Chettinad Kozhi Biriyani [Chicken Biriyani]

Chicken Biriyani

Prep Time: 30 min
Cook Time: 45 min
Ready In: 1 hr 15 min

Ingredients:

• Green chili - 12-15
• Onion - 2
• Chicken - 450 g
• Ginger-garlic paste - 1 tbsp
• Nutmeg powder - 1 pinch
• Cinnamon powder - 1 pinch
• Fresh mint leaves  - handful
• Curd - 1 tbsp
• Turmeric - 1/4 tsp
• Dried bay leaves - 2
• Clove - 2-3
• Anise - 2
• Fennel seeds - 1 tsp
• Cinnamon stick - 2 small pieces
• Kapok buds (Marathi moggu) - 3
• Cashew -5-6
• Seeraga samba rice - 1 cup
• Everest Shahi Biriyani Masala - 2 tsp
• Water - 2 cups (or 1 cup water, 1 cup coconut milk)
• Ghee - 3 tbsp
• Butter - 1 tbsp

Directions:

1. Chop the onion in to large pieces as shown below. Make a paste out of 10 green chilis and 1 onion. Marinate the chicken with the green chili-onion paste, ginger-garlic paste, curd, mint leaves, turmeric powder, nutmeg powder, and cinnamon powder. Leave aside for 20-30 minutes.
2. Wash the rice and keep aside. Add butter to a skillet and heat. Add the marinated chicken and cook until the butter separates.
3. In a large pan with a lid, add the ghee and heat. Add the dried bay leaves, fennel seeds, cinnamon bark, anise, clove, kapok buds, and cashew. Add the remaining onion and green chilies and stir-fry for 1-2 minutes. Add the rice to the pan and mix. 
4. Add the Everest Shahi Biriyani Masala. Add the chicken mixture. Add 2 cups of water. Cover with a lid and let it cook on a low flame. 
5. Open and stir occasionally. Once the rice is cooked, the biriyani is ready!

Make a paste out of the green chili and onion. Marinate the chicken with the green chili-onion paste, ginger-garlic paste, curd, mint leaves, nutmeg powder and cinnamon powder. 

Dried bay leaves, fennel seeds, cinnamon bark, anise, clove, and kapok buds 

Add butter to a skillet and heat. Add the marinated chicken and cook until the butter separates. In a large pan with a lid, add the ghee and heat. Add the dried bay leaves, fennel seeds, cinnamon bark, anise, clove, kapok buds, and cashew. Add the remaining onion and green chilies and stir-fry for 1-2 minutes. Add the rice to the pan and mix. Add the Everest Shahi Biriyani Masala. Add the chicken mixture. Add 2 cups of water. Cover with a lid and let it cook on a low flame.

Open and stir occasionally.

Chicken biriyani is ready!

Serving Suggestions:

• Tastes good with Raita (mixture of curd and chopped onion).
• Can be served with boiled egg.