Chettinad Chicken Biryani

Teena Tincy

Chettinad style exemplifies a culinary technique from Tamil Nadu, emphasizing a symphony of spices and fresh ingredients to create complex flavors in dishes that are both spicy and aromatic. It's a cooking philosophy I admire.

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Prep Time 30

Cook Time 25

Total Time 55

Course Main Course

Cuisine Indian

Servings people

Calories 496 kcal

Equipment

1 Instant Pot I opted for an Instant Pot, which serves as a modern, versatile device capable of both sautéing the masala and cooking the biryani under pressure. This innovative tool has transformed how I approach this classic recipe, ensuring consistent heat and saving time without compromising on taste.

Ingredients

1 kg Chicken pieces
500 g Seeraga samba rice
1 teaspoon Fennel seeds
2 pieces Cinnamon stick
5 pieces Cloves
5 pieces Cardamom pods
2 tablespoon Ginger-garlic paste
1 tablespoon Curd yogurt: 1 cup
1 cup Coconut milk
1 handful Mint leaves chopped
1 bunch Coriander leaves chopped

Instructions

Marination
To begin crafting your Chettinad Chicken Biryani, marinate the chicken pieces in a mixture of spices, ginger-garlic paste, and curd for at least 30 minutes to ensure they absorb the flavors deeply. This initial step is critical; it tenderizes the chicken and sets the foundation for a richly flavored biryani.

Cooking the chicken

Once marination is complete, heat some oil in a pressure cooker and sauté onions until they're golden. Add tomatoes and cook until they're soft. Now, it's time to stir in the marinated chicken, coating it thoroughly with the sautéed mixture. Seal the pressure cooker and let the chicken cook until it changes color and is tender. This process infuses the meat with the robust Chettinad masala and ensures the chicken retains its juiciness.

Cooking the rice

While the chicken is cooking, take care of the basmati rice. Soak it beforehand to achieve that signature biryani fluffiness. Partially cook the rice separately, then layer it over the cooked chicken in the pressure cooker. Sprinkle fried onions, fresh mint leaves, and perhaps a squeeze of lemon for added zest. Now, cook on low to allow the flavors to meld together beautifully.
Serve your mastery of Chettinad cuisine with a side of raita or curry, and savor the complexity of flavors in each bite.

Nutrition

Calories: 496kcalCarbohydrates: 4gProtein: 33gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 128mgSodium: 134mgPotassium: 499mgFiber: 1gSugar: 0.1gVitamin A: 420IUVitamin C: 5mgCalcium: 61mgIron: 4mg

Keyword chettinad chicken biryani

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