This is anjappar
chettinad chicken biryani recipe in Tamil traditional cooling. chettinad kozhi biryani popularly called Chicken
biryani recipe chettinad style is a
mouth watering dish exclusively prepared in that area. The best side dish I like to eat with Tamil
nadu kozhi biryani recipe is curd onion raitha or anjappar chettinad chicken
gravy recipe.
If you want
to refer anjappar chettinad chicken biryani recipe in Tamil video search for the
preparation of chettinad chicken biryani recipe by damodaran chef.
Ingredients
for the Biryani
Chicken
pieces with bones: 1 kg
Basmati
rice: 1 kg
Thinly
sliced onion: 4 medium size
Finely
chopped tomatoes: 4 big size
Coriander
leaves: finely chopped 1 small bowl
Mint
leaves: finely chopped 1 medium bowl
Coconut
milk: 3 cups
Curd: ½ cup
Red chili
powder: 1 ½ tsp
Turmeric
powder:3/4 spoon
Bay leaves:
2-3
Oil: 6-7
tsp
Fried
cashew nuts: 20-25
Water as
per requirement
Ingredients
for masala:
Use all the
ingredients given below and make a fine paste
Green
chili: 15 in number
Finely
chopped ginger: 2 tsp
Garlic
cloves: 10-12 in number
Cinnamon
sticks: 3 inch piece
Cardamom: 4
in number
Cloves: 8
in number
Water: as
per requirement to make a smooth paste
Method to
make chettinad Biryani
Thoroughly
clean and marinate chicken pieces with the masala paste, little salt, finely
chopped mint leaves and ½ tsp turmeric powder. Keep it for nearly half an hour
so that the chicken pieces will soak the taste of masala inside. Mix 6 cups of
water in 3 cups of coconut milk and keep it aside. Wash basmati rice and you
need to soak it in coconut milk + water mixture for nearly 30 minutes.
When you
are done with the preparation of rice and chicken, take a heavy bottom pan and
heat sufficient quantity of oil in it. Add bay leaves in oil and fry a little
and then add thinly sliced onion in it. Fry again, until the onion turns light
golden in color.
Now it’s
time to add chicken pieces along with the coated masala and mint leaves. Mix
the chicken with fried onion and keep on frying it until the chicken changes
its color. Now add finely chopped tomatoes, ½ cup curd, red chili powder and
turmeric powder in the pan. Fry the ingredients frequently till the tomatoes
are completely cooked and become mushy. Now add little amount of water. Stir
and mix all the ingredients properly.
You can see
the green gravy in the pan and all the ingredients are properly mixed, then
reduce the heat and cover the pan to allow the chicken pieces to get cooked in
the gravy. It will take nearly 10 to 15 minutes. When the chicken is completely
cooked, add coconut milk and water mixture, in which you previously soaked
basmati rice in the gravy. Take a boil to the gravy by adding salt in it.
When your
gravy will start boiling, add soaked basmati rice it in and mix well by
stirring gently. Keep the heat high until the water in the gravy gets absorbed
by the rice. Reduce the heat and cover the pan with lead to cook rice
completely.
When the
rice is cooked, your tasty biryani is ready. Garnish it with finely chopped
coriander leaves, fried cashew nuts and fried onion rings. Serve hot. The
biryani goes well with boiled eggs and onion-curd raita.
You can
make the same biryani by using regular rice instead of basmati rice also. The
taste of the biryani depends upon the ground masala and the coconut milk.
Coconut milk gives a different taste and aroma to the biryani which do not come
with plain water. many people prefer to add roasted fennel seeds in masala
while grinding, it gives a different taste to the biryani and helps for
digestion too!
