Chettinad Chicken Biryani

1. 1
   prep · ~30 min

   Soak the rice and make the Chettinad spice mix.

   1.Rinse the basmati rice until the water runs mostly clear, then soak it in water for 30 minutes and drain.

   2.Dry roast fennel seeds, cumin seeds, black peppercorns, dried red chili, and coriander seeds in a small pan over low heat until fragrant, 2 to 3 minutes.

   3.Cool the roasted spices and grind them to a coarse powder.

   TIPRoast the spices on low heat so they smell nutty, not burnt.
2. 2
   mix · ~20 min

   Marinate the chicken.

   Mix the chicken with yogurt, half of the ground spice mix, turmeric powder, red chili powder, half of the salt, and lemon juice. Set aside for 20 minutes while you prepare the masala.

3. 3
   saute · ~10 min

   Cook the whole spices and onions.

   1.Heat oil and ghee in a heavy pot over medium heat.

   2.Add cinnamon, cloves, green cardamom, bay leaf, and star anise and cook for 30 seconds.

   3.Add the sliced onions and cook until light golden, 6 to 8 minutes.

   4.Add green chili, ginger, and garlic and cook for 1 minute.

   TIPLet the onions turn light golden for sweetness, but do not darken them too much.
4. 4
   saute · ~11 min

   Build the chicken masala.

   1.Add the chopped tomatoes and cook until soft and pulpy, 4 to 5 minutes.

   2.Add the remaining ground spice mix, mint, and coriander leaves and mix well.

   3.Add the marinated chicken and cook on medium heat until the pieces lose their raw color, 5 to 6 minutes.
5. 5
   simmer · ~15 min

   Simmer the chicken.

   Pour in 2 cups of water, cover, and simmer until the chicken is nearly cooked and the masala is thick and flavorful, 15 minutes. Stir once or twice so the bottom does not catch.

6. 6
   boil · ~6 min

   Boil the rice.

   In a separate pot, bring 2 cups of water to a boil. Add the drained rice and cook until it is about 70 percent done, 5 to 6 minutes, then drain any extra water if needed.

   TIPThe rice should still have a firm center because it will finish cooking on dum.
7. 7
   assemble

   Layer the rice over the chicken.

   Spread the nearly cooked rice evenly over the chicken masala. Sprinkle the remaining salt over the top and gently fluff the surface without mixing the layers deeply.

8. 8
   rest · ~15 min

   Cook on dum.

   Cover the pot tightly and cook on very low heat for 15 minutes so the rice finishes cooking and absorbs the masala.

   TIPUse the lowest heat possible to keep the bottom from scorching.
9. 9
   serve · ~5 min

   Rest briefly and serve the biryani.

   Turn off the heat and let the biryani stand, covered, for 5 minutes. Gently fluff from the sides and serve hot, making sure each portion gets both rice and chicken.

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