Chettinad Chicken Biryani / Seeraga Samba Chicken Biryani / Chettinad Style Chicken Biryani

When My BIL visited us on this May, he brought me a Cook Book, Veetu Samayal by Chef Damu which he bought long back in Chennai Book Fair.  It is My very first cook book that too one of my favorite Chef, Damu's. I have tried so many recipes of him which I watched in his TV shows and this is the first time I cooked a recipe from his book. This Cookbook contains more than 150+ recipes from simple daily cooking recipes to biryani/pulao and also some popular North Indian recipes. Very simple book without pictures with easy instructions. Its a vegetarian book, and I tried the Chettinad Saiva biryani recipe with chicken and it turned out so flavorful, spicy and delicious. Also i used Seeraga Samba rice which i bought from Patel Brothers in Devon Avenue last month. Its been more than 6 years i tasted Seera Samba Biryani and finally happy to see the 2 kg rice bag in Patel Brothers. Without a second thought, bought the packet and tried this Chicken Biryani, Kuska/Plain Biryani, Ambur Biryani recipes. I prepared this biryani in a hurry with guests at home, so did not take step wise pictures will update it later. Don't scared about the long list, its all spices only, the method is simple with great authentic taste and flavor. Now off to the recipe...

Preparation Time : 15 Minutes | Cooking Time : 25 minutes
Cuisine : Indian | Category : Main course |Serves : 4

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Ingredients

For Marination (this step is optional but i recommend)

1. Chicken with bones    1/2 kg
2. Yogurt/Curd    1/4 cup
3. Chilli Powder   1/2 tsp
4. Chicken Masala Powder   1/2 tsp
5. Salt    1/4 tsp

To Wet Grind

1. Ginger    1" big piece
2. Garlic    8 fat cloves
3. Cinnamon    2" pieces
4. Clove   6 no.
5. Fennel Seeds   1/2 tsp
6. Green Chilli    3 no.
7. Mint    1/4 cup(loosely packed)
8. Cilantro    2 tbsp
9. whole Cashew Nuts    5 no.

For Biryani

1. Seeraga Samba Rice     2 cups
2. Coconut Milk   1 cup
3. Pearl Onion / Sambar Onion    10 no.(peeled & sliced)
4. Tomato    2 medium (chopped)
5. Chilli Powder   1/2 tsp(adjust to desired spice level)
6. Coriander Powder   1/2 tsp
7. Turmeric Powder   1/4 tsp
8. Salt   to taste
9. Oil & Ghee     2 tbsp each
10. Bay Leaf   2 no.
11. Star anise   1 no.
12. Maratti Mokku   2 no.
13. Whole Cardamom    4 no.

Method

• First clean chicken pieces and then take it in a bowl, and add all other ingredients for Marination, mix well and keep aside.
• Wash rice and soak it in enough water and keep aside.
• Grind all the "wet Ingredients" to a smooth paste with little water and keep ready.
• Now Heat oil & ghee in a pressure cooker or quart pan, when it is hot add bay leaf, cardamom, maratti mokku, star anise and fry well.
• Then add sliced pearl onions and saute for 1-2 minutes.
• After that add ground paste and saute until the raw smell leaves in medium heat.
• Then add chopped tomato and saute for a minute and add the marinated chicken, chilli powder, coriander powder, turmeric powder and saute for 5-6 minutes.
• And then add 1 cup coconut milk and 3 cups water, enough salt, handful of chopped mint and cilantro, stir well and bring it to boil.
• Once it starts boiling add the soaked and drained rice and cook in medium high heat.
• When the rice starts boiling with chicken gravy, turn the heat to low-medium and close the pan or cooker with lid and cook for 1 whistle and wait till the pressure cools down.
• If cooking in open pot, cook till rice is done. Once done fluff the rice with slotted spatula or fork.
• That's it..Spicy and Flavorful Chettinad Chicken Biryani ready. Serve Hot with Raita and omelette.

Notes:
Try to use Seeraga Samba rice if not available then use Basmati rice. With Basmati rice the taste and flavor may vary but still it will taste good.
Also use pearl onion/sambar onions for the authentic taste.
I used 1/2 cup shredded coconut to make coconut milk.
For even more rich taste you can use about 2 cups coconut milk and 2 cups water to cook 2 cups of rice.
I use 4 cups of water/liquid to cook 2 cups of water and i soak the rice for minimum 20 minutes.
I bought Seeraga Saala Rice in Patel Brothers, Devon Ave, Chicago.