Chettinad Chicken Biryani in Pressure Cooker​

by Nisha Jeelani

Chettinad Chicken Biryani in Pressure Cooker

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving Size : 5 people

Level Of Cooking : Moderate

Taste : Spicy

Author: Angela Steffi

For Biryani Masala

o Bay leaf

o mace

o 1 inch Cinnamon stick

o cardamom pods

o cloves

o 1 tsp Cumin seeds

o 1 tsp fennel seeds

o 1/2 tsp pepper corns

o 2 tsp coriander seeds

o star anise

For Chicken Biryani

o 2 Tbsp Ghee / Clarified Butter

o 2 Tbsp Oil

o 2 bay leaves , 3 green cardamom , 3 cloves

o 1(250 g)Onion

o 2 Tbsp Ginger Garlic paste

o 5green Chilies

o 1/2 tsp Turmeric powder

o 1-2 Tbsp Red Chili Powder

o 1(150g) Tomato

o 1/2 cup Yogurt / Curd

o Handfull coriander and Mint leaves

o 2 Pounds Chicken (with bone) cut into medium size pieces

o 3 cups Water

o 2 cups Basmati rice

o Salt to Taste


Step 1

To make biryani masala dry roast bay leaf, fennel seeds, coriander seeds, mace, star anise, cinnamon stick, pepper ,Green cardamom ,cloves, cumin seeds for 2 minutes in a medium heat and grind it to a fine powder (you can use this masala for any Chettinad recipes)

Step 2

Heat 2 tbsp of oil and 2 tbsp ghee / clarified butter (ghee adds extra aroma and richness to the biryani) then add the whole spices bay leaves , cardamom and cloves .Add thinly sliced onion (its very important to slice them thinly),then add required salt and sauté until the onions are golden brown.

Step 3

Once the onions are nice and brown add 3 green chilies , 2 tbsp of ginger garlic paste and cook until the raw smell is gone and then add the masalas turmeric powder ,freshly ground biryani masala(from step 1) and chili powder depending on your spice preference. Give it a quick mix (be carful do not burn the masalas)

Step 4

Add sliced tomatoes and cook until the tomatoes turns into a paste (we don't want tomato chunks in our biryani) after mixing add some mint and coriander leaves then add 1/2 cup of yogurt and mix everything well.(you can also use 1 tbsp lemon juice if you prefer)

Step 5

Add the chicken pieces (prefer the one with bones for biryani).Mix well and cook for sometime until the chicken is 50% done. Then add water (for 2 cups of Basmati rice add 3 cups of water) and mix well. Check for salt if required add extra salt.

Step 6

Now add the cleaned and soaked basmati rice(soaked for minimum 20-30 min) and mix well. drain the water from rice completely before adding. Mix well and cover and cook for 1 whistle on a medium heat and then turn off the heat and let it stand for 15 more minutes.

Step 7) open and mix gently to enjoy tasty home-made Chettinad style chicken biryani with some fresh Raita.

Note: Normally the ratio of rice: water is 1:2,Since we have soaked the Basmati rice and have added yogurt reduce the amount of water to 1:1.5(rice: water)


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