Chettinad Chicken Biryani, Onion Raita and Brinjal Gravy

Instructions

1. 1

   Prepare Rice and Chettinad Masala

   • Wash the seeraga samba rice in a few changes of water until the water runs clear. Soak it in fresh water for 30 minutes. After soaking, drain completely and set aside.
   • In a dry pan over low-medium heat, roast all ingredients for the Chettinad masala (coriander seeds to dried red chilies) for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
   • Let the roasted spices cool completely. Transfer to a spice grinder or blender jar and grind to a fine powder. This is your fresh Chettinad masala.
2. 2

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, 1 tsp of salt (for marinade), lemon juice, and 2 tablespoons of the freshly ground Chettinad masala.
   • Mix thoroughly to ensure each piece of chicken is well-coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor penetration.
3. 3

   Cook the Chicken Gravy

   • Heat ghee and oil in a heavy-bottomed pot or biryani handi over medium heat. Add the sliced onions and sauté for 10-12 minutes, stirring occasionally, until they are deeply golden brown.
   • Add the slit green chilies and chopped tomatoes. Cook for 5-7 minutes until the tomatoes break down and become mushy, and you see oil separating at the edges of the mixture.
   • Add the marinated chicken to the pot. Increase the heat to high and sauté for 5 minutes, stirring to sear the chicken on all sides.
   • Reduce the heat to medium-low, cover the pot, and cook for 15 minutes, or until the chicken is about 80% cooked through. The chicken will release its own juices, creating a thick gravy.
4. 4

   Par-boil the Rice

   • While the chicken is cooking, bring 4 cups of water to a rolling boil in a separate large pot. Add the remaining 1 tsp of salt (for rice).
   • Carefully add the soaked and drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. To check, a grain should break easily when pressed between your fingers but still have a firm, uncooked core.
   • Immediately drain the rice in a colander to halt the cooking process.
5. 5

   Layer and 'Dum' Cook the Biryani

   • Spread half of the par-boiled rice evenly over the chicken gravy in the pot. Sprinkle half of the chopped mint and coriander leaves on top.
   • Layer the remaining rice over the herbs, followed by the rest of the mint and coriander leaves.
   • Cover the pot with a tight-fitting lid. To create a perfect seal, you can place a clean kitchen towel under the lid or seal the edges with a simple flour-water dough.
   • Place the pot on a flat tawa (griddle) and then place the tawa on the stove over the lowest possible heat. Cook on 'dum' for 15-20 minutes. This indirect heat prevents the bottom from burning and ensures even steaming.
6. 6

   Rest and Serve

   • Turn off the heat and let the biryani rest, with the lid on, for at least 10-15 minutes. This crucial step allows the flavors to meld and the rice grains to firm up.
   • Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers slightly without breaking the delicate rice grains.
   • Serve hot with a side of cooling onion raita and a fresh salad.