Chennai Chicken Biryani

Here’s a flavorful recipe for Chennai Chicken Biryani, which is known for its bold spices, rich flavors, and use of seeraga samba rice.

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Ingredients

For Marination:

• 1 kg chicken (bone-in, curry-cut pieces)
• 1 cup yogurt (dahi)
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For the Rice:

• 500 g seeraga samba rice (or basmati rice if unavailable)
• 2-3 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick (2 inches)
• 2 tsp ghee
• Salt to taste

For Cooking:

• 2 medium onions (thinly sliced)
• 2 medium tomatoes (chopped)
• 3 green chilies (slit)
• 1/4 cup mint leaves (chopped)
• 1/4 cup coriander leaves (chopped)
• 2 tsp biryani masala
• 1 tsp fennel seeds
• 2-3 tbsp ghee
• 3 tbsp refined oil
• 2 cups coconut milk
• 2 cups water
• Salt to taste

Garnish:

• Fried onions
• Fresh coriander and mint leaves

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Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix the chicken with yogurt, ginger-garlic paste, turmeric powder, chili powder, coriander powder, garam masala, lemon juice, and salt.
2. Marinate for at least 2 hours or overnight for deeper flavors.

Step 2: Prepare the Rice

1. Wash and soak the seeraga samba rice in water for 20 minutes.
2. Bring water to a boil with bay leaves, cardamom, cloves, cinnamon, ghee, and salt.
3. Add the soaked rice and cook until 70% done. Drain and set aside.

Step 3: Prepare the Masala Base

1. Heat oil and ghee in a large pot or pressure cooker.
2. Add fennel seeds and let them splutter.
3. Add sliced onions and sauté until golden brown.
4. Add green chilies, chopped tomatoes, mint, and coriander leaves. Cook until the tomatoes are soft and the oil starts to separate.
5. Add the marinated chicken and cook on medium heat for 10-12 minutes until the chicken is partially cooked.

Step 4: Add Coconut Milk and Water

1. Stir in biryani masala, coconut milk, and water.
2. Bring the mixture to a gentle boil and adjust the salt as needed.

Step 5: Layer the Biryani

1. Once the chicken gravy is slightly thickened, reduce the heat to low.
2. Layer the partially cooked rice over the chicken mixture evenly.
3. Drizzle ghee on top and garnish with fried onions, mint, and coriander leaves.

Step 6: Dum Cooking

1. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes. Use a tawa under the pot for even heat distribution.
2. Let the biryani rest for 10 minutes before opening the lid.

Step 7: Serve

• Gently fluff the rice and serve hot with raita or boiled eggs on the side.

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Enjoy the spicy, aromatic, and rich Chennai Chicken Biryani, a true South Indian delicacy! 🥘