CHICKEN BIRYANI EASY RECIPE | CHICKEN BIRYANI RECIPE | CHICKEN BIRYANI | CHETTINADU CHICKEN BIRYANI

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CHICKEN BIRYANI EASY RECIPE | CHICKEN BIRYANI RECIPE | CHICKEN BIRYANI | CHETTINAD CHICKEN BIRYANI | SIMPLE CHICKEN BIRYANI FOR BEGINNERS | SIMPLE & TASTY CHICKEN BIRYANI RECIPE
A very authentic biryani recipe to try out. Do leave a comment to ask any questions or doubts you have regarding the biryani. And if you like the video, pls do not forget to subscribe to our channel so that you receive more updates from our channel. Thank you and happy cooking !
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Ingredients for the Chettinadu Chicken Briyani
3 cups 3 basmati rice soaked 20 mins in water (soaked 20 mins in water and strained)
750 g chicken pieces
3 tbsp ginger garlic paste
3 medium onions (sliced)
2 tomatoes (sliced)
3 green green chillies (slit)
3⁄4 cup curd
3⁄4 cup coconut milk
3 tbsp lemon juice
1⁄2 cup mint leaves
1⁄2 cup coriander leaves
3⁄4 tsp garam masala powder
3⁄4 tsp turmeric powder
1 tsp red chilli powder
cinnamon
3 cloves
3 cardamom
2 bay leaves
2 tbsp ghee
4 1⁄4 cups water
Instructions on how to make the Chettinad Chicken Biryani
Soak the basmati rice for 20 minutes.
In a pan on low flame, add the groundnut oil, bay leaves, cloves, and cardamom. Add the ginger garlic paste and cook for 5 minutes until the raw smell dissipates.
Add the sliced onions and green chillies. Cook on medium flame until the onions turn golden brown.
Once the onions are golden brown, add the tomatoes and mint leaves. Cook until the tomatoes turn mushy, keeping the flame on medium.
Add the red chilli powder, turmeric powder, garam masala powder, and salt. Cook for about 10 minutes or until the oil separates.
Turn the flame to high, add the chicken pieces, and sauté for 5 minutes.
Reduce the flame, add the yogurt, and mix well for about 2 minutes. Add the coriander leaves at this stage.
After 2 minutes, turn the flame to high and cook the chicken for another 5 minutes until the yogurt is slightly absorbed by the chicken.
On low flame, add the coconut milk and cook for 5 minutes.
Add the soaked and strained basmati rice to the pan. Gently mix the rice with the masala and chicken.
Add water and cook on slow heat for 5 minutes. You may notice the rice will be slightly cooked on the surface of the masala. Check the seasoning for salt at this stage.
Cover the pan with aluminum foil and the pot lid. Let it cook for 15 minutes on slow flame.
After 15 minutes, turn off the flame and let the biryani rest, covered, for another 15 minutes.
Open the cover and gently break the biryani from the corners towards the center of the pot.
Garnish with chopped coriander, fried onions, and cashew nuts before serving.
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