Chicken Biryani - Tamil Nadu Style

Chicken Biryani - a dish that is so "supreme" that it has so many forms and versions - not just within India but across Asia - if not the world. I understand that there are about 15 different Biryani types available in India. Given it's Persian origin, it is also called by many other names in the middle east. One that I have enjoyed myself is a Kabsa. As with all the different varieties not all may be enjoyed by all. I remember during one of my visits in Muscat where a biryani meant a cup of flavoured rice and a deep fried chicken leg on the side. Now that was simple!! I still remember the very first Biryani attempt made about 13 years ago in Portland. Since then there has been many stories around it. One including one of our neighbours coming in to rescue while attempting Hyderabadi Dum Biryani. So here's my first version that is most familiar to me - Tamil Nadu style. Before I go too far - this was prepared by Uma including the photo credits. 

What goes in

1. Onion
2. Cardamom
3. Ginger
4. Garlic
5. Cinnamon
6. Clove
7. Bay Leaves
8. Aniseed
9. Green Chillies
10. Fennel Seeds
11. Tomato
12. Vegetable Oil
13. Ghee /Butter
14. Mint
15. Coriander Leaves
16. Biryani Masala (optional)
17. Chicken
18. Basmati Rice (Washed)
19. Turmeric Powder

The Method

1. Blend, onion, garlic, ginger, cinnamon and clove to a paste.
2. In a pressure pan / cooker melt ghee/butter and oil. When hot, sautee bay leaves, aniseed, green chillies and fennel seeds for few minutes.
3. Add mint and coriander and sautee for few minutes.
4. Add the blended mix from step 1 and sautee until oil separates.
5. Add tomato and sautee for few minutes.
6. Add chicken with a pinch of turmeric powder, Biryani masala, salt and sautee until chicken is half cooked.
7. Add basmati rice, mix well and pour water (1.5 cup water : 1 cup of rice).
8. Pressure cook for 2 whistles.

Chicken Biryani Ready!!

Happy Cooking!!

C