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 tasteand 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....

http://www.kaarasaaram.com/2010/11/chettinad-chicken-biryani.html

http://eaterspot.wordpress.com/2011/08/12/chicken-chettinad-biryani/

Chicken Chettinad Biryani

One of my cooking projects lately is becoming a specialist in biryani, so we have had a few Sundays with Biryani for lunch. The reason for making some chicken chettinad biryani was K, he loves the chettinad kind apparently, so I whipped this up together. We usually don’t have friends over when I am trying out a technical dish, but we had K’s friend over and I was thankful this recipe passed. PHEW!

Ingredients:Chicken: Chicken breasts, drumsticksOnions: 3 large choppedTomatoes: 2 medium dicedGinger Paste: 1 tbspGarlic Paste: 1 tbspCinnamon stick: 2 inch pieceCloves: 3Cardamom: 3 podsFennel seeds: 1/2 tspTumeric: 1/4 tspMint leaves: a good bunchCoriander lives: a good bunchGreen chillies: 4Butter: 2 tbspOil: 2 tbsp

Coconut Milk: 2 cupsRice: 3 cupsSalt to tasteChicken Biryani MasalaBoiled eggs

Marinate the chicken pieces in the biryani masala, little of the ginger and garlic paste for an hour and season with salt. Wash the rice and let it soak for 30mins.

When you have all the ingredients together, melt the butter in a deep pot (that can eventually hold the rice and chicken pieces, so a good deep pot is helpful). You can also use a big cooker that will allow the rice and chicken to cook and not make it too stickey.

Blitz the green chillies, mint and coriander leaves with the ginger and garlic paste until smooth

Add the oil, cinnamon stick, cloves, cardamom pods and onion and saute until the onions have softened and the flavours come through. Next add the mint & coriander mixture and the marinated chicken pieces and let it cook.

After letting it cook for a few minutes, add the tumeric powder and a bit more biryani masala if you like (not needed), the tomatoes, and about a cup of water and let the chicken cook. Season with salt if needed.

When the chicken is about 50% done, add the 3 cups of rice, 2 cups of the coconut milk, 2 cups of water – making it 2 cups of coconut milk and 3 cups of water = 5 cups of liquid for the 3 cups of rice.

Cover and cook on medium low until the rice is cooked. Once cooked fluff the rice with a serving spoon, tranfer it to a serving bowl and serve it hot with some raita. It’s quite typical to have a hard boiled eggs hidden in an indian biryani, so I buried some in this biryani.

Dindugal Thalappakatti Chicken Biriyani

Posted by shriya on Jun 2, 2011 in Chicken dishes, Featured, Meat & Seafood Entrees, Rice dishes | 20 comments

If you from the Dindugal area in Tamilnadu, this biriyani needs no introduction. If you are in Chennai or visited Chennai you would have noticed a new chain of restaurants too. For those new to this name, here is a little background on Dindugal Thalappakatti biriyani.

The Thalappakatti Biriyani Hotel’s roots can be traced all the way back to 1957 . Founded by Mr. Nagasamy Naidu under the name Anandha Vilas Biriyani Hotel in Dindigul. He always wore a turban called THALAPA(a traditional head dress), which over the years became synonymous with his brand and cooking styles, leading him to earn the nick name “Thalappakatti Naidu ” which would eventually became the name of our brand and restaurants.

We had this biriyani on our recent trip to Chennai and were just simply blown away by the incredible mix of flavors and spices cooked to perfection.

I learnt this unique recipe from a friend and I tried it out last night. I just wanted to share this recipe for anyone looking to try a new variety of biriyani. You could also adjust this recipe for mutton or shrimp.

Preparation Time : 90 minutesSpice level : 3 out of 5No of servings : 5-6

Ingredients:

To Marinade :

(Marinate for atleast one hour)

Chicken : 500 gms Yogurt : 1 cup Red chili Powder : 1/2 tbsp

To Prepare:

Onions : 1 1/2 (large) Green chilies : 4-5 (according to your spice level) Ginger & Garlic Paste : 3 tsp Mint leaves : 1 cup Coconut Milk : 1 cup (optional) Red chili powder : 4 tsp OIl : 4 tbsp Ghee : 2 tbsp Salt : to taste Basmati Rice : 4 cups

Masala to Grind :

Bay leaves : 2 Cloves : 5 Cinnamon : 3 pieces (small) Cardamom : 5 Fennel seeds : 4 tsp Coriander Seeds : 2 tsp

Whole Pepper : 1 tsp

Method of Preparation :

1. Wash and soak the basamati rice for 20 minutes.2. Heat oil and ghee in a pressure cooker and add chopped onions and green chilies.3. Fry the onions till it becomes translucent and add ginger & garlic paste.4. Fry them for 4-5 minutes till the raw smell goes off.5. Now add the marinated chicken, ground masala, red chili powder and salt into it.6. Now fry the above mixture and cook in medium heat for about 15- 20 minutes or till the oil gets

separated.7. Finally add the mint leaves and mix it all together.

8. If you want you can fry the soaked basmati rice in a wide pan with little ghee. If not skip this step.

9. Now add the soaked basmati rice into the pressure cooker and add 1 cup of coconut milk, 6 cups of water.

10. Once the mixture comes to a boil close the lid and put the whistle in the pressure cooker.11. And let cook the biryani in medium heat for 15 minutes or till one whistle.12. Remove from heat and after 15 minutes or till the pressure goes off open the pressure cooker.13. Serve it hot with some raitha.

Note:

Few tips when you use a pressure cooker for biriyani. To avoid getting the bottom burnt you can try placing the cooker on a preheated tawa(flat frying pan) and cook it for 15- 20 minutes or until one whistle.

You might also like:

http://www.spicytasty.com/rice-dishes/dindugal-thalappakatti-chicken-biriyani/

chicken biryani (traditional way)

Chicken Biriyani is of many kinds and here for u all in ambur style...This recipe is taught by my mom in law......

Ingredients 1 kg Basmathi rice (cleaned and washed)

for Gravy1 kg Chicken 400 g Onion medium ( chopped finely)400 g Tomatoes (chopped)4 T Ginger & garlic paste6 nos Green chilli1 bunch Corriander leaves (medium bunch)1 bunch Pudina leaves (small to medium bunch)3tbsp Red chilli powder1½ cup OilSalt to taste3 tbsp Lemon juice (increase or decrease according to taste)1½ cup Curd1 pinch Red colour powder3 no Cinnamon (1 inch small)4no Cardomen4 noClovesGhee (for drizzling)Instructions wash and soak the rice for about 30 minutes.

Heat oil in a hard bottem vessal and splutter spices. Add the onion and saute till brown. Add the red chilli powder and saute well, add the washed chicken then add ginger garlic paste, add the tomatoes, corriander and pudina leaves, green chilli, saute well.

Now add curd and salt. Mix well. Add 1 cup of water. close the lid and cook well till the chicken is cooked and oil leaves the gravy.Cook rice with enough amount of water in separate vessel. (sada panai in tamil). Add enough amount of salt. for the rice separately.Cook the rice till half done(half cooked)(as shown in the pic).Strain the water fully , keep the cooked rice aside. Collect the cooked rice water and keep aside. (this way of making rice is a traditional style of cooking)

As soon as the gravy is done and rice is cooked. Add the rice to the gravy and layer it.Drizzle the ghee on the top of the rice. Sprinkle the red colour powder with little water.

Cut the rice in four half like cutting the cake and close the lid.

Dum the biriyani in low flame with the collected cooked rice water on the top of the lid. (as shown). for 10 - 15 min.

remove the lid and mix the rice little by little.We can add potatoes also with chicken. In the same style of preparation we can prepare mutton and vegetable biryani also.

http://divyazeasyrecipe.blogspot.in/2008/09/chicken-biryani.html