Chettinad style chicken  biryani is a very  aromatic  tasty chicken biryani recipe, which can be prepared quickly.You must have tried lot of biryani recipes, but this one is bit different from others. Once you will try it, you will realize that its really an lip smacking kind of biryani, that is made by simple spices and ingredients with great authentic taste and flavor.I used jeera samba rice other than basmati rice to prepare this biryani which gives a special flavor to the dish.Enjoy this recipe of mouth watering chicken biryani to move your taste-buds..:)

Preparation time – 30 min

Marination time – 30 min

Cooking time – 25 min

Serves – 8

How to prepare Chettinad style chicken biryani

Ingredients –

Chicken pieces with bone – 3/4 kg (750 gm)

Jeera samba rice – 3  cups (750 gm)

Onion large sized (sliced) – 3 nos

Tomato large sized (chopped) – 3 nos

Green chilies – 3 no’s( slit into two)

Mint leaves (chopped) – 1 bunch

Coriander leaves (chopped) – 1 bunch

Red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Coriander powder – 1 tsp

Curd – 1/4 cup

Coconut milk – 2 cups

Fried cashewnuts – 20 nos

Water – 4 cups

Bay leaves – 2 nos

Curry leaves – 2 springs

Cinnamon – 2 pieces

Star anise – 2 no’s

clove – 4 no’s

fennel seeds/Saunf –  1/2 tsp

Oil – 5 to 6 tbsp

Ingredients – for marination 

Masala to grind (Grind below ingredients to smooth paste)

Garlic – 2 medium sized

Ginger – 3 inches (cut into medium pieces)

Cinnamon – 2 Pieces

Clove – 6 no’s

Cardamom – 2 no’s

Green chilies – 10 no’s

Procedure – 

Add all the ingredients into a mixer jar and make a fine paste by adding water.

Clean the chicken pieces and drain the water .Marinate chicken pieces with ground masala paste, chopped mint leaves and 1/4 tsp turmeric powder and salt.

Marinate the chicken for minimum 30 min.

Heat a heavy bottomed pan by adding oil in it,when it is hot add the above ingredients

Fry for a while

Add chopped onion,curry leaves and green chilies,fry till the onion turns to translucent

Add marinated chicken pieces and mix properly,fry until the chicken turns pale in color.

Add chopped coriander leaves,mint leaves and tomatoes,keep sauting

Add chilly powder,turmeric powder,Coriander powder and curd Saute well until tomatoes are cooked,stir well everything.

Add coconut milk and water (i have taken 2 cups of  coconut milk and 3 cup of water for 3 cup of jeera samba rice)bring it to boil.Turn the heat to high and bring the biryani gravy to boil.When gravy starts boiling add washed and drained jeera samba rice to the pan and stir well.When 1/2 of water is absorbed by the rice, reduce heat to low, cover pan with tight lid and cook biryani rice until tender.Finally garnish chettinad chicken biryani with coriander leaves and fried cashew nuts.

Serve hot with onion raita,chicken curry and boiled egg.

Aromatic yummy Chetinad chicken biryani is ready.

Tip – To prepare coconut milk i have taken 1/2 big part of a coconut .Heat 2 cup of water ,but don’t boil, cut coconut into small pieces,put it in blender do not and add water run the mixer till it become to a powder then add 1 cup of  hot water blend for several minutes strain and collect the milk in a bowl,add another cup of water to the strained coconut  and strain once again collect the milk.