Easiest Way to Royal Eating on a Dime Chicken Chettinad Biryani

Easiest Way to Royal Eating on a Dime Chicken Chettinad Biryani Delicious, fresh and tasty.

Chicken Chettinad Biryani. Nowadays, Chettinad chicken biryani is rising to fame due to its eccentric and aromatic flavor. It belongs to the Chettinad cuisine of Tamil Nadu which is famous for its spicy range of non-vegetarian recipes. Biryani is perfect as a main course and it tastes the best when served with raita or any other type of gravy.

Chettinad Chicken Biryani, a delicious & spicy chicken biryani with wonderful aroma.

Chettinad cuisine is known for its flavor and unique spices in their cooking.

But now days, through the non veg.

You can cook Chicken Chettinad Biryani using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Chettinad Biryani

1. You need 9 - 10 of Chicken drumsticks.

2. Prepare 3 of Onions large : chopped.

3. It’s 2 of Tomatoes : medium diced.

4. You need 1 tbsp of Ginger Paste :.

5. You need 1 tbsp of Garlic Paste :.

6. You need 2 inchs of Cinnamon stick : piece.

7. It’s 3 of Cloves :.

8. It’s 3 pods of Cardamom :.

9. Prepare 1/2 tsp of Fennel seeds :.

10. You need 1/4 tsp of Tumeric :.

11. It’s bunch of Mint leaves : a good.

12. Prepare bunch of Coriander lives : a good.

13. Prepare 4 of Green chillies :.

14. You need 2 tbsps of Butter :.

15. Prepare 2 tbsps of Oil :.

16. Prepare 2 cups of Coconut Milk :.

17. Prepare 3 cups of Rice :.

18. You need to taste of Salt.

19. Prepare of Chicken Masala Biryani.

20. Prepare of eggs Boiled.

Chettinad Chicken Biryani, today we will see how to prepare Chettinadu Style Chicken Biryani recipe at home using clay pot / mannpanai.

Everyone has got their own version of biryani recipe.

But this is what my mom follows and I absolutely love this biryani.

Chettinad biryani recipe in pressure cooker.

Chicken Chettinad Biryani instructions

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. Its quite typical to have a hard boiled eggs hidden in an indian biryani, so I buried some in this biryani.

Delicious chicken biryani recipe from chettinad cuisine, one of the most popular South Indian cuisine.

The main high light of this chettinad biryani is the unique medley of spices and coconut milk.

You can also check this hyderabadi biryani and this dum style chicken biryani recipe made in cooker Chettinad biryani is generally made with seeraga.

Chettinad Chicken Biryani is a popular dish from the region of Chettinad.

This Biryani is very flavourful due to coconut milk that is added instead of plain water and the spices.