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Chettinad Biryani Recipe

Chettinad Biryani Recipe


• 1/2kg Chicken medium size pieces
• 2 Big onions chopped
• 1 Tomato
• 2 Green chillies
• 2 cups Biryani rice or jeeraga samba rice
• 2 Cups Coconut milk
• few chopped Coriander leaves

For marination
• 1 tbsp Red chili powder
• 1 1/2 tbsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Ginger garlic paste
• 1 tbsp Salt
• 1/4 cup Thick curd

For seasoning
• 2 handful of Mint leaves
• 2 Cloves
• 2 Cardamom
• 2pcs Cinnamon
• 2 small pcs Bay leaf
• 1 tsp Fennel seeds

• Marinade the chicken with the items given in "For Marination" for an hour.
• Wash and soak the rice for 10 minutes in water. Then drain the water. Heat ghee in a pan and fry the rice till it does not stick to the pan in medium fire.
• Heat ghee and cookin oil in a vessel and add the items given in "For Seasoning".
• Now add the onion, chilies and tomato. Saute for a while and then add the marinated chicken pieces. Saute in medium heat for 2 minutes.
• Cover and cook the chicken in reduced heat.
• Now add the coconut milk along with two cups of water(take into account the water already in the vessel). Leave it to boil • Now add Salt and the rice.
• Reduce the heat. Cover and cook for 7 to 8 minutes or cook till all the water gets absorbed.
• Keep the vessel in low heat. Heat a pan and close the vessel with this hot pan for 5 minutes. Repeat it twice. Biryani will be rightly cooked.
• Garnish with coriander leaves and serve Chettinad Chicken Biryani with Thayir Pachadi or Boiled Egg or Ennai Kathirikkai.