How to make Chicken Chettinaad Biryani - Chettinaad style chicken biryani – full of spice and flavour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Basmati rice (बासमती चावल)

Cuisine : Tamil Nadu

Course : Rice

Chicken Chettinaad Biryani Recipe Card

Chicken Chettinaad Biryani

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Chettinaad Biryani checkout White Chicken Biryani, One Pot Chicken and Lemon Rice. You can also find more Rice recipes like Clay Pot Rice, Thai Style Fried Rice, Cuppa Mince Biryani, Mixed Vegetable Tamarind Rice.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Chettinaad Biryani Recipe

  • Chicken on the bone cut into pieces 750 grams

  • Basmati rice soaked 1½ cups

  • Fresh mint leaves chopped 1 medium bunch

  • Turmeric powder ½ teaspoon

  • Coconut milk 1 cup

  • Oil 3-4 tablespoons

  • Bay leaves 2

  • Onions sliced 4 large

  • Tomatoes chopped 3 large

  • Red chilli powder 1 teaspoon

  • Yogurt ¼ cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Masala -

  • Green chillies 10

  • Ginger chopped 2 inches

  • Garlic cloves 8

  • Cinnamon 2 inch cubes

  • Green cardamoms 3

  • Cloves 6


Step 1

To make the masala, grind together green chillies, ginger, garlic, cinnamon, cardamoms and cloves with a little water into a smooth paste.

Step 2

Put chicken pieces in a bowl. Add masala, mint leaves and one-fourth teaspoon turmeric powder and mix well. Set aside for thirty minutes to marinate.

Step 3

Mix coconut milk in two cups of water. Add the rice and set aside for thirty minutes.

Step 4

Heat oil in a non-stick pan. Add bay leaves and onions, mix and sauté till onions turn light brown.

Step 5

Add chicken along with the marinade, mix well and sauté for three to four minutes.

Step 6

Add tomatoes, chilli powder and remaining turmeric powder, mix well and cook for four to five minutes.

Step 7

Add yogurt and some water and mix well.

Step 8

Strain rice from the coconut milk-water mixture, add the coconut milk mixture in the pan along with salt and mix well. Bring to a boil on high heat.

Step 9

Add rice, stir and cook till half the liquid is absorbed by the rice. Reduce heat, cover and cook till both rice and chicken are cooked.

Step 10

Garnish with coriander leaves and serve hot.