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Awadhi Chettinad Chicken Biryani

 

The subtle art of slow cooking from Uttar Pradesh meets the fiery passion of Tamil Nadu's spices, creating a symphony of textures and tastes in one harmonious dish.


Ingredients

- 150 grams Chicken Thighs (boneless, skinless)

- 100 grams Basmati Rice

- 50 grams Onion, finely sliced

- 10 grams Ginger-Garlic Paste

- 5 grams Chettinad Masala (homemade or store-bought)

- 3 grams Whole Spices (cinnamon, cardamom, cloves)

- 30 ml Yogurt

- 20 ml Ghee

- 100 ml Water

- Salt, to taste


Recipe

1. Marinate chicken with Chettinad masala, yogurt, ginger-garlic paste, and salt for at least 30 minutes.

2. Wash and soak basmati rice for 20 minutes; drain thoroughly.

3. In a heavy-bottomed pan, heat ghee and add whole spices. Sauté until fragrant.

4. Add sliced onions and cook until golden brown and caramelized.

5. Add the marinated chicken and sear until browned on all sides.

6. Stir in soaked rice gently, ensuring it's coated with the chicken and spices.

7. Add water, bring to a boil, then reduce heat to low.

8. Cover tightly and cook for 15-20 minutes, or until rice is cooked and water is absorbed (Dum style).

9. Let it rest, covered, for 10 minutes off the heat before fluffing with a fork.

10. Serve hot, garnished with fresh coriander if desired.


Pro tips

For authentic Chettinad flavor, lightly toast and grind your own spices for the masala.

Ensure the pan is tightly sealed during 'dum' cooking to retain all the aromatic steam.

Don't stir the biryani too much after adding rice to prevent breakage of grains.


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