Spiced Firecracker Chettinad Biryani Recipe

About this recipe

A flavorful Chettinad-style chicken biryani packed with aromatic spices and tender chicken, perfect for a satisfying dinner.

Ingredients

• 250 ml Coconut Milk
• 500 ml Water
• 1 kg Basmati Rice
• Pcs Chings Masala Chicken Chilli
• - Onion
• 250g Green Chilli
• 20G Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 10G Salt
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250g Coriander

Instructions

1. Step 1: Heat vegetable oil in a large pan or rice cooker. Add the whole spices (cardamom, cinnamon, cloves) and sauté for 30 seconds until aromatic.
2. Step 2: Add sliced onions and sauté until golden brown. Then add ginger-garlic paste, green chilies, and curry leaves. Cook until the raw aroma disappears.
3. Step 3: Stir in chopped tomatoes, turmeric powder, red chili powder, and Chettinad biryani masala powder. Cook until the mixture turns into a thick paste.
4. Step 4: Add the chicken pieces and sauté for 5 minutes until they are lightly seared and coated with the spice mixture.
5. Step 5: Pour in the coconut milk and hot water, and season with salt. Bring the mixture to a boil.
6. Step 6: Add the soaked basmati rice and gently mix. Sprinkle chopped mint and coriander leaves on top.
7. Step 7: Cover and cook on medium heat for 20-25 minutes (or according to your rice cooker settings) until the rice is fluffy and the chicken is tender.
8. Step 8: Allow the biryani to rest for 5 minutes before serving. Fluff gently with a fork and serve hot.