Biriyani is an emotion for many. This chettinad chicken biriyani is simply delicious and a heavenly treat to the taste buds. This recipe was from one of my good friends whose household was well known for the drooling food .This biriyani is simple yet has a fantastic flavour, which makes one take more than two helpings.
Serves : 4
Cooking time : 45 min
Ingredients :
Seerakasamba 1 ½ cup
Chicken 500 gms
Onions 2 ( sliced )
Tomato puree 1 cup ( 2-3 nos)
Coconut milk 1 cup ( to taste )
Star anise 2
Mace 1
Black cardamom 1
Green Cardamom 2
Cinnamon 1’
Cloves 2
Fennel powder 1 tsp
Lime ½
Curds 1 cup
Oil & ghee 1-2 tbsp ( to taste )
Coriander leaves a handful
Grind to a paste :
Green chilly 3 ( to taste )
Small onions 7-8
Garlic 6-7
Ginger ½ ‘
Cinnamon 1.5 ‘
Black stone flower 2-3
Mint leaves a handful
Method :
Heat the ghee and oil in a cooker ,throw in the whole spices ,allow it to splutter.
Add onions let it get transparent.
Add the ground paste and toss.
Add tomato puree and toss.
Add chicken , salt and toss.
Add curds and give it a toss.
Now close and cook for 5-7 min .( chicken should be half cooked )
Release the steam ,add coconut milk and water ( if need be )
Ratio to water is ; 1 rice : 2 water .
Take into account the water already in the cooker.
Add the rice ,fennel powder ,lime juice and salt ,give it a mix , close and cook for 10 – 12 min.
Once the pressure is released garnish with coriander leaves.
Serve hot with raita.
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