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
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