Chettinad Chicken Biryani

Ingredients

• 3 cupsBasmati biryani rice
• 500 gChicken, cut into pieces
• 4 mediumOnion, finely sliced
• 8 mediumTomato, chopped
• 1 cupPudhina (mint) leaves
• 1/2 cupDania (coriander) leaves
• 1 tspFennel seeds (sounf)
• 3 1/2 tspRed chilli powder
• 1/4 tspTurmeric powder
• 1 1/2 tspCoriander powder
• 1 tspGaram masala
• 1Lemon, juiced
• 1/2 cupCurd
• 3Green chillies
• 3 tbspGinger garlic paste
• 1 tbsp totalBiryani spices (bay leaf, cloves, cardamom, star anise, kalpasi)
• 4 tbspOil
• 3 tbspGhee
• 6 cupsWater (hot)
• to tasteSalt

Method

1. 1

   Rinse the basmati rice in cold water 3 times, then soak in fresh water for 20 minutes.

2. 2

   Marinate the chicken pieces with 1/2 tsp turmeric, curd and 1 tsp salt for 20 minutes.

3. 3

   Bring 6 cups of water to a boil with a pinch of salt and keep it ready.

4. 4

   In a kadai heat oil and ghee. Add fennel seeds and the whole biryani spices and let them sizzle 10 seconds.

5. 5

   Add mint and coriander leaves, then the sliced onions. Sauté on medium 6-7 minutes until deep golden brown.

6. 6

   Add ginger garlic paste and green chillies. Stir 1 minute. Add chopped tomatoes and cook until pulpy, 5-6 minutes.

7. 7

   Add salt, turmeric, red chilli powder, coriander powder and garam masala. Mix well.

8. 8

   Add the marinated chicken. Cook on medium-high 8-10 minutes until the chicken is mostly done and oil separates.

9. 9

   Drain the soaked rice. Add it to the kadai with the boiling hot water and lemon juice. Taste and adjust salt.

10. 10

    Reduce flame to low, cover tightly, and cook 10-12 minutes until rice is just done and water is absorbed.

11. 11

    Turn off the stove. Rest covered 5 more minutes. Fluff gently with a fork before serving.