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Authentic Chettinad Biryani

Authentic Chettinad Biryani


  • 2.5 cups of India Khaas XXL supreme Basmati Rice

 For the marinade

  • 1 cup plain thick yogurt
  • 1 teaspoon salt
  • 4 tablespoons Chettinad chicken masala
  • 2 pounds boneless chicken thighs cut into 3-inch cubes

Gravy Ingredients

  • ¼ cup Oil
  • 1 stick Dal Chinni
  • 5-6 Laung
  • 1-2 Tej Pata
  • 3-4 whole kali mirch
  • 1 Chakraphool
  • 1 Moti Elaichi
  • 2 cups chopped onions
  • 4-5 garlic cloves minced
  • 1- inch piece ginger minced
  • 2 tablespoons ghee
  • 1 cup chopped tomatoes
  • salt as per taste
  • 2 teaspoons chili powder
  • ¼ cup coconut milk
  • 2 teaspoons garam masala powder
  • water
  • ½ cup fired onions or coriander as per choice


Let’s make the marinade:

  • Whisk all the ingredients listed in the marinade section except chicken.
  • Coat the chicken with the prepared marinade and refrigerate it for 30 minutes.


Let’s make  the gravy

  • Add oil, whole spices and when they start to sizzle (around 10-15 seconds) add onions. Fry the onions till they turn soft and translucent.
  • Add garlic and ginger and saute it with the onions for a minute or so. Add tomatoes, salt, and chili powder and continue frying them till they are soft and mushy, (approximately 10-12 minutes). 
  • Add chili powder, garam masala and coconut milk. Add salt to taste.  
  • Add marinated chicken and mix well.
  • Drain the water from the soaked rice and add the rice on top of the chicken and add just enough water to completely submerge the rice.
  •  Cook rice for 10-12 min on medium flame.
  • Open the lid and let the steam escape. Add a tablespoon of ghee and wait for 5 minutes before fluffing the rice and mixing in the ghee. 
  • Garnish with coriander leaves and gently mix before serving.