Name: Chettinad Kozhi Biryani
Prep time: 8 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 tablespoon grated garlic; ¾ cup thick plain yogurt; 1 or 2 bay leaves; 2 tablespoon canola oil or ghee; 1½ cups white basmati rice; 1½ teaspoons fennel seeds; 3 or 4 whole cloves; 2 star anise; ⅓ cup finely chopped cilantro; 2 medium tomatoes, pureed; 1 large onion, thinly sliced; 1 tablespoon grated fresh ginger; ¾ cup coconut milk; 1 teaspoon salt; 1 cinnamon stick (about 2 inches); 4 to 6 green cardamom pods; 1 teaspoon cayenne pepper powder; 6 to 8 whole cloves; 1½ pounds skinless chicken pieces, on the bone; 1 large (2 inch) cinnamon stick; ¼ teaspoon ground turmeric; ⅓ cup whole fresh mint leaves

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

The Chettinad community of Tamil Nadu in Southern India showcases exceptional meat-and-fish-based cuisine. This nicely compliments the unique vegetarian dishes that are found throughout the rest of the state. This biryani is traditionally made with a rice variety called Seeraga Samba, but basmati rice works as a good substitute. I personally love the nuanced delicate spicing of this recipe, which is simpler than North Indian biryani variations. Traditionally, this is garnished with whole or