26 Nov 2010

Chettinad Chicken Biryani

Chettinad chicken biryani is my favourite type of biryani for two very good reasons ....
   
First reason - When the sky is grey and dull, when the weather outside is freezing and when you need a comfort blanket to lift your mood....this is the answer. The grocery list has to have a few essential ingredients to make a good biryani.
 
Second reason - This is the first biryani my darling 2yr old daughter had a taste and enjoyed very much..:)

This is a famous chettinad dish, so you can imagine that this is spicy and it hits the spot.


Chicken [cut into small pieces and on the bone]: 1 kg.
Jeeraga samba rice: 1 kg.
Small onions: 200 gms [chopped].
Tomatoes: 200gms [chopped].
Ginger garlic paste: 4 tsp [freshly ground].
Green chillies: 6-8 [split length wise].
Coconut milk: 2 cups.
Clove/cardamom: 3 each.
Cinnamon stick: 2 inch piece.
Bay leaves: 2.
Mint / coriander leaves : each a handful.
Fennel seeds: 1/2 tsp.
Tumeric : 1/4 tsp.
Oil: 50 mls.
Ghee: 50 gms.
Salt: to taste.



1.Heat a pressure cooker pan on medium heat. Add ghee and oil along with the aroma spices and fennel seeds.
2.When a pleasant aroma emanates, add the onions, green chillies, mint, coriander and saute until the onions are translucent and the ghee attains a greenish ting from the mint and coriander.
3.Add the ginger garlic paste and saute for 6-8 mins.
4.Add the tumeric powder, tomatoes, chicken, salt and 1/2 cup of water. Cook until the chicken is 3/4th done.
4.Add the rice, coconut milk and hot water. Mix gently. Close the lid and cook on medium heat. After 1 whistle sound from the pressure cooker put off the flame.
5.Let the biryani rest for 10mins. Open the lid and give a gentle stir.
6.Garnish with coriander leaves and serve with onion raita.


Few tips:
  • The pressure cooker must be big enough to contain all the rice- 5L or 7L.
  • For every cup of rice, use 1 cup of liquid. First use the coconut milk and then add the water.
  • If you are not using a pressure cooker, when the rice is almost done, remove form direct flame and place it on dosa tawa with a little water. Keep the flame on medium.
  • As the water on the tawa gets used up, add more until the rice is fluffy and done - it will take around 20 to 30 minutes.
  • If you want to use basmati rice, please do. Do not soak the rice and do not mix it too vigorously as it will break the grains.

Enjoy....

Scribbled by Reva.

6 comments:

Alisa said...

That looks really good.I saw your blog from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this Chicken Biryani Widget at the end of this post so we coud add you in our list of food bloggers who blogged about chicken biryani, Thanks!

Sonia said...

Hi there,
The briyani is looking wonderful. Do you have a good recipe on veggie briyani to share with me...thanks !

Loveandcalories said...

Happy to tag you!!
http://loveandcalories.blogspot.com/2011/09/link-it-tag-it.html

meeso said...

What an adorable daughter you have! She's so cute with the chicken :)

Biryani looks awesome!

Rathai said...

Thank you for sharing this recipe. Chettinad cooking is renowned for their scrumptious dishes and spices so this one is a must try.

Anita - Recipe with Pictures said...

This looks fantastic. I love to cook in pressure cooker, I will try this recipe soon. How many servings are in your recipe? I can't wait to make it :-) Thanks for sharing.

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