Description

Chettinad Chicken Biryani is a spicy and aromatic South Indian rice dish featuring tender chicken marinated in a fiery Chettinad masala. It's a culinary masterpiece known for its distinct flavor profile derived from freshly ground spices and the traditional 'dum' cooking method.

Ingredients

For Marinating the Chicken

• 1 kg Chicken (bone-in, cut into medium pieces)
• 1/2 cup Yogurt (plain, thick)
• 2 tablespoons Ginger-Garlic Paste
• 1-2 teaspoons Red Chilli Powder (adjust to taste)
• 1/2 teaspoon Turmeric Powder
• to taste Salt
• 1 tablespoon Lemon Juice

For the Chettinad Masala Paste

• 2 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Black Peppercorns
• 6-8 Cloves
• 4-5 Cardamom Pods
• 1 Cinnamon Stick (1-inch piece)
• 1 Star Anise
• 6-8 Dried Red Chillies (adjust to spice preference)
• 1 sprig Curry Leaves
• 1 medium Onion (sliced)
• 1 inch Ginger (chopped)
• 4-5 cloves Garlic
• 1 medium Tomato (chopped)

For the Biryani

• 2 cups Basmati Rice (soaked for 30 minutes)
• 3-4 tablespoons Ghee or Oil
• 2 Bay Leaf
• 3-4 Green Cardamom
• 4-5 Cloves
• 1 Cinnamon Stick (1-inch piece)
• 2 medium Onion (thinly sliced)
• 2-3 Green Chillies (slit)
• 1/4 cup Mint Leaves (chopped)
• 1/4 cup Cilantro (chopped)
• 4 cups Water

Instructions

1. Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chilli powder, turmeric powder, salt, and lemon juice. Mix well and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
2. Prepare the Chettinad Masala Paste: In a dry pan, roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, star anise, and dried red chillies on low heat until fragrant. Let them cool slightly and grind to a fine powder.
3. In the same pan, heat a little oil or ghee and sauté sliced onions, ginger, and garlic until onions are golden brown. Add curry leaves and sauté for a minute. Add chopped tomatoes and cook until softened. Let the mixture cool and blend it with the roasted spice powder to a smooth paste, adding a little water if needed.
4. Cook the Biryani Base: In a large heavy-bottomed pan or pot, heat ghee or oil. Add bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
5. Add thinly sliced onions and sauté until golden brown. Add green chillies and sauté for a minute.
6. Add the marinated chicken and cook on medium heat for 5-7 minutes until the chicken is partially cooked and the moisture has reduced.
7. Add the prepared Chettinad masala paste to the chicken and mix well. Cook for 5-7 minutes, stirring occasionally, until the masala is well incorporated and the oil separates.
8. Add chopped mint leaves and cilantro to the chicken mixture and mix.
9. Drain the soaked basmati rice and add it to the chicken mixture. Gently mix the rice with the chicken and masala.
10. Pour in the water and add salt to taste (remembering the salt in the chicken marinade). Bring the mixture to a boil.
11. Reduce the heat to low, cover the pot tightly with a lid (seal with dough if using a pot without a tight lid for proper 'dum'). Cook on low heat for 20-25 minutes until the rice is cooked and the liquid is absorbed.
12. Let the biryani rest, covered, for 10-15 minutes after turning off the heat. This allows the flavors to meld.
13. Gently fluff the biryani with a fork before serving.