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 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!
Chicken: Chicken breasts, drumsticks
Onions: 3 large chopped
Tomatoes: 2 medium diced
Ginger Paste: 1 tbsp
Garlic Paste: 1 tbsp
Cinnamon stick: 2 inch piece
Cardamom: 3 pods
Fennel seeds: 1/2 tsp
Tumeric: 1/4 tsp
Mint leaves: a good bunch
Coriander lives: a good bunch
Green chillies: 4
Butter: 2 tbsp
Oil: 2 tbsp
Coconut Milk: 2 cups
Rice: 3 cups
Salt to taste
Chicken Biryani Masala
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.
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.
Blitz the green chillies, mint and coriander leaves with the ginger and garlic paste until smooth
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.
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.
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.
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.