Chettinad Chicken Biriyani

       Hai friends i'm back and back with my Favorite dish ....Biriyani...this time chettinad style....Biriyani is one such dish i'll never get tired of eating.we will have biriyani in our menu atleast once a week...so while i was browsing for a new biriyiani recipe,i came across Solai's True Chettinad Kitchen and  Found so many nice traditional chettinad dishes and tried out this biriyani that day itself...this biriyani was so flavourfull. we all loved it and will definetely try again...so for all biriyani freaks, like me out there try this and let me know...

Ingrediants Required:-

• Basmati Rice - 2 cups
• Chicken - 1/2 kg (i used 5 drumsticks)
• Onion -2
• Tomato -2
• Coconut Milk -1 cup
• Birinji leaf /biriyani leaf - 2 small pieces
• Cinnamon-2
• Cloves -3
• Star Anise -2
• Curry leaves - a spring
• Mint Leaves - 2 tbsp
• Fennel seeds - 1 tsp
• Corinader leaves - a small bunch

For the Masala:-

• Ginger - 1inch piece
• Garlic -10 pods
• Fennel seeds - 1 tsp
• G.chillies -4 
• R.chillies -1
• Cinnamon -2 or3 small pieces
• Mint -handfull
• Cloves -3

For Marination:-

• Curd - 1 tbsp
• Chilli powder - 1 tbsp
• Coriander Powder - 1.5 tbsp
• Turmeric Powder - 1 tsp
• Ground masala - half the portion

Method:-

1. Grind all the ingrediants given for masala to  a smooth paste ... ( i forgot to keep mint in the pic above) and instead of ginger i used some ginger paste...
2. Now marinate chicken with half the masala paste ,chilli powder, coriander powder, turmeric powder,curd...marinate for 1/2 hr.

1. In the pressure cooker heat oil and few tbsps of ghee and season it with biriyani leaf ,cinnamon, cloves, star anse,curry leaf, fennel seeds..Saute for few mins..
2. Add in juliened onions and mint leaves...saute till onion become translucent
3. Now Add the tomatoes and other half of the masala paste.saute for few more mins..

1. Add in the marinated Chicken pieces . saute till chicken is half cooked .don't add water...as i used drum stick i pressure cooked for 2 whistles..but for regular chicken pieces this won't be necessary..
2. Add in the coconut milk and 3 cups of water,salt.
3. Add coriander leaves and let it boil...
4. Once it boils .put the lid on and cook till 2whistles on high flame and let the pressure completely release all by itself...
5. Immediantely transfer to a wide tray so that the rice won't be over cooked...
6. Serve with raita and enjoy :)

Green Chicken Pulav

Ingrediants:-

• Chicken -1/2 kg ( i used drumsticks)
• Basmati Rice - 2cups
• Bay leaf -2
• Biriyani leaf -1
• Onion -1 (medium size)
• Green Chillies -6 to 8
• GingerGarlic Paste -2tsp
• Garam Masala -1 tsp
• Turmeric power- 1 tsp
• Coconut milk - 2 cups
• Mint - 2 or 3 stems
• Coriander -1/2 cup
• Ghee
• Oil

Method:-

1. Soak basmathi rice in water for 15 mins and drain it and keep it aside.
2. Pressure cook the chicken pieces with little salt and turmeric powder..i did this because i used drumsticks and it takes little more time to cook, but if using white meat chicken we can avoid this step..
3. Once chicken is cooked remove the chicken and the stock seperately...
4. Grind mint ,coriander leaves and green chillies to a fine paste...keep aside..
5. In another pressure cooker add oil and ghee add the bayleaf and biryani leaf.
6. Add sliced onion and saute till onion becomes transparent.
7. Add ginger garlic paste and saute till raw smell goes.
8. Add the mint ,coriander ,chillie paste and saute again till raw smell goes..
9. Add the chicken pieces and saute.
10. Now add 2 cups coconut milk and 2 cup chicken stock (if u don't have enough stock add water)
11. let it come to a boil.then add basmati rice..
12. Cook till 2 whistles on high flame and switch off the stove...wait till the pressure release...and serve with raita...

Shredded Chicken Stir Fry ( Kotthu Kozhi)

Ingrediants:-

• Chicken - 5 drumsticks ( can use any chicken piece with bone)
• Onion - 1 medium size
• Tomato -1 small size
• G.chillies -1
• Ginger garlic -1 tsp 
• Chilli powder -1 tsp
• Coriander powder -1 tsp
• Cumin powder- 1/4 tsp
• Turmeric powder - 1 tsp
• Pepper -1 tsp
• Garam masala-1/2 tsp
• Curry leaves - a spring
• Coriander leaves -2 tbsp
• Salt
• Oil

Method:-

1. Pressure cook the chicken pieces adding little turmeric and salt till 3 whistles or ntill done..debone them and keep the flesh aside.
2. In a pan heat oil and add Onion,Curry leaves,G.chillies saute till transparent.
3. Now add ginger garlic paste and saute till raw smell goes.
4. Now add the tomatoes ,salt and fry till tomatoes is cooked fully.
5. Add Chilli powder + Coriander powder + Cumin powder + Turmeric powder and saute for few mins .
6. Now add the deboned chicken pieces and mix well so that the masala is coated evenly.
7. Now cook covered for few mins and cook uncovered till excess water evaporates 
8. Atlast add Pepper powder + Garam masala powder and saute again for few mins untill the color changes to deep brown .
9. Garnish with coriander leaves .

This can be served with dosa ,chappathi ,rice etc...

Chettinad Chicken Curry

Ingrediants:-

• Chicken - 1kg
• Shallots - 1 cup or more
• Tomato -1
• Turmeric powder -1/2 tsp
• Curry leaves - a spring
• Coriander Leaves 
• Oil

To Dry Roast and Grind:-

• Cinnamon - 1inch stick
• Cardamom -2
• Dry redchillies -8
• Coriander Seeds - 1.5  tsp
• Fennel seeds - 3/4 tsp
• Cumin Seeds - 1/2 tsp
• Peppercorns - 1/2 tsp

Make a Paste with:-

• Green chillies -2
• Garlic pods- 8
• Ginger -1 inch
• Poppy seeds - 1tsp (pre soak for 10 mins)

Method:-

1. Cut and clen chicken
2. Dry roast the ingrediants given till the spices give out a nice aroma and grind it to a fine powder..keep it aside
3. Make a paste with g.chillies ,gin garlic ,poppy seeds .make a fine paste of it too and keep aside
4. In a pan add oil and let it become hot .now add the shallots and curry leaves and saute till transparant.
5. Add the paste made in step 3 and saute till u get a nice aroma. 
6. Add chicken and saute for atleast few mins uncovered.the chicken will turn white
7. Add salt ,turmeric powder,ground masala powder ,tomatoes and saute again uncovered for few mins.
8. Pressure cook it till the chicken is done .which will be one or two whistles.
9. Garnish with coriander leaves...

      This gravy will have a very nice aroma from the roasted spices and have a very distinct taste from the regular chicken gravies.but it's important to use shallots to enhance flavor ,but if don't have it u can always substitute with onions..

Chicken Masala

Ingrediants:-

• Chicken - 1 kg
• Onion -1 big
• Tomato -1 
• Cloves-2
• Cinnamon stick-1 inch
• Cardamom -2
• Star Anise -1 
• Fennel seeds - 1/2tsp
• Ginger garlic paste -  2 tsp
• Green chilli -1 
• Chillli powder -1 tsp
• Coriander Powder - 1 tsp
• Turmeric powder -1/4 tsp
• Cumin powder -1/4 tsp
• Black pepper - 1/4 tsp (fresh coarsely ground)
• Mint - 1 tsp (chopped)
• Corianders leaves - 4tbsp.
• Salt
• Oil

Method:-

1. In a pan add oil and add fenugreek seeds and all the whole garam masalas,fry well.
2. Add onion, g.chilli and fry till translucent..Add gingergarlic paste and saute till raw smell goes.
3. Add Tomatoes and saute few mins and cook covered till tomato is cooked well,and mashed up .
4. Add mint leaves,chilli powder, coriander powder, turmeric powder ,pepper powder,cumin powder ,saltand saute for few more mins .
5. Add chicken and saute for few mins . 
6. cook covered in medium flame till chicken is fully cooked .no need to add water.it will take atleast 30 mins..or u can use pressure cooker and cook for 2 or 3 whistles in high flame...
7. Once chicken is cooked ,cook uncovered till all the water evaporates..or untill the gravy reaches the desired consistency...
8. Serve with pulav, biriyani , chappathi, roti , dosa ,idli and the list goes on....enjoy :)

Chicken Pulav

Ingrediants:-

• Chicken -1 kg
• Basmati Rice - 2 cups 
• Onion -3 nos/..
• Tomato -2 big
• G.chillies - 10 (adjust according to your taste)
• mint leaves -3 tbsp
• Bay leaf  - 3 
• Cloves -3
• Cardamom -2
• Cinnamon -2
• Fennel seeds -1/4 tsp
• Ginger Garlic paste-2 tsp 
• Coriander leaves - 6tbsp (small bunch)
• Coconut milk-1/2 cup
• Pepper powder -1/3 tsp
• Cashew -10
• Saffron - a pinch..
• Oil - 3 tbsp
• Ghee -1 tbsp
• water- 2.5cups
• Salt

Method:-

1. Wash and Soak basmati rice in water for 30 mins.Drain and keep it aside.
2. In a pressure cooker add oil and ghee ,once it is hot add the fenugreek seeds, cloves, cinnamon, staranise, bayleaf, cardamom.and fry well.
3. Add onion ,green chillies and saute till onion becomes soft and translucent.
4. Add Ginger garlic paste and saute till raw smell goes.
5. Add tomato and cook for few mins till tomato is all mashed up.
6. Add the chicken and saute again for few mins .add  water and coconut milk and let it come to a boil.
7. Add basmati rice to boiling water and salt and pepper powder. 
8. Pressure cook it till 2 whistles on high flame ,simmer and cook for another 5 mins.
9. Wait till the pressure is completely released.
10. Fry cashews in ghee and garnish the rice..
11. Soak Saffron in warm water for 10 mins.sprinkle this water over the pulav..
12. Serve with chicken gravy and raita.

Chicken Curry

Ingrediants:-
Chicken - 5 drumsticks (cut each into 2 pieces)
Bayleaf,cloves,cardamom - 2 0r 3
Cinnamon-1 inch stick
Onion -1 chopped
Tomato -1 chopped
GingerGarlic paste - 2 0r 3 tsp
G.chillies - 1 0r 2
Chillipowder-3/4 tsp
Coriander powder-1tsp
Cumin powder - 1tsp
Turmeric -1/4 tsp
Freshly grounded pepper - 1/2 tsp
Coconut-1/2 cup
Poppy seeds-3tsp
Coriander leaves-3 springs
Oil
Salt

Method:-

 * Clean and cut chicken pieces.
 * In a pan dry roast poppy seeds for a min or two.then add coconut and fry for another 2 mins. At this stage add chilli,cumin,coriander and turmeric powder and fry for one more min. grind this mixture to a fine paste.

 *In a pressure cooker add oil and fry bayleaf,cloves,cardamom,cinnamon,then add onion and fry till translucent and gingergarlic paste and fry till raw smell goes.Add the tomato and pressure cook it in medium flame till 1 whistle(don't hav to add water).Add the chicken pieces and salt to this onion tomato gravy and pressure cook again for 2 whistles or untill the chicken is fully cooked.

*Once the chicken is cooked add the coconut paste and little water and let it boil and simmer till gravy reaches the desired consistency,add coriander leaves and fresly ground pepper powder before switching of the stove.

*Serve with any type of rice or rotis,naan etc...

Chicken Biriyani

Ingrediants:-

Chicken -1 kg

Basmati Rice - 2 cups 

Onion -3 nos/..

Tomato -2 big

G.chillies - 10 (adjust according to your taste)
Coriander powder -1 tbsp

mint leaves -3 tbsp

Bay leaf  - 3 

Cloves -3

Cardamom -2

Cinnamon -2

Fennel seeds -1/4 tsp

Ginger Garlic paste-2 tsp 

Coriander leaves - 6tbsp (small bunch)

Turmeric powder -1/4 tsp

Curd -3 tsp

Oil - 3 tbsp

Salt

Method:-

Marinate the chicken pieces with curd,salt ,turmeric for 15 mins .
Soak Basmati Rice for 1/2 hr .Strain and keep aside.
In  a pressure cooker add oil and bayleaf , cardamom , cloves, cinnamon,fennel seeds. Then add Onion and fry till it becomes translucent and Green chillies and fry well add ginger garlic paste and fry till raw smell goes.and added 1 tbsp mint and 3 tbsp coriander leaves and coriander powder and saute , add the tomatoes and saute again till the tomato is cooked completely and  mixed well in the masala .now add the marinated chicken and fry till the chicken turns color or till excess water from chicken evaporates .add water  (1 cup rice = 1.5 cup water) and adjust salt add remaining mint and coriander leaves close with a lid till water boils .once water boils add the rice which is pre soaked and drained and mix slightly to coat the rice with the masala..Close the cooker and let it cook till 2 whistles in high flame and simmer it for another 5 mins. And Switch off and wait till the pressure releases ......Tasty chicken biriyani is ready....goes well with raita and chicken fry.enjoy:-)
 This recipe and the chicken fry was influenced from my friend priya raj of ensamaiyal  http://ennsamaiyal.blogspot.com/search/label/Biryani%27s
Thanks Priya .....

Sweet Corn Chicken Soup

Ingrediants:-

Corn-1

Chicken- 1 cup (boneless)

Corn flour-5 tsp

Salt

White Pepper Powder-1tsp

Method:-

Boil half the corn with salt ,and other half corn without salt .now grind the boiled corn without salt into a fine paste.

Cook the boneless chicken with little salt and cut it into bite size pieces.

Now add the boiled corn and chicken together.and add the chicken broth,salt,pepper to it and bring it to a boil.

Atlast add the corn paste and stir well.

Dissolve the cornflour in 1/4 cup water.add this corn flour to the soup and bring it to a boil.the soup will thicken. and u can add water to attain your desired consistency...

you can serve this soup with chilli sauce ,chilli vinegar....