Chicken Chettinad Biryani

One of my cooking projects lately is becoming a specialist in biryani, so we have had a few Sundays with Biryani for lunch. The reason for making some chicken chettinad biryani this weekend was K, he loves the chettinad kind apparently, so I whipped this up together. We usually don’t have friends over when I am trying out a technical dish, but we had K’s friend over and I was thankful this recipe passed. PHEW!

One of my cooking projects lately is becoming a specialist in biryani, so we have had a few Sundays with Biryani for lunch. The reason for making some chicken chettinad biryani this weekend was K, he loves the chettinad kind apparently, so I whipped this up together. We usually don't have friends over when I am trying out a technical dish, but we had K's friend over and I was thankful this recipe passed. PHEW!

Summary

    Ingredients

    9 – 10 Chicken drumsticks
    3 large Onions : chopped
    2 Tomatoes : medium diced
    1 tbsp Ginger Paste :
    1 tbsp Garlic Paste :
    2 inchs Cinnamon stick : piece
    3 Cloves :
    3 pods Cardamom :
    1/2 tsp Fennel seeds :
    1/4 tsp Tumeric :
    bunch Mint leaves : a good
    bunch Coriander lives : a good
    4 Green chillies :
    2 tbsps Butter :
    2 tbsps Oil :
    2 cups Coconut Milk :
    3 cups Rice :
    to taste Salt
    Chicken Biryani Masala
    Boiled eggs

    Steps

    1. Marinate the chicken pieces in the biryani masala, little of the ginger and garlic paste for an hour and season with salt. Wash the rice and let it soak for 30mins
    2. When you have all the ingredients together, melt the butter in a deep pot (that can eventually hold the rice and chicken pieces, so a good deep pot is helpful). You can also use a big cooker that will allow the rice and chicken to cook and not make it too stickey
    3. Blitz the green chillies, mint and coriander leaves with the ginger and garlic paste until smooth
    4. Add the oil, cinnamon stick, cloves, cardamom pods and onion and saute until the onions have softened and the flavours come through. Next add the mint & coriander mixture and the marinated chicken pieces and let it cook
    5. After letting it cook for a few minutes, add the tumeric powder and a bit more biryani masala if you like (not needed), the tomatoes, and about a cup of water and let the chicken cook. Season with salt if needed
    6. When the chicken is about 50% done, add the 3 cups of rice, 2 cups of the coconut milk, 2 cups of water – making it 2 cups of coconut milk and 3 cups of water = 5 cups of liquid for the 3 cups of rice
    7. Cover and cook on medium low until the rice is cooked. Once cooked fluff the rice with a serving spoon, tranfer it to a serving bowl and serve it hot with some raita. It’s quite typical to have a hard boiled eggs hidden in an indian biryani, so I buried some in this biryani

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