CHICKEN BIRIYANI RECIPE, CHETTINAD STYLE !!

Serves 8.

Marinate: 45 mins - 1hr
· Chicken – 1 medium sized full chicken, cut into medium pieces(1 kg approx)
· Salt
· Ginger-garlic paste (add 3 green chillies to the grind) - 4 spoons,
· turmeric – a pinch
· Curd - half litre

Ingredients:
· Basmati rice – 1 Kilo
· Oil – 100 ml
· Cardamom – 8
· Cinnamon stick -1 inch sized piece
· Bay leaves – 5 nos
· Onions – 4 medium sized, cut in halves and then thinly sliced
· Green Chillies – 8 slit lengthwise
· Ginger garlic paste – 2 spoons
· Mint leaves – 1 cup
· Corriander leaves – ½ cup finely chopped
· Tomatoes – 3, finely chopped
· Dhaniya powder (coriander seeds powder) – 2 spoons
· Chilli Powder – 1 spoon
· Garam masala – 2 spoons
· Salt to taste

Directions:

Wash and drain the rice, sauté rice with oil or ghee for 5 mins and set aside
Heat oil in a round bottom vessel or in a pressure cooker. Sauté the cardamom, cinnamon stick and bay leaves. Add onions, green chillies, ginger garlic paste and continue to sauté till the onions are transparent. Add mint leaves and coriander leaves, sauté and add tomatoes, dhaniya powder and chilli powder.
Transfer it all to a pressure cooker or electric rice cooker and add rice & water (1 part rice : 1.5 parts water for pressure cooker or 1 : 2 ratio for electric cooker). Add garam masala and salt.
Mix it all well and taste the water for salt, it should be a little saltier than desired before cooking.
For pressure cooker, cook with the weight on in a full flame till the first whistle, then simmer the flame and cook for 7-8 mins.
For Electric cooker, after 10 mins of cooking, open the lid and mix the rice and meat softly. Do it just once or the rice will break. After cooking, leave it in the “keep warm” setting for a minimum of 15 mins before serving.

Serve with raithas and mint chutney. potato wafers and coke go great with any biriyani.