This chettinad style chicken
biryani comes close to the Thalapakatti style biryani in terms of flavour and
taste. The freshly roasted and ground masala powder adds wonderful aroma and
beautiful flavour to the biryani. The core of this biryani is this masala
powder. It is a heady masala combination which just cannot fail – hot, aromatic
and lip-smacking. Red chillies, whole black peppercorns, fennel, cumin,
cardamom and cinnamon – you could try using this masala powder for your chicken
gravies and kormas and I’ll tell you it is absolutely fantastic. Serve this
biryani with chilled raita and boiled eggs for a perfect weekend meal. My
husband a very picky eater gave the thumbs up to this biryani and my dad, a very
conservative eater (he hates experimentation) finished off the biryani in no
time, which all means it really is good. I was worried I had made too much
biryani and that I’d have to do the refrigerate-reheat-refrigerate routine the
next day but guess what, there was no biryani left over.
If every family had to have a
family dish (like a family song), biryani would be our family dish. Dosai would
also be a strong competitor though. Biryani defines our family – grandiose, masala
rich and extra large.
Cooking time: 30 mins
Serves: 6-7
Ingredients
Chicken – 1 kiloBasmati rice – 3 – 1/2 cups
Curd/Yogurt - 1 cup
Onions – 2 large chopped fine
Tomatoes -2 large chopped fine
Green chillies – 2 slit lengthwise
Red chilli powder – 1 tbsp
Turmeric powder – 1 tsp
Fennel seeds/Saunf/Sombu – 1 tbsp
Seaweed/Kalpaasi – 1/2 tsp
Marathi moggu - 1
Cinnamon – 2 inch piece
Cloves – 3
Ghee – 3 tbsp
Oil – 4 tbsp
Salt to taste
Dry masala powder
Whole dry red chillies (long variety) – 5Whole black pepper corns – 1-1/2 tsp
Fennel seeds/Saunf/Sombu – 1 tsp
Coriander seeds/Dhania – 2 tsp
Cumin – 1/2 tsp
Green Cardamom – 2
Cloves -2
Cinnamon – 1 inch piece
Paste
Ginger – 4 inch piece peeledGarlic – 10 cloves
Coriander leaves – a handful
Marinade
Ginger-garlic-coriander paste – 1 tbsp (from above)
Curd – 2 tbsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1 heaped tbsp.
Salt to taste
Method
1. Wash
and clean the chicken and cut into fairly large pieces. Marinate the chicken
pieces with the ingredients called for under marinade for 20 minutes or more.
2. Rinse
Basmati rice/long grain rice in 2-3 changes of water till the water runs clear.
Soak basmati rice in water for 1 hour or more.
3. Dry
roast the ingredients called for under “Dry masala powder” till fragrant and
the coriander seeds start colouring – about 3-4 minutes on low heat. Then
powder the dry roasted ingredients in a mixer grinder without adding any water.
Set aside.
4. In
a pressure cooker, pour in 3tbsp oil and 2 tbsp oil and when hot, drop the
fennel seeds. Let fry till fragrant. Then throw in the cinnamon, cloves, Marathi
moggu and kalpaasi and stir around. Let fry till fragrant.
5. Pour
in the curd and stir. Let cook till the water has evaporated and it’s quite
thick about 2 minutes.
6. Add
the remaining ginger-garlic-coriander paste and fry till it starts browning.
Keep stirring and scraping to prevent the masala from burning.
7. Throw
in the chopped onions and sauté till translucent. Add the tomatoes, mix and let
fry till cooked through and soft.
8. Add
the marinated chicken along with the marinade, turmeric powder, red chilli
powder, freshly ground dry masala powder and salt. Mix well. Cover with a lid
and let the chicken cook for about 10-15 minutes on low. Cook on low till the
mixture attains a gravy consistency, the oil separates and the chicken is cooked through. Open and
stir periodically.
9. Drain
the water and tip in the rice. Drop in the green chillies. Mix gently and level
the rice mixture. Add enough water to cover the rice. Use your index finger to
measure the water level above the rice mixture. It should be just a little
above the first line on your index finger (halfway between the first and second
line on your index finger).
10. Taste
the water and adjust salt. Close and pressure cook on low for 10-12 minutes.
Switch off.
11. Let
the steam escape. Open and drizzle 1 tbsp ghee all over and around the edges.
Use a fork to gently fluff up the rice so that it doesn’t lump up as it cools
down. Close with pressure cooker lid to keep hot.
12. Serve
hot with Onion raita (Onion Pachadi) and boiled eggs.
Here's a handy list of other biryani recipes:
Ambur Biryani - Fiery hot, headily aromatic biryani from the small town of Ambur
Home-style Chicken Biryani - Quick, Easy and tasty biryani in a pressure cooker
Chicken biryani cooked in coconut milk - Mellow, delicately spiced biryani
Here's a compilation of our family favourite non-vegetarian dishes.
South Indian Non-vegetarian dishes
Here's a handy list of other biryani recipes:
Ambur Biryani - Fiery hot, headily aromatic biryani from the small town of Ambur
Home-style Chicken Biryani - Quick, Easy and tasty biryani in a pressure cooker
Chicken biryani cooked in coconut milk - Mellow, delicately spiced biryani
Here's a compilation of our family favourite non-vegetarian dishes.
South Indian Non-vegetarian dishes
looks tempting Jayanthi !
ReplyDeleteThanks Reni!
Deletelooks spicy, i hope i will enjoy this amazing recipe but thalappakatti biryani is so different from Chettinad i think, anyhow thanks for this amazing recipe
ReplyDelete