CHETTINADU CHICKEN BRIYANI:

Ingredients:
Briyani rice‐ ½ kilo
Enough ghee and oil
Cloves‐2
Cinnamon pieces‐2
Kalpasi‐1 piece
Crushed bay leaves‐ 1 tsp
Curry leaves‐2 spring
Onion [finely chopped]‐1 cup
Mint leaves‐ a handful
Garlic paste‐1sp
Ginger paste‐1sp
Tomatoes‐[finely crushed]‐1 cup
Turmeric powder‐1tsp
Green chillies‐5
Chicken pieces‐ ½ kilo
Coriander powder‐2 tsp
Chilli powder‐ 1 tsp
Curd‐ ½ cup
Coriander leaves‐ ¼ cup
Ghee‐1tbsp
Salt totaste
Method:
Soak the rice in water for half an hour.
Heat a vessel suitable for Briyani and pour enough ghee and oil.
Add the cloves, cinnamon pieces, kalpaks, bay leaves and the curry leaves
and fry well.
Add the mint leaves and the chopped onions fry well for a few minutes.
Add the ginger paste, garlic paste and the chopped tomato pieces and
cook well until the tomatoes are mashed well and the ghee floats on the
top.
Add the green chillies and the chicken pieces, the coriander powder,chilli
powder, 1 tbsp of ghee, chopped coriander leaves and the curd and fry
for a few minutes.
Add enough salt and 3 cups of water.
Add the rice and cook in the medium fire until the rice is ¾th cooked and
almost all the water in the briyani is absorbed.
Then cook the briyani in ‘dhum’.