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. In Chettinad, Biryani is prepared using Seeraga Samba rice / Basmati rice.
If you make use of proper proportion of rice, coconut milk and water, even in a pressure pan you will get the separate grains as you get in dum version. Today we are going to make the Chettinad Chicken Biryani using pressure pan. This is very easy to prepare even by the bachelors.
The proportion of coconut milk and water used in Biryani:
- Use branded Basmati rice / Seeraga Samba rice to cook biryani.
- Always use freshly ground coconut milk for rich flavor.
- Rice and water proportion are 1:2, for one cup rice, use 2 cups water.
- while using coconut milk use 3/4 cups of coconut milk and one and quarter cup of water.
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- 1.5 Cups Basmati Rice/Seeraga Samba Rice
- 1/2 Kg Chicken
- 2 Onions medium size
- 1 Tomato small
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Turmeric powder
- 4 Green chilies
- 1 Cup Coconut Milk
- 1 tbsp Ghee
- 1 tbsp Lemon juice
- salt to taste
- 1/4 Cup Curd
- 1 tsp Ginger Garlic Paste
- 1 tsp Chili powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- salt to taste
- 2 Bay Leaves
- 1 inch Cinnamon stick/Pattai
- 2 Clove/Lavangam
- 1 Star anise
- 2 Cardamom/Elachi
- 1 handful Mint leaves
- 1 handful Coriander leaves
- 3 tbsp oil
- Wash and soak rice for 1 hour. After soaking, wash and drain it completely and set aside. Wash chicken thoroughly using salt water and drain it completely. In a wide pan, place chicken and the ingredients given under "To marinade". Mix it thoroughly and set aside to marinate for half an hour.
- Grind half cup coconut with 1 cup of water and extract milk and set aside.
- Heat a Kadai, add ghee. Once ghee gets heated add soaked and drained rice and fry for 3-4 minutes and set aside.
- Now in a pressure pan add oil set to medium flame. Once oil gets heated add the tempering ingredients one by one and let it crackle. Then add onion, green chilies and saute till onion becomes translucent.
- Now add ginger garlic paste and saute for few more minutes till raw smell goes. Once done add tomato and fry till it becomes mushy. Now add turmeric powder and saute well. Then add marinated chicken and cook for 5 mins.
- Add 1 cup coconut milk, 2 cups water, salt to taste and mix it and bring to boil. Add proper salt now itself because you cannot adjust later.
- Now add soaked rice, lemon juice and mix it thoroughly and pressure cook on medium flame for 2 whistles only. Leave it until the pressure releases completely. Then open the lid and mix it gently without breaking the rice using fork or ladle. Delicious Chettinad Chicken Biryani is ready.
- Use an equal amount of ginger and garlic to make the paste.
- If using old rice add 2 cups of water (1:2) or if using new rice add only 1 and 1/2 cups of water (1:1.5).
- Use any branded basmati rice or seeraga samba rice.
- Instead of freshly ground coconut milk, you can make use of readily available tinned coconut milk or coconut powder. But personally, I always like to add freshly ground coconut milk.
- This rice cooks very fast, so make sure you keep in medium low flame and pressure cook for two whistles only.
- Using the same method you can make mutton biryani too.
You might also be interested in Easy Chicken Biryani, Chettinad Pepper Chicken, Easy Chicken Fry.
Spicy and delicious Chettinad Chicken Biryani using Coconut Milk is ready to relish.
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