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Chettinad Chicken Biryani

Chettinad Chicken Biryani

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 4

  • 1 kg chicken

  • To make a Paste-1 tsp of fennel seeds/ sombu

  • 2 inch cinnamon stick

  • 4 cloves

  • 5 green cardamoms

  • 2 tbsp Of ginger garlic paste or 1 inch ginger 7 to 8 garlic cloves

  • Marination- 1 kg of chicken pieces 4 tbsp curd/ yogurt Ground paste from above, ¼tsp turmeric , ½ tsp red chilli powder

  • To temper -2 to 3 tbsp oil (adjust as needed) 2 bay leaf , 2 cloves, 1 inch small cinnamon stick

  • Other ingredients 2 cups seeraga samba rice or basmati rice

  • 3 ½ cups thin coconut milk or 1 ½ cups thick coconut milk 2 cups water

  • 2tsp Salt or as needed

  • 2 large onion sliced thinly about 1cup

  • 3 green chillies (use as needed)

  • 1 large tomato deseeded chopped or about ½ cup

  • 1/2cup of mint leaves chopped

  • 1/2cup of Coriander leaves chopped


  • 01

    Wash chicken thoroughly and drain completely.

  • 02

    Powder fennel, cinnamon, cloves and cardamoms to a fine powder in a mixer jar.

  • 03

    Then add ginger garlic. Make a fine paste of all. If your blender doesn't do it finely, then add curd mentioned for marination and blend.

  • 04

    Add the paste, curd, turmeric, chili powder and chicken to a mixing bowl. Marinate and set aside.

  • 05

    Wash and soak rice for at least 20 to 30 mins. Drain the water.

  • 06

    Keep your coconut milk and water ready.

  • 07

    Making chettinad chicken biryani Add oil to a hot pot or pressure cooker.

  • 08

    Saute bay leaf, cloves and cinnamon.

  • 09

    Add onions and green chilies. Fry until they turn golden.

  • 10

    Add chicken and saute on a medium heat until the chicken turns pale and whitish.

  • 11

    Then add tomatoes, mint and coriander leaves. Sprinkle salt and cook covered on a low heat untl the tomatoes turn mushy.

  • 12

    Chicken is almost half cooked at this stage. Do not cook on high heat as it will make the chicken hard.

  • 13

    Cook without lid until the moisture from tomatoes and curd evaporates completely.

  • 14

    Add water and coconut milk. Bring it to a boil on a medium heat . You can also use hot water to prevent the chicken from turning hard.

  • 15

    Add drained rice and cook on a medium heat. If making in pressure cooker. cover and cook on a medium heat for 1 whistle.

  • 16

    If making in pot, Cook in open pot until almost the water is absorbed. Then cover and cook on a low heat until soft cooked.

  • 17

    If the rice remains undercooked, you may need to sprinkle some water and cook until done.

  • 18

    Allow the cooked chicken biryani to rest for atleast 15 mins. Open the lid and fluff up gently.

  • 19

    Garnish Chettinad chicken biryani with eggs or coriander leaves.



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