Chettinad Chicken Biryani

Chettinad chicken biryani is my favourite type of biryani for two very good reasons ....
   
First reason - When the sky is grey and dull, when the weather outside is freezing and when you need a comfort blanket to lift your mood....this is the answer. The grocery list has to have a few essential ingredients to make a good biryani.
 
Second reason - This is the first biryani my darling 2yr old daughter had a taste and enjoyed very much..:)

This is a famous chettinad dish, so you can imagine that this is spicy and it hits the spot.

Chicken [cut into small pieces and on the bone]: 1 kg.
Jeeraga samba rice: 1 kg.
Small onions: 200 gms [chopped].
Tomatoes: 200gms [chopped].
Ginger garlic paste: 4 tsp [freshly ground].
Green chillies: 6-8 [split length wise].
Coconut milk: 2 cups.
Clove/cardamom: 3 each.
Cinnamon stick: 2 inch piece.
Bay leaves: 2.
Mint / coriander leaves : each a handful.
Fennel seeds: 1/2 tsp.
Tumeric : 1/4 tsp.
Oil: 50 mls.
Ghee: 50 gms.
Salt: to taste.

1.Heat a pressure cooker pan on medium heat. Add ghee and oil along with the aroma spices and fennel seeds.
2.When a pleasant aroma emanates, add the onions, green chillies, mint, coriander and saute until the onions are translucent and the ghee attains a greenish ting from the mint and coriander.
3.Add the ginger garlic paste and saute for 6-8 mins.
4.Add the tumeric powder, tomatoes, chicken, salt and 1/2 cup of water. Cook until the chicken is 3/4th done.
4.Add the rice, coconut milk and hot water. Mix gently. Close the lid and cook on medium heat. After 1 whistle sound from the pressure cooker put off the flame.
5.Let the biryani rest for 10mins. Open the lid and give a gentle stir.
6.Garnish with coriander leaves and serve with onion raita.

Few tips:

• The pressure cooker must be big enough to contain all the rice- 5L or 7L.
• For every cup of rice, use 1 cup of liquid. First use the coconut milk and then add the water.
• If you are not using a pressure cooker, when the rice is almost done, remove form direct flame and place it on dosa tawa with a little water. Keep the flame on medium.
• As the water on the tawa gets used up, add more until the rice is fluffy and done - it will take around 20 to 30 minutes.
• If you want to use basmati rice, please do. Do not soak the rice and do not mix it too vigorously as it will break the grains.

Enjoy....

Scribbled by Reva.