablespoons of oil and 1 tablespoon of ghee. Add sliced onions, green chilies, chopped coriander leaves, and mint leaves. Sauté until the onions turn translucent and soft, about 3-4 minutes.

Step 4: Add Ginger Garlic Paste and Tomatoes

Add 1 tablespoon of ginger garlic paste to the cooker and sauté for 1-2 minutes until its raw smell disappears. Then, add chopped tomatoes and cook until they soften and turn mushy, about 3-4 minutes.

Step 5: Add Dry Spices and Chicken

Add 1.5 teaspoons of red chili powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of garam masala, and 1 tablespoon of biryani masala. Mix well and cook for 1-2 minutes until the spices are fragrant. Add the chicken pieces and mix thoroughly with the spice mixture. Cook for 5 minutes, stirring occasionally, until the chicken is partially cooked and coated with the spices.

Step 6: Incorporate Ground Paste and Salt

Add the previously ground cashew and whole spice paste to the chicken mixture. Add salt to taste. Mix everything well, ensuring the chicken is evenly coated with the paste.

Step 7: Add Rice and Water

Drain the soaked Jeera rice and add it to the pressure cooker. Pour in 2 cups of water. Stir gently to combine all ingredients without breaking the rice grains.

Step 8: Pressure Cook the Biryani

Close the pressure cooker lid and cook for 2-3 whistles on medium heat. Once cooked, turn off the heat and let the pressure release naturally. Do not open the lid immediately. Once the pressure has released, open the lid, fluff the biryani gently with a fork, and serve hot.

• Soaking Jeera rice before cooking helps in achieving perfectly cooked, fluffy grains.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• Ensure the chicken is well coated with the spices before adding rice and water for maximum flavor absorption.