Chettinad Chicken Biryani | Instant Pot Chettinad Biryani

Like always, I was lying down on the couch and scrolling down to so many delicious food posts on a facebook group when I just STOPPED to check a picture. The picture was so inviting and tempting that I couldn’t control myself from opening the link. Well, let me tell you first, the post was about Biryani! Period. There is no reason not to love Biryani. ❤ Do check out my other Biryani recipes and try them. 😉
Biryani Recipes- Clay Pot Chicken Dum Biryani, Mutton Dum Biryani, LucknowiAwadhi Chicken Biryani, Chicken Tikka Biryani, Hariyali Murgh Biryani, Beary (Mangalorean Muslim) Chicken Biryani, Instant Pot Chicken Biryani, Instant Pot Coconut Milk Chicken Biryani

As I was telling you that a picture caught my eyes. I saved it to try on this weekend only. My today’s post is inspired by Anushree’s Chettinad biryani post. Thank you so much for the delicious recipe Anushree. I tried it with few variations and made the Chettinad Biryani Masala at home. The Biryani was so aromatic and finger-licking good! ❤

Chettinad is one of the spiciest and aromatic masala you will ever find. Just in case if you do not have readymade Chettinad Masala then make your own fresh Chettinad Masala at home and adjust the heat and spices to your suit your palate. It won’t take much of your time and the Biryani will be so aromatic and flavorful that you won’t be able to resist your temptation like me. 😀 Do give this recipe a try this weekend and if you are planning to use an Instant Pot, then your work is already easy.
This  Chettinad Biryani is very aromatic because of the freshly roasted masala, and it is a spicy one so pair it up with Cucumber Raita, Boondi Raita, or any other Raita of your choice and enjoy the spicy Chettinad Biryani.

Serves 4
Ingredients:
For Chettinad Masala

• 3 Tbsp desiccated coconut
• ¼ Cup curry leaves
• 5 Whole dry red chilies
• 1 Cinnamon stick
• 1 Tbsp coriander seeds
• 1 Tsp cumin seeds
• 1 Tsp fennel seeds
• ½ Tsp Black peppercorns
• 3 Green cardamoms
• 2 Cloves
• 1 Star anise

For Chicken Marination

• 6 Chicken drumsticks
• 1/3 Cup thick curd
• Chettinad masala
• 1 Tbsp ginger-garlic paste
• 1 Tbsp lemon juice
• ½ Tsp turmeric powder
• 1 Tsp Kashmiri red chili powder
• 1 Tsp Biryani masala or garam masala
• Salt as required

For Biryani

• 2 Cups rice, soaked for 30mins
• 1 Cup onion, finely sliced lengthwise
• 1 Small tomato, chopped
• 1 Bay leaf
• 1 Green cardamom
• 1 Tsp cumin seeds
• 1 Tbsp coriander leaves + 1tbsp coriander leaves for garnishing
• Required salt
• Warm water, as required
• 2 Tbsp ghee
• 3-4 Tbsp cooking oil

Learn Step By Step Recipe With Pictures For Chettinad Chicken Biryani | Instant Pot Chettinad Biryani
Recipe:
Step 1- Dry roast the whole spices mentioned under Chettinad masala and desiccated coconut on low flame until aromatic and crisp. Let them cool down completely and transfer them to a grinder jar. Add 3-4tbsp of water and grind to a fine paste

Step 2- In a mixing bowl, take thick curd, Chettinad masala, ginger-garlic paste, lemon juice, turmeric powder, Kashmiri red chili powder, Biryani masala/ garam masala, and required salt, mix well. Add the chicken drumsticks and marinade. Keep aside until required

Step 3- Turn the IP to saute mode (normal). Heat oil and fry the onion until golden brown. Add bay leaf, green cardamom, cumin seeds, and saute for a minute. Add the chopped tomato and sprinkle some salt to cook tomato faster

Step 4- When the tomato turns mushy add the marinated chicken, 2tbsp ghee and cook for 4mins without covering the lid. Deglaze the IP with a spatula to avoid burn. The chicken will start releasing water

Step 5- Sprinkle coriander leaves, spread soaked rice over the chicken and add warm water just to cover up the rice. DO NOT add more or less water than required. The quantity of water depends upon the quality of rice. And, the chicken too leaves the water,  adjust accordingly.
Turn the IP to rice mode (12 mins) and close the lid with the valve on the seal side. Let the pressure release naturally and open the lid. Let the steam goes away and gently fluff the biryani. Serve warm with raita and onions. Enjoy 🙂

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