Chettinad chicken biryani is aromatic and flavorful biryani made with freshly grounded spices, chicken and coconut milk.
Chettinad food is so flavorful, spicy and one of our favorite cuisines. I have used seeraga samba rice which is used in many places down south in Tamilnadu for making Biryani.
I made this biryani similar to the way I do chettinad mutton biryani. Check out the other varieties of biryani from the blog. You can serve it with simple raita or chicken curry.
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Shhh Cooking Secretly Challenge
Challenge for this month is Chettinad Cuisine suggested by Kalyani. She made the flavorful Chettinad Mandi which makes me mouthwatering.
I am excited to be paired with Poonam. You can find some amazing dishes like chappan bhog in her blog. I gave her mint and kalpasi and she made the delicious Chettinad vegetable biryani. She gave me cinnamon and coconut milk and I made this Chettinad chicken biryani.
Ingredients
- Country chicken - You can use normal broiler chicken as well. Cooking time differs depending on the type of chicken used
- Onion - Roast the onions nicely
- Tomato - Tomatoes give tangy flavor. We won't add curd/lime juice for this biryani
- Coconut - To make coconut milk and little for grinding
- Ginger garlic paste - I usually use garlic more than the ginger in my homemade ginger garlic paste.
- Tempering - Oil, ghee, bay leaves, cinnamon, cardamom, cloves, star anise, marathi moggu, Kalpasi, Mace
- Grinding - Small onions, mint leaves, green chilli, red chilli, coriander leaves, coconut.
See recipe card for quantities.
Chettinad Chicken Biryani
Ingredients
- Seeraga Samba rice 1.5 cup
- Country chicken 400 grams
- Coconut 1 cup chopped
- Onion 2 big
- Tomato 2 medium
- 1.5 tbsp Ginger garlic paste
- Coriander leaves ¼ cup
- Mint leaves ⅓ cup
- Turmeric powder ¼ tsp
- Red chilli powder 1 tsp
- Coconut milk /Water 3 cups
- Salt as required
- Water 3 cups + 1.5 cup for cooking chicken
To Temper
- !To Temper
- Oil 2.5 tbsp
- Ghee 1.5 tbsp
- Bay leaves 2
- Cinnamon 3 small sticks
- Cloves 3-4
- Cardamom 2
- Marati moggu 2
- Star anise 2
- Kalpasi 1 tsp
- Mace 1
To Grind
- Small onions 10-12
- Red chilli 3
- Green chilli 1
- Coriander leaves ½ cup
- Mint leaves ½ cup
- Coconut 2 tbsp
Instructions
- Wash the chicken and keep it ready
- Soak the seeraga samba rice for 30 minutes. Wash and drain the water and keep it ready.
- Take grated coconut in mixer.
- Add little water, grind and extract the coconut milk and keep it ready
- Take all ingredients to grind in the mixer.
- Grind to a fine paste adding little water
- Heat oil, ghee, and temper with bay leaves, cinnamon, cardamom, cloves, marati moggu, star anise, kalpasi, and mace.
- Then add the sliced onions and sauté till the onions are slightly brown.
- Then add ginger garlic paste and sauté till the raw smell goes.
- Next, add chopped tomatoes and sauté till mushy.
- Then add grounded masala and sauté nicely for a few minutes.
- Next, add washed chicken and sauté for 1 minute.
- Now add salt, turmeric powder, and red chilli powder.
- Then add mint leaves and coriander leaves.
- Then add 1.5 cups of water and allow it to boil.
- Close the lid and allow the chicken to cook.
- Once the chicken is cooked, allow the water to drain.
- Then add the soaked rice to it and sauté.
- Finally, add coconut milk and allow it to boil.
- Allow it to boil for 5 minutes in medium flame and then lower the flame and close the lid.
- Cook in low flame for 10 minutes and switch off.
- After 30 minutes, open the lid and gently fluff up the biryani.
- Delicious Chettinad chicken biryani is ready. Serve it with raita or any gravy of your choice.
Notes
Instructions
Wash the chicken and keep it ready. Soak the seeraga samba rice for 30 minutes. Wash and drain the water and keep it ready.
Take grated coconut in mixer. Add little water, grind and extract the coconut milk and keep it ready
Take all ingredients to grind in the mixer.
Grind to a fine paste adding little water
Heat oil, ghee, and temper with bay leaves, cinnamon, cardamom, cloves, marati moggu, star anise, kalpasi, and mace.
Then add the sliced onions and sauté till the onions are slightly brown.
Then add ginger garlic paste and sauté till the raw smell goes.
Next, add chopped tomatoes and sauté till mushy.
Then add grounded masala and sauté nicely for a few minutes.
Next, add washed chicken and sauté for 1 minute.
Now add salt, turmeric powder, and red chilli powder.
Then add mint leaves and coriander leaves.
Then add 1.5 cups of water and allow it to boil. Close the lid and allow the chicken to cook.
Once the chicken is cooked, allow the water to drain.
Then add the soaked rice to it and sauté.
Finally, add coconut milk and allow it to boil.
Allow it to boil for 5 minutes in medium flame and then lower the flame and close the lid.
Cook in low flame for 10 minutes and switch off.
After 30 minutes, open the lid and gently fluff up the biryani.
Delicious Chettinad chicken biryani is ready. Serve it with raita or any gravy of your choice.
Substitutions
- Country chicken - You can replace country chicken with broiler chicken. Cooking time differs depending on the type of chicken. Broiler chicken gets cooked faster.
- Rice - I used seeraga samba. You can replace it with basmati rice as well.
- Spicy- You can skip the red chilli powder and use only whole red and green chilli
- Vegetarian - Replace the chicken with mushroom, paneer or any vegetables to make veg version of chettinad biryani.
Equipment
I used my dutch oven to cook this biryani. You can use pressure cooker or any open pan with lid to make this delicious biryani.
If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in Instagram or mail me @namscorner18@gmail.com. You can follow me on Facebook, Instagram, Twitter, Pinterest or subscribe to get regular updates on your mail box.
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