Chettinad Chicken Biryani

The Chettinad region in Tamil Nadu is home to some of the best spicy non-vegetarian food found in South India. Chettinad Chicken Biriyani follows this tradition and has a lot of spices in it. The trick for cooking this biriyani perfectly is to get the spice balance just right.

Health Benefits:

The spices used in this biriyani all have their health benefits. Cinnamon, for instance, reduces inflammation and blood triglyceride and sugar levels. Star anise has thymol, anethole and terpineol which are good for treating flu and cough. It also helps in improving digestion. Basmati rice is rich in fibres and chicken is a lean meat with very little fat and cholesterol.

Nutrition facts of Chettinad Chicken Biriyani:

• Calories – 505
• Fat – 65 g
• Sodium – 2,508 mg
• Potassium – 2,158 mg
• Carbohydrate – 425 g
• Fibres – 13 g
• Sugar – 206 g
• Protein – 28 g

Ingredients

Chicken: 250 grams

basmati rice: 500 grams

onions: 3 medium-sized

tomatoes: 3

Split green chilies: 3

tsp turmeric powder: 1

tsp red chili powder: 2

tsp garam masala: 1

Aachi chicken powder: 1 tsp

Beaten curd: 1/2 cup

salt to taste

cloves: 4

bay leaves: 3-4

cinnamon stick: 1

green cardamoms: 2

Star Anise: 1

cup mint leaves: 1/2

tbsp ginger garlic paste: 1

tsp kesari powder: 1

tsp butter: 1

tbsp chopped coriander leaves: 2

tsp ghee: 1/2

lemon Juice: 2 tsp

How To Make Chettinad Chicken Biryani

1. Heat oil in a pan and add butter, bay leaves, cinnamon stick, cardamoms, cloves and star anise.
2. Sauté for a minute and add the chopped onions and green chilies.
3. Cook for 2 minutes and add ginger-garlic paste and mint leaves.
4. Sauté for 2 minutes and add the tomatoes. Cook for 2-3 minutes till the tomatoes become mushy.
5. Add chicken pieces and stir to combine. Cook for 3-4 minutes and add turmeric, red chilli, garam masala and coriander powders and curd.
6. Season with salt and cook covered for 15 minutes.
7. In a pan, boil water, and add basmati rice, ghee, kesari powder, lemon juice and salt.
8. Cook covered for 15 minutes.

How to make the dum:

1. Heat a tawa, place a pan over it. Add alternating layers of rice and chicken and cook in low flame for 15 minutes.
2. Stir to combine prior to serving
3. Garnish with chopped coriander leaves and serve hot with raita.

Fun Fact

Chettinad chicken biriyani is a specialty of the Nattukotai Chettiars (Nagarathars) who belong to the Chettinad region of Tamil Nadu. It is among the spiciest biriyanis of India.