Friday, August 22, 2014

Quick and Simple Chetttinad chicken biriyani (Serves 4)

Chettinad Chicken biriyani

Here is a quick and simple chettinad style chicken biriyani, hope you all will like it Smile


1. Chicken bone in ½ kg, cut to medium pieces
2. Basmati rice 2 cups
3. Onion 1 big, thinly sliced
4. Ginger ½ inch piece
    Garlic 3 cloves
    Green chilly 3 nos
5. Tomato 1 medium, chopped
6. Cloves 5
    Cardamom 1
    Cinnamon 1 stick
7. Grated coconut 2 TBSP
    Red chilly powder ½ tsp
    Coriander powder ½ tsp
    Garam masala ½ tsp
8. Turmeric powder ½ tsp
    Red chilly powder ½ tsp
    Cumin powder ¼ tsp
    Fennel powder ½ tsp
9. Mint leaves a few stalks, chopped
10. Salt as needed
11. Oil 1 TBSP
12. Ghee 1 TBSP
13. Water 5 cups


  • Clean and cut the chicken to medium pieces.
  • Wash and soak the basmati rice for 20 minutes.
  • Crush together ingredients numbered 4 and set aside.
  • Meanwhile, in a pan dry roast ingredients numbered 7 to a golden brown color, cool and grind to a smooth paste. Set aside.
  • In a wide mouth pan, heat oil and saute onions till golden brown color. Add ingredients numbered 6 and sauté for 1 minute or till aromatic. Now add ingredients numbered 4 and 8, mix well and saute for 6 minutes. Now add the ground coconut masala and mix well to combine.
  • Next add the chicken pieces and incorporate well with the masala and cook for 5 minutes. Add tomato, mint leaves and salt. Mix and add 5 cups of water and cook till boiling.
  • Drain water from the rice and add to the pan, mix and add 1 TBSP ghee. Close with a lid and cook at medium high heat for 12 minutes. Switch off flame and keep covered for another 15 minutes.
  • Fluff the biriyani with a spatula and serve with raita and pappad.

Saute onions, spices , ginger garlic, green chilly crushed and powders.

Once golden brwon, add coconut masala mixture

Add chicken and cook for 5 minutes







Add tomato, mint, salt and mix well, add water and boil

Once boiling, add soaked rice and cook at medium high heat for 12 minutes

After 12 turn off stove and keep covered for 15 minutes before digging in









Chettinad biriyani




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