Chettinad Biryani

Method

1. 1

   Marinate chicken: Mix 750g chicken with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate 2 hours.

2. 2

   Make Chettinad spice powder: Dry roast 1 tsp peppercorns, 1 tsp fennel seeds, 2 cloves, 1 cinnamon piece and 3 dried red chillies. Grind fine.

3. 3

   Fry birista: Slice 3 large onions thinly and deep fry until very dark brown. Drain on paper.

4. 4

   Parboil basmati rice: Wash 2.5 cups basmati rice. Soak 20 minutes. Boil in salted water with whole spices for 7 minutes. Drain at 70% cooked.

5. 5

   Cook chicken base: Heat 3 tbsp oil. Add 3 chopped tomatoes and cook 8 minutes. Add Chettinad spice powder and marinated chicken. Cook 10 minutes.

6. 6

   Layer: Spread the chicken as the base. Add rice on top. Add birista, fresh mint, coriander and 3 tbsp ghee.

7. 7

   Add saffron milk: Drizzle saffron milk (pinch of saffron in 3 tbsp warm milk) over the rice.

8. 8

   Seal and dum cook: Seal pot tightly and cook on very low heat 30-35 minutes.

9. 9

   Rest: Rest covered 10 minutes after turning off heat.

10. 10

    Serve: Chettinad biryani has a distinct pepper and spice flavour. Serve with raita and onion salad.