Authentic Chettinad Biryani

INGREDIENTS

• 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

Recipe 

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.