Chicken Chettinaad Biryani

Ingredients list for Chicken Chettinaad Biryani

• 750 grams Chicken on the bone cut into pieces
• 1½ cups Basmati rice soaked
• 1 medium bunch Fresh mint leaves chopped
• ½ teaspoon Turmeric powder
• 1 cup Coconut milk
• 3-4 tablespoons Oil
• 2 Bay leaves
• 4 large Onions sliced
• 3 large Tomatoes chopped
• 1 teaspoon Red chilli powder
• ¼ cup Yogurt
• 2 tablespoons Fresh coriander leaves chopped
• Masala -
• 10 Green chillies
• 2 inches Ginger chopped
• 8 Garlic cloves
• 2 inch cubes Cinnamon
• 3 Green cardamoms
• 6 Cloves

Method

1. To make the masala, grind together green chillies, ginger, garlic, cinnamon, cardamoms and cloves with a little water into a smooth paste.
2. Put chicken pieces in a bowl. Add masala, mint leaves and one-fourth teaspoon turmeric powder and mix well. Set aside for thirty minutes to marinate.
3. Mix coconut milk in two cups of water. Add the rice and set aside for thirty minutes.
4. Heat oil in a non-stick pan. Add bay leaves and onions, mix and sauté till onions turn light brown.
5. Add chicken along with the marinade, mix well and sauté for three to four minutes.
6. Add tomatoes, chilli powder and remaining turmeric powder, mix well and cook for four to five minutes.
7. Add yogurt and some water and mix well.
8. Strain rice from the coconut milk-water mixture, add the coconut milk mixture in the pan along with salt and mix well. Bring to a boil on high heat.
9. Add rice, stir and cook till half the liquid is absorbed by the rice. Reduce heat, cover and cook till both rice and chicken are cooked.
10. Garnish with coriander leaves and serve hot.