Chettinad Chicken Biryani

Chetttinad is a region in Sivagangai district of TamilNadu, India. It is well known for its Chettinad cuisine, bungalows and Temples. The capital of the district is Karaikudi . Click to see some beautiful houses of Chettinad.

There are many variations in biryani preparation. Of which the Chettinad version is a more Indianised one. The masala in the biryani with pepper and corinader seeds makes a difference.

Can there be words to describe the flavor and taste of the authentic chettinad chicken biryani available in those Karaikudi / chettinad restaurants? Hubby and myself are glued to the chettinad cuisine and always look for opportunities to visit their restaurants. There is one near our house and they serve the best chicken biryani I have ever tasted. I tried many combination to arrive at their taste and thus got the below recipe for the famous spicy hot chettinad chicken biryani.

Dedicating this Chettinadu chicken biryani to my friend Sheeba Neal.


(Chettinad chicken biryani served with era(Shrimp) thokku and lemon wedges).

Ingredients:

Basmathi rice - 3 cups (600 gms)
Chicken (with bones and skin) - 1.5 lbs (almost equal to rice in weight)
Turmeric powder - 1/4 tsp
Red onion - 2 (200 gms)
Tomato - 3 (1/4 kg)
curd -1 cup
Ghee - 5 tbsp
cooking oil - 2 tbsp
curry leaf - 1 sprig (optional)
green chillies (uncut)- 3
Lemon (squeezed) - 2 tbsp
salt - to taste.
bay leaves - 2
star aniseed - 1
cinnamom stick - 3 inch

Masala 1:

Ginger - 3 inch
Garlic - 6 pearls
cumin - 1/2 tsp
Fennel - 1 tsp
black pepper (whole) - 1 tbsp
Dry red chillies - 5
corinader seeds - 2 tbsp
cardamom - 4
cloves - 6

Masala 2:

cilantro- 1 handful.
mint leaf -1 handful.
green chilly - 5

Method:

Wash the rice. Pour enough water to fully cover the rice along with 1 tsp salt , little turmeric powder, lemon juice and cook in boiling water for 2 minutes or till 25% cooked. Drain water completely and keep the rice aside.

For masala 1, dry roast the coriander, cumin, fennel,black pepper, dry red chillies, cardamom, cloves and grind along with other items given.

For masala 2, grind together the items given to a fine paste.Keep aside.

Wash and clean the chicken pieces.(Don't remove the skin unless otherwise you need to, as it will give a nice flavor to the biryani).
Cut it in to big pieces. Apply 1/4 tsp turmeric over it.
Marinate the chicken with 2 tsp salt and 1 cup curd,

Heat 3 tbsp ghee + 2 tbsp cooking oil in a broad bottom vessel.
Add star aniseed , cinnamon stick, bay leaf. (Don't let them char).
Then goes the chopped onion, green chillies and curry leaf.
Add masala 1 and stir well till the raw smell goes (don't fry for long time as it will release pungent smell and it will make us sneeze).
Now add the chopped tomato and cook till the oil oozes out of it.
Also put the masala 2 and cook again till raw smell vanishes.

Now add the marinated chicken pieces and cook till oil starts oozing. (The real taste lies in that frying process).Check and add salt if needed.(We can't add salt hereafter). Chicken should be almost completely cooked now.

Add the rice (25% cooked) and stir well. Add water just enough to cover the rice. Sprinkle the remaining 2 tbsp ghee and Cover tightly with a lid.

Dum process:

Heat a thick iron tawa and place the biryani vessel over it.
Reduce the flame to the minimum and leave for 1 hour to get it completely cooked.

Chettinad chicken biryani is ready!

Serving suggestions:

Serve chicken biryani hot with onion raitha and egg curry or any gravy.
Serves 4 adults.
As it is a spicy-hot biryani version, they generally pair it up with curd rice and kheer.
Click to see my shrimp thokku recipe .