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Chettinad Chicken Biryani | Chettinadu Chicken Dum Biryani | How to Make Chettinad Chicken Biryani

Non Veg Biryanis | nonvegetarian

  • Prep Time 5 Mins
  • Cook Time 30 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.