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Chicken Chettinad Biryani
Chicken Chettinad Biryani

Before you jump to Chicken Chettinad Biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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All in all, it is not hard to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken chettinad biryani recipe. To make chicken chettinad biryani you need 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Chicken Chettinad Biryani:
  1. Use 9 - 10 Chicken drumsticks
  2. Take 3 Onions large : chopped
  3. You need 2 Tomatoes : medium diced
  4. Take 1 tbsp Ginger Paste :
  5. You need 1 tbsp Garlic Paste :
  6. You need 2 inchs Cinnamon stick : piece
  7. Take 3 Cloves :
  8. Use 3 pods Cardamom :
  9. Use 1/2 tsp Fennel seeds :
  10. Provide 1/4 tsp Tumeric :
  11. Provide bunch Mint leaves : a good
  12. Take bunch Coriander lives : a good
  13. Prepare 4 Green chillies :
  14. Provide 2 tbsps Butter :
  15. Take 2 tbsps Oil :
  16. Prepare 2 cups Coconut Milk :
  17. You need 3 cups Rice :
  18. Prepare to taste Salt
  19. Use Chicken Masala Biryani
  20. Get eggs Boiled
Steps to make Chicken Chettinad Biryani:
  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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