Chettinad Style Chicken Biryani

Fixings:

For Marinating (this step is discretionary yet I suggest)

• 1/2kg chicken with bones 
• 1/4 glass yogurt/Curd 
• 1/2 tsp Chili Powder 
• 1/2tsp chicken spice Powder 
• 1/4tsp salt

To Wet Grind: 

• Ginger 1" major piece
• Garlic 8 fat cloves
• Cinnamon 2" pieces
• 6 Cloves 
• 1/2tsp Fennel Seeds
• 3 Green chili
• 1/4cup mint (loosely pressed)
• 2tsp Cilantro
• 5 Whole Cashew Nuts 

For Biryani:

• 2 glasses seeraga Samba Rice
• 1 glass Coconut Milk
• Pearl Onion/ Samba Onion 10 no. (Peeled & cut)
• 2 medium Tomato (slashed)
• 1/2 tsp Chili Powder (adjust to sought flavor level)
• 1/2tsp Coriander Powder
• 1/4tsp Turmeric Powder
• Salt to taste
• Oil & Ghee 2 tbsp each
• 2 bay Leaf 
• 1 star anise
• maratti Mokku  2 no.
• 4 Whole Cardamoms  

 

How to make:

1. First clean chicken pieces and after that take it in a dish, and include all different elements for Marinating, blend well and keep aside.
2. Wash rice and absorb it enough water and keep aside.
3. Grind all the "wet Fixings" to smooth glue with little water and keep prepared.
4. Now Heat oil & ghee in a pressure cooker or quart pan , when it is hot include bay leaf, cardamom, maratti mokku, star anise and sear well.
5. Then include cut pearl onions and saute for 1-2 minutes.
6. After that include ground glue and saute until the crude scent leaves in medium high temperature.
7. Then include hacked tomato and saute for a moment and include the marinated chicken, chili powder, coriander powder, turmeric powder and saute for 5-6 minutes.
8. And then include 1 cup coconut milk and 3 cup water, enough salt, modest bunch of slashed mint and cilantro, mix well and bring it to bubble.
9. Once it begins bubbling include the splashed and drained rice and cook in medium high hotness.
10. When the rice begins overflowing with chicken sauce, turn the high temperature to low-medium and close the pan or cooker with top and cook for 1 whistle and hold up till the pressure chills off.

That’s it.Spicy and Delightful Chettinad Chicken Biryani prepared.
Serve Hot with Raita…

Note: If cooking in open pot, cook till rice is carried out. When done cushion the rice with opened spatula or fork.