How to make Chicken Chettinaad Biryani -
Chettinaad style chicken biryani – full of spice and flavour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Basmati rice (बासमती चावल)
Cuisine : Tamil Nadu
Course : Rice
For more recipes related to Chicken Chettinaad Biryani checkout White Chicken Biryani, One Pot Chicken and Lemon Rice. You can also find more Rice recipes like Chinese Chicken Sausage Rice Paella Green Prawn Pulao - SK Khazana Fada ni Khichdi - SK Khazana
Chicken Chettinaad Biryani Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Chettinaad Biryani Recipe
Chicken on the bone cut into pieces 750 grams
Basmati rice soaked 1½ cups
Fresh mint leaves chopped 1 medium bunch
Turmeric powder ½ teaspoon
Coconut milk 1 cup
Oil 3-4 tablespoons
Bay leaves 2
Onions sliced 4 large
Tomatoes chopped 3 large
Red chilli powder 1 teaspoon
Yogurt ¼ cup
Fresh coriander leaves chopped 2 tablespoons
Masala -
Green chillies 10
Ginger chopped 2 inches
Garlic cloves 8
Cinnamon 2 inch cubes
Green cardamoms 3
Cloves 6
Method
Step 1
To make the masala, grind together green chillies, ginger, garlic, cinnamon, cardamoms and cloves with a little water into a smooth paste.
Step 2
Put chicken pieces in a bowl. Add masala, mint leaves and one-fourth teaspoon turmeric powder and mix well. Set aside for thirty minutes to marinate.
Step 3
Mix coconut milk in two cups of water. Add the rice and set aside for thirty minutes.
Step 4
Heat oil in a non-stick pan. Add bay leaves and onions, mix and sauté till onions turn light brown.
Step 5
Add chicken along with the marinade, mix well and sauté for three to four minutes.
Step 6
Add tomatoes, chilli powder and remaining turmeric powder, mix well and cook for four to five minutes.
Step 7
Add yogurt and some water and mix well.
Step 8
Strain rice from the coconut milk-water mixture, add the coconut milk mixture in the pan along with salt and mix well. Bring to a boil on high heat.
Step 9
Add rice, stir and cook till half the liquid is absorbed by the rice. Reduce heat, cover and cook till both rice and chicken are cooked.
Step 10
Garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
