Indian
Indian - Biryani and Rice
Chettinad Chicken Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups seeraga samba or basmati rice
- • 500g chicken, cut into pieces
- • 1 cup yogurt
- • 2 tbsp Chettinad masala
- • 1 tsp fennel seeds
- • 1/2 cup shallots
- • 2 tbsp ghee
- • 1/2 cup fried onions
- • 1/2 cup mint leaves
Preparation Steps
1
Phase 1
Coat the chicken with yogurt, Chettinad masala, and salt, and rest 30 minutes.
2
Phase 2
Soak the rice for 30 minutes and parboil with the fennel seeds and whole spices until 70% done.
3
Phase 3
Fry the shallots in ghee until soft, add the marinated chicken, and cook until half done.
4
Phase 4
Layer the chicken, rice, and fried onions with mint in a heavy pot.
5
Phase 5
Seal the pot and cook on low heat for 25 minutes.
6
Phase 6
Rest 10 minutes, fluff gently, and serve with raita.