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Before you jump to Chicken Chettinad Biryani recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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One way to approach this to start seeing some results is to realize that you do not have to change everything at once or that you should completely get rid of certain foods from your diet. Even more crucial than completely altering your diet is just simply substituting healthy eating choices whenever possible. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you used to. As you continue your habit of eating healthier foods, you will discover that you will not wish to eat the old diet.
Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to chicken chettinad biryani recipe. You can have chicken chettinad biryani using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Chicken Chettinad Biryani:
- Provide 9 - 10 Chicken drumsticks
- Provide 3 Onions large : chopped
- Get 2 Tomatoes : medium diced
- Use 1 tbsp Ginger Paste :
- Use 1 tbsp Garlic Paste :
- Prepare 2 inchs Cinnamon stick : piece
- Get 3 Cloves :
- Get 3 pods Cardamom :
- Use 1/2 tsp Fennel seeds :
- Take 1/4 tsp Tumeric :
- Provide bunch Mint leaves : a good
- Get bunch Coriander lives : a good
- Get 4 Green chillies :
- Provide 2 tbsps Butter :
- Use 2 tbsps Oil :
- Take 2 cups Coconut Milk :
- Take 3 cups Rice :
- Prepare to taste Salt
- You need Chicken Masala Biryani
- Prepare eggs Boiled
Instructions to make Chicken Chettinad Biryani:
- Marinate the chicken pieces in the biryani masala, little of the ginger and garlic paste for an hour and season with salt. Wash the rice and let it soak for 30mins
- When you have all the ingredients together, melt the butter in a deep pot (that can eventually hold the rice and chicken pieces, so a good deep pot is helpful). You can also use a big cooker that will allow the rice and chicken to cook and not make it too stickey
- Blitz the green chillies, mint and coriander leaves with the ginger and garlic paste until smooth
- Add the oil, cinnamon stick, cloves, cardamom pods and onion and saute until the onions have softened and the flavours come through. Next add the mint & coriander mixture and the marinated chicken pieces and let it cook
- After letting it cook for a few minutes, add the tumeric powder and a bit more biryani masala if you like (not needed), the tomatoes, and about a cup of water and let the chicken cook. Season with salt if needed
- When the chicken is about 50% done, add the 3 cups of rice, 2 cups of the coconut milk, 2 cups of water - making it 2 cups of coconut milk and 3 cups of water = 5 cups of liquid for the 3 cups of rice
- Cover and cook on medium low until the rice is cooked. Once cooked fluff the rice with a serving spoon, tranfer it to a serving bowl and serve it hot with some raita. It's quite typical to have a hard boiled eggs hidden in an indian biryani, so I buried some in this biryani
Chicken Chettinad - one of the spiciest and most aromatic dish in South India with a distinctive culinary style with judicious blend of spices, a very unique quality of #chettinad cooking. Chicken biryani recipe is shared along with step by step details and a video procedure. This is a special eid recipe made for all those celebrating eid. From Tamilnadu in South India, Chettinad chicken curry is quite fiery. There's no reason why you can't reduce the chilies to suit your own palate though.
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