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Chettinad Chicken Biryani in Pressure Cooker

Written By Angela Steffi on Wednesday, August 17, 2016 | 5:36:00 PM

Chettinad Chicken Biryani in Pressure Cooker is an easy and simple biryani for beginners. It features tasty flavorful rice with perfectly cooked chicken pieces. The biryani masala used in this recipe is the Chettinad Masala from the Chettinad Cuisine which adds an unique flavor to the biryani. I fell in love with the taste of Dindugal Thalappakatti biryani and I wanted to recreate the same taste in an simpler recipe. This recipe is very forgiving and the taste and flavor of the biriyani can be monitored all along the cooking process. Since the chicken pieces and rice are going to cooked in the same vessel this is a typical One-pot-Biryani recipe. This easy and simple biryani is made by first grinding the Chettinad Masala and sauteing the onions and tomatoes with this freshly ground masala and then chicken pieces are cooked and cooked until they are halfway done and then pre-soaked rice is added and cooked in the pressure cooker for one whistle.

Chettinad-Chicken-Biryani-in-Pressure-Cooker


Serving Size           : 5 people

Preparation Time  : 20 minutes

Cooking Time        : 30 minutes
Difficulty: Spice Level:
Quantity INGREDIENTS

For Biryani Masala
1 Bay leaf
mace
1 inch Cinnamon stick
cardamom pods
4 cloves
1 tsp Cumin seeds
1 tsp fennel seeds
1/2 tsp pepper corns
2 tsp coriander seeds
star anise

For Chicken Biryani
2 Tbsp Ghee / Clarified Butter
2 Tbsp Oil

2 bay leaves , 3 green cardamom , 3 cloves
1(250 g) Onion 
2 Tbsp Ginger Garlic paste
5green Chilies
1/2 tsp Turmeric powder
1-2 Tbsp Red Chili Powder
1(150g) Tomato
1/2 cup Yogurt / Curd
Handfull coriander and Mint leaves
500g Chicken (with bone) cut into medium size pieces
2 cups Basmati rice
3 cups Water

Salt to Taste


Cooking Method


Step 1) To make biryani masala dry roast bay leaf, fennel seeds, coriander seeds, mace, star anise, cinnamon stick, pepper  ,Green cardamom ,cloves, cumin seeds for 2 minutes in a medium heat and grind it to a fine powder (you can use this masala for any chettinad recipes)

Chicken-Biryani-MasalaChettinad-masala

Step 2) To start heat 2 tbsp of oil and 2 tbsp ghee / clarified butter (ghee adds extra aroma and richness to the biryani) then add the whole spices bay leaves , cardamom and cloves .
Add  thinly sliced onion (its very important to slice them thinly),then add required salt and saute until the onions are golden brown.

Oil-Ghee-whole-spicessaute-onions-for-Chettinad-Chicken-Biryani

Step 3) Once the onions are nice and brown add 3 green chilies , 2 tbsp of ginger garlic paste and cook until the raw smell is gone and then add the masalas turmeric powder ,freshly ground biryani masala(from step 1) and chili powder depending on your spice preference.Give it a quick mix (be carful do not burn the masalas)

Green-Chilies-Ginger-Garlic-PasteMasalas-one-pot-chicken-biryani

Step 4) Add sliced tomatoes and cook until the tomatoes turns into a paste (we don't want tomato chunks in our biryani) after mixing add some mint and coriander leaves then add 1/2 cup of yogurt and mix everything well.(you can also use 1 tbsp lemon juice if you prefer)

Tomatoescurd-for-chicken-biryani

Step 5) Add the chicken pieces (prefer the one with bones for biryani).Mix well and cook for sometime until the chicken pieces are 50% done. 
Then add water (for 2 cups of Basmati rice add 3 cups of water) and mix well.Check for salt if required add extra salt.

Chicken-biryani-chettinad-styleCooking

Step 6) Now add the cleaned and soaked basmati rice(soaked for minimum 20-30 min) and mix well. drain the water from rice completely before adding.mix well and cover and cook for 1 whistle on a medium heat and then turn off the heat and let it stand for 15 more minutes.

water-ratio-for-chicken-biryani

Step 7) open and mix gently to enjoy tasty home-made chettinad style chicken biryani with some fresh Raitha.

1-whistleDelicious-Chicken-Biryani

Normally the ratio of rice:water is 1:2,Since we have soaked the Basmati rice and have added yogurt reduce the amount of water to 1:1.5(rice:water)
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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

9 comments :

  1. Hello!
    I tried this recipe today and it came out rather well. Thank you :)

    ReplyDelete
    Replies
    1. Thank you for your feedback. I am happy that you liked the recipe. Please do try more recipes from our website.

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    2. Definitely. Will update you as and when I try. Thanks again!
      Pri

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  2. I shall try this out tomorrow Angela.

    ReplyDelete
    Replies
    1. All the best, Please share your feedback after trying the recipe. Happy Cooking !!!

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  3. First time biryani cooked...Came out good.

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    Replies
    1. Thank you so much for your feedback, I am glad that you liked :)

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  4. Today I cooked in my room, very nice thank u

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  5. Today I cooked in my room, very nice thank u

    ReplyDelete