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Saturday, April 11, 2015

Anjappar Chettinad Chicken Biryani Recipe Tamil Chettinad Kozhi Biryani

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!

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