Chettinad Chicken Biryani

Chettinad Chicken Biryani is a popular South Indian dish known for its rich flavours and aromatic spices. It originates from the Chettinad region of Tamil Nadu, India. This biryani is made by layering marinated chicken and partially cooked rice, which are then cooked together to infuse all the flavours. Here’s a recipe to make Chettinad Chicken Biryani:

Ingredients of Chettinad Chicken Biryani

• 2 cups Basmati rice
• 500 grams of chicken, cut into pieces
• 1 cup yoghurt
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 2 green chillies, slit
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/4 cup oil or ghee
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 cinnamon stick
• 4 cloves
• 4 cardamom pods
• Salt to taste
• Saffron strands (optional)
• Warm milk (optional)

How to Make Chettinad Chicken Biryani

1. Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water and set the rice aside.
2. In a bowl, marinate the chicken with yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Let it marinate for at least 1 hour.
3. Heat oil or ghee in a large, heavy-bottomed pan. Add the cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
4. Add the sliced onions and green chillies to the pan. Cook until the onions turn golden brown.
5. Add the marinated chicken to the pan and cook on medium heat until the chicken is partially cooked and the spices are well combined.
6. Now, add the chopped tomatoes, mint leaves, and coriander leaves. Cook for a few minutes until the tomatoes soften.
7. Meanwhile, in a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it is about 70% cooked. Drain the rice and set it aside.
8. Layer the partially cooked rice over the chicken in the pan. If desired, you can sprinkle saffron strands soaked in warm milk over the rice to give it a vibrant colour and aroma.
9. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes or until the rice is fully cooked and the flavours are well-infused.
10. Once done, gently fluff the rice and chicken layers with a fork. Serve the Chettinad Chicken Biryani hot with raita or any preferred side dish.

Enjoy the aromatic and flavorful Chettinad Chicken Biryani!