Fiery Chettinad Spice Infused Chicken Biriyani Recipe

About this recipe

A fragrant, flavorful biriyani prepared Tamil Nadu-style with perfectly spiced chicken, aromatic basmati rice, and traditional Chettinad spices.

Ingredients

• Pcs Epi Yogurt Mango
• 250 ml Coconut Milk
• 1 kg Basmati Rice
• Pcs Chings Masala Chicken Chilli
• 25 g Ginger Garlic Paste
• 250g Green Chilli
• 20G Curry Leaves
• 250g Coriander
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 20 g Turmeric Powder
• - Red Chilli
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 500 g Ghee

Instructions

1. Heat 3 tablespoons of oil in a pan and fry the whole spices until aromatic.
2. Add sliced onions and sauté until golden brown. Stir in the ginger garlic paste and cook until raw smell disappears.
3. Add chopped tomatoes, green chilies, curry leaves, turmeric powder, red chili powder, and Chettinad biriyani masala. Cook until the oil separates.
4. Add the chicken pieces, yogurt, and a pinch of salt. Cook for 10 minutes, allowing the chicken to absorb the spices.
5. Add coconut milk, mint leaves, and coriander leaves. Adjust salt and simmer until the chicken is tender, but ensure there is a semi-thick gravy.
6. Boil basmati rice in a rice cooker with 500 ml of water, half a teaspoon of salt, and a drizzle of ghee until cooked and fluffy.
7. Layer the cooked chicken gravy and rice in the rice cooker. Sprinkle a few mint leaves and drizzle with ghee. Close the lid and let it steam for 10 minutes.
8. Serve hot with raita and crispy papad for a complete dinner experience.