Chettinad Chicken Biryani | Chettinadu Chicken Dum Biryani

55 mins Main Course

Chettinad Chicken Biryani | Chettinadu Chicken Dum Biryani - If there is a simple recipe for a spicy Chicken Biryani, who can resist it? Chettinad Chicken Biryani is synonymous with spicy Chicken Biryani! It is a Biryani that can be made without much hassle or effort during weekends or parties. And it is always a super hit.

There are various kinds of Chicken Biryani across the country but the taste varies. Chettinad Chicken Biryani is spicier and stronger than the regular Dum Biryanis.

Chettinad Chicken Biryani is so easy to make that all you have to do is add Chicken to the Masala, fry it, pour water and Rice and just cook to get an aromatic dish.

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Chettinad Chicken Biryani | Chettinadu Chicken Dum Biryani

Tips

Rice:

  1. I have used Basmati Rice for this Biryani. If you want to make a traditional Chettinad Rice, use Jeera Samba Rice or even Sona Masuri.

  2. If it is Jeera Samba or Sona Masuri Rice, you will need 2.1/4 Cups of Water per cup of Rice.

  3. Rice has to be soaked for an hour without fail. And the Rice should be added only after the Water boils.

Chicken:

  1. If the Chicken is of Biryani cut and not of regular Curry cut, then they will not shrink and become too small after the Biryani is cooked.

Masala Paste:

  1. The entire taste of Chettinad Chicken Biryani is in the spices. The paste has to be ground into a soft paste.

  2. The Masala paste needs to be fried slowly in Oil, Then it will turn golden and give the Biryani both colour and taste.

  3. The spice in this Biryani comes from Red Chillies. When you check taste, if you feel spice is not adequate, then add some Mirchi powder.

Oil:

  1. Biryanis need Oil or they become too hard after cooling. And there won’t be much taste.

Chettinad Chicken Biryani | Chettinadu Chicken Dum Biryani - Recipe Video

Chettinad Chicken Biryani | Chettinadu Chicken Dum Biryani

Main Course | nonvegetarian
  • Prep Time 5 mins
  • Cook Time 30 mins
  • Baking Time 20 mins
  • Total Time 55 mins
  • Servings 6

Ingredients

  • For Masala Paste
  • 1 Nutmeg
  • 1 Star Anise
  • 1 Black Cardamoms
  • 1 Biryani leaf
  • 5 Cardamoms
  • 5 Cloves
  • 1 tsp Khus Khus
  • 2 tbsp Coriander Seeds
  • 1 1/2 Inch Cinnamon
  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 12 - 15 Red Chillies
  • 100 gms Sambar Onions
  • 1 1/4 tsp Black Pepper
  • 10 Garlic
  • 1 Inch Ginger
  • 1/4 tsp Turmeric
  • For Biryani
  • 3 cups Rice (Soaked for an hour) (185 gms)
  • 175 ml Oil
  • 2 Medium Onions sliced
  • 2 Tomato pieces
  • Small bunch Mint
  • Small bunch Fresh Coriander
  • 750 gm Biryani cut Chicken
  • 3/4 cup Beaten Curd
  • 1 Lemon
  • 5 cups Water
  • Salt
  • 4 Green Chillies Slit

Instructions

  1. Grind all the ingredients for the Chettinad Masala into a smooth paste.
  2. Heat oil in a thick-bottomed vessel and fry onions until they turn golden.
  3. Add Tomato pieces, Mint and Fresh Coriander and cook until Oil floats and the Tomato pieces are well cooked.
  4. In the fried tomatoes, Add the Masala paste, do not let it stick to the bottom. And fry until the oil floats to the top.
  5. In the cooked Tomato base, add Chicken pieces. Add beaten Curd and Masala paste and pour it over the chicken pieces. Squeeze the juice of a Lemon and let the Chicken get coated with the spices. Cover and cook on a high flame for 15 minutes so that it gets cooked to 50%.
  6. Pour water in the 50% cooked Chicken and cook on a high flame. In the Water, add Salt, Green Chillies and mix the soaked Rice. Mix, cover and cook for 15 minutes to 60%.
  7. Mix the 60% cooked Rice gently so that the grains do not break, cover and cook on a low flame for 15 minutes. Switch off the stove and let it rest for 20 minutes. And aromatic Chettinad Biryani is ready.
  8. Serve Chettinad Chicken Biryani with a boiled Egg and cool Raitha.

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Chettinad Chicken Biryani | Chettinadu Chicken Dum Biryani