Chettinad chicken biryani

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
Chicken: 1 kg

Jeeraga samba rice: 1 kg

Small onions: 200 g

Tomatoes: 200 g

Ginger garlic paste: 4 tsp

Green chillies: 10-12

Coconut milk: 2 cups

Clove/cardamom: 3 each

Cinnamon stick: 2 inch piece

Bay leaves: 2

Mint / coriander leaves : each a handful

Fennel seeds: 1/2 tsp

Tumeric : 1/4 tsp

Oil: 50 g

Ghee: 50 g

Salt: to taste


  • Heat a pressure cooker pan on medium heat. Add ghee and oil along with the aroma spices and fennel seeds.
  • When a pleasant aroma emanates, add the onions, green chillies, mint, coriander and saute until the onions are translucent and the ghee gets a greenish ting from the mint and coriander.
  • Add the ginger garlic paste and saute for 6-8 mins. Add the tumeric powder, tomatoes, chicken, salt and 1/2 cup of water. Cook until the chicken is 3/4th done.
  • Add the rice, coconut milk and hot water. Mix gently. Close the lid and cook on medium heat. After 1 whistle sound from the pressure cooker put off the flame.
    5.Let the biryani rest for 10 mins.
  • Garnish with coriander leaves and serve with onion raita.


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