Chicken Biriyani - Chettinad Style

Chicken - 1/2 kg

Yogurt - 2 tbsp.

Turmeric - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Ginger Garlic paste - 1 tsp

Salt

Lemon juice

In a large bowl add the Chicken along with Yogurt, Turmeric , Chilli powder, Coriander powder, Ginger Garlic paste, Salt and Lemon juice. Coat the Chicken completely with the marinade and let sit in the refrigerator for 1 hour.

For the Gravy:

Oil / Ghee - 1 tbsp.

Cumin seeds - 1/2 tsp

Cinnamon - 1

Cloves - 4

Cardamom - 2

Peppercorn - 1 tsp

Star Anise - 1

Bay Leaf - 1

Onion - 3, sliced thin

Green Chilli - 4, slit

Ginger Garlic paste - 1 tbsp

Tomato - 1, diced

Mint - 1/2 cup

Cilantro - 1/2 cup

Yogurt - 1 tbsp.

Turmeric - 1/4 tsp

Chilli powder - 1/2 tsp

Garam masala powder- 1/2 tsp

Salt to taste

Coconut Milk - 1 cup

Lemon juice - few drops

Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Clove, Cardamom, Peppercorn, Star Anise and Bay leaf.

Add the Onions and Green Chilli; sauté until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Add the Mint and Cilantro leaves; give a quick stir.

Stir in Yogurt.

Season the gravy with Turmeric, Chilli powder, Garam masala and required Salt.

Add the marinated Chicken along with Coconut milk and combine well. Cook closed for 15 mins or until the Chicken is done. Turn off heat and squeeze in some Lemon juice.

For Biriyani:

Oil - 2 tsp

Ghee - 2 tsp

Cumin seeds - 1/2 tsp

Peppercorns - 1/2 tsp

Basmati rice - 2 cup, washed and soaked in Water for 1 hour; drain the Water and keep aside

Fried Onion - 1 cup

Mint - 1/2 cup

Cilantro - 1/2 cup

Heat Oil and Ghee in a large stock pot. Temper Cumin seeds and Peppercorn.

Add the Rice and stir well until Oil coats all kernels of the Rice. Then add 4 cups Water and bring to a rolling boil. Cook until the Rice is 3/4 done. Add a few strands of Saffron on different spots of the almost done Rice. Turn off heat, drain the Water and keep aside.

In a wide bottomed thick pan, add little Chicken masala and spread well. Add half of the cooked Basmati Rice and spread on top of the Chicken masala. Sprinkle some Fried onions on top along with Mint and Cilantro. Add the remaining Chicken masala and spread. Layer it with remaining Basmati Rice. Sprinkle some more Fried Onions, Mint and Cilantro. Now line the top of Biriyani with a wet cloth and Aluminum foil. Close the pan with lid and transfer to a preheated broiler oven for 30 min.

After 30 minutes remove Biriyani from oven and fluff the Rice gently.

Serve hot with Raita.