Country Chicken Biriyani:(Chettinad Style)
These days Biriyani has become 'Kudisai Thozhil' in Tamil Nadu. Anyone who has a 'Deksha'.....can start up a business. Biriyani eating population also has significantly raised. It was not the same scenario few years ago.....we used to wait for that authentic Biriyani(Ramzaan / Bakrid). Sometimes....during family get-to gathers and Birthday's Pappa used to bring specialist to make Nawabi Biriyani at home. It used to be really fun and memorable occasion. Now eating biriyani is like day to day activities.
When I visited Vellore(vacation).....my family friend invited me for Dhaawat. As her son was leaving for Ajmeer(its the occassion)! She prepared a huge pot of biriyani and sweets. Most of the friends were not so excited to have same Nawabhi Biriyani....since they had had enough already. When I told my brother that aunty has sent you some Biriyani...he wasnt excited either. He was teasing her in fact. "Better....see one day Farah's mommy is going to knock the door on Id(Ramadhan) and give us 'Vatha Kuzhambu and Sutta Appalam'. Since everyone has opted Biriyani....she would switch to this!" Ha ha ha....hilarious but makes sense!
I know its same old Biriyani....then please admit it....will you be skipping it this week? Ha ha....there you are! So for a variation try this chettinad Biriyani! No great difference...but they used country chicken here. Also used curry leaves for garnishing. Their marination is peculiar, they used coconut oil for marination. Although I don't know the significance.....I used it in the same way today.
For Meat Marination:
Country Chicken(Bone-in, Fat-on) 1/4 kilo
Turmeric Powder pinch
To be Grated for Masala:
Ginger-garlic paste 1 spoon(freshly prepared)
Green chili 2 minced
Scallion 1 grated
Country Tomato 1 grated
Mint 6-8 leaves bruised
Cilantro leaves bruised few
Lemon 1 fruit freshly squeezed
Chili Powder 1/4 spoon
Yogurts 1/4 cup.
Short Grained Rice 2 cups
Green chilies 6 slitted
Onions 2 sliced
Tomatoes 6 chopped
Chili powder (optional...its not used generally)
Mint 10 leaves
Cilantro few leaves
Ghee 1 cup.
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Marati Mokku 3
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped
Green chilies sliced 4-6
Curry leaves few
Coconut oil for frying.
In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.
Then add chilies, wait till it splutters and turns white.
Followed by onions...fry real good till golden. Maybe add salt o hasten your process.
Now tomatoes....cover and cook. When tomatoes turn pulpy, add chili powder.
Stir-in marinated meat + ground masala. Cover and cook till meat is tender. It takes really...........long time!
When the meat is tender and oil shows up on top, make sure there is no extra moisture. Then stir-in rice.
Let the rice get well fried for brief period. Then measure your water and add the same.
Cover and cook in a least possible heat. I always slow cook under sim, the no-1 knob here. Again it takes 1- 11/2 on stove top. Well one could set these in oven over 350 degrees for 3 whole hours. Choice is yours!
Finally garnish with fried curry leaves and chili.