Chicken Chettinad Biryani


For chicken chettinad

Chicken (curry cut): 500g 

Lemon juice: 2tsp

Turmeric powder: ¼ tsp

Ginger garlic paste: 1 tbsp

Oil (vegetable/coconut): 1 tbsp

Shallots (sliced): 8-10

Curry leaves: 1 sprig

Masala powder: 2 tbsp (30g) 


For ghee rice

Basmati Rice: 500g

Ghee: 2 tbsp

Salt: 1 tsp (or to taste)

Bay leaf: 1

Cardamom pods: 2

Cinnamon: 1”

Cloves: 3


For Dum

Fried Onions: ½ cup

Mint and coriander leaves: ½ cup

Ghee: 1 tbsp



For the Chicken

  • In a bowl add chicken, lemon juice, turmeric and ginger garlic paste. Mix well and keep aside to marinate for 15-30 min
  • In a pan heat the oil and add the onion and curry leaves to it. Saute for 3-5 minutes till the onions turn translucent.
  • Add the marinated chicken and saute for 3-4 minutes on high flame. 
  • Mix the masala with ½ cup water to make a slurry. Add it to the chicken and mix well.
  • Reduce heat to medium low, cover and cook till the chicken is done. Set aside. 


For the rice

  • In a deep vessel heat the ghee on medium heat. Add the whole spices and let the flavour infuse in the ghee. 
  • Add washed rice to the pan and saute for 1 minute
  • Add water (twice the volume of rice) to the pan and increase the flame to high. Once the water boils lower the heat and cook till the rice is 90% done and the water is evaporated.


For the Dum

  • Take the vessel you cooked the chicken in and evenly spread out the chicken
  • Sprinkle the fried onions and fresh mint and coriander evenly on the chicken
  • Spread the cooked rice on top evenly and drizzle the ghee on top. Cover with a flat lid and put some weight on it to form as tight a seal as possible.
  • Place on the lowest heat possible and let it cook for 10 minutes. 
  • Open and serve your chettinad biryani


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