How to Make Chicken Biryani

Ingredients

1 kilogramme of chicken

To make a paste, combine 

1 tsp fennel seeds and 

1 tsp sombu.

2″ cinnamon stick

four cloves

5 cardamoms, green

1 inch ginger or 2 tbsp ginger garlic paste 7 to 8 garlic cloves

Marination- 1-kilogram chicken pieces marinated 4 tablespoons curd/yogurt 1/4 tsp turmeric, 1/2 tsp red chili powder, ground paste from above

To temper- 2 to 3 tbsp oil to temper (adjust as needed) 2 bay leaves, 2 cloves, and 1-inch cinnamon stick

Ingredients not listed 2 cups samba rice (seeraga) or basmati rice

1 1/2 cup thick coconut milk or 3 1/2 cup thin coconut milk 2 c. water

2 teaspoon salt, or as needed

2 large onions, thinly sliced (about 1 cup)

3 green peppers (use as needed)

1 large tomato, deseeded and diced (about 1/2 cups)

1/2 cup chopped mint leaves

1/2 cup chopped coriander leaves

Directions

1. Thoroughly wash and drain the chicken.
2. In a blender jar, finely powder the fennel, cinnamon, cloves, and cardamoms.
3. Then add the ginger and garlic. Make a fine paste of everything. If your blender isn’t fine enough, add the curd indicated for marination and blend.
4. In a mixing bowl, combine the paste, curd, turmeric, chili powder, and chicken. Set aside to marinate.
5. Soak rice for at least 20 to 30 minutes after washing it. Remove the water.
6. Prepare your coconut milk and water.
7. How to Make Chettinad Chicken Biryani In a heated pot or pressure cooker, add oil.
8. Saute bay leaf, cloves, and cinnamon in a skillet.
9. Combine the onions and green chilies in a mixing bowl. Fry them till golden.
10. Add the chicken and cook over medium heat until it turns pale and white.
11. Then stir in the tomatoes, mint, and coriander leaves. Cook, covered, on a low heat until the tomatoes become mushy.
12. At this point, the chicken is almost done. Cooking on high heat will cause the chicken to become tough.
13. Cook without a lid until all of the moisture from the tomatoes and curd has evaporated.
14. Pour in the water and coconut milk. On medium heat, bring it to a boil. You can also use hot water to keep the chicken from becoming tough.
15. Cook the drained rice over medium heat. If using a pressure cooker, Cook for 1 whistle on medium heat, covered.
16. If cooking in a pot, cook in an open pot until virtually all of the water has been absorbed. Then, cover and simmer over low heat until the potatoes are tender.
17. If the rice remains uncooked, add extra water and continue to cook until done.
18. Allow at least 15 minutes for the cooked chicken biryani to rest. Gently open the lid and fluff it up.
19. Garnish Chicken biryani with eggs or coriander leaves from Chettinad.