Chettinad Chicken Biriyani

This is simplified version to Chettinad Chicken Biriyani. I found this recipe from another blog, modified it to much easier version.

Ingredients:
Basmathi rice - 2 cups
Chicken (with bones and skin) - .75lb
Red onion - 1 large
Tomatos - 2
Mint leaves - hand full (only leaves)
Coriander leaves - hand full
Curry leaf - 1 spring 
Green chillies - 1
Bay leaf - 1
Star anise - 1 
Cinnamom stick - 1
Curd - 2 tbsp
Salt - to taste
Butter - 3 tbsp
Cooking oil - 2 tbsp


For Masala :
Ginger - 2 inch
Garlic - 4 pearls
cumin - 1/2 tsp
Fennel - 1/2 tsp
Black pepper (whole) - 1 tsp
Dry red chillies - 4
Coriander seeds - 1 tsp
Poppy Seeds (Kasa Kasa)- 1 tbsp Cardamom - 2
Cloves - 2
Dry roast the masala except ginger and garlic. Grind everything. Adjust the masala depending on your spice level. This recipe calls for spicy one.


Method of cooking :

1. Wash and soak the rice for half an hour. 
2. Marinate the chicken with salt, turmeric powder and curd. (marinate for at least 2hrs)
3. Heat butter and oil in a non-stick pan, add bay leaf, cinnamon, star anise, curry leaves fry for a min and add onions and saute them till golden brown. (Add a little bit of salt in onion so it leaves water and cooks faster)
4. Add the ground masala, saute until the raw smell is gone(app. 5 min), add the tomato,coriander and mint leaves, saute until the raw smell is gone. (chop mint and coriander leaves)
5. Now add the marinated chicken. Mix well and cook uncovered for 10 min, and covered for about 20 minutes or until the chicken is almost cooked. check salt at this stage. Keep the flame on high to evaporate the liquid from gravy.
6. Drain the water from the rice and add to cooked chicken mixture. Add 3-31/2 cups of water depending on the gravy. (You can also add half a cup of coconut milk so the biriyani doesnt get dry. If so then reduce the water content)
7. Cook on medium to high for 10 min (once you can see the rice on the surface of the pan), reduce the flame to sim and cook for 20 minutes. (Dont open the stove any time in the middle)
8. Switch off the stove and using a fork just fluff up the rice 
9. Your chicken biriyani is ready. Serve hot with curry and raita.

Note : A little burnt at the bottom is just fine. It enhances the flavor. 
         If you dont like the burnt flavor place a cast iron skillet at the bottom of the pan. Once the skillet is hot keep the pan on top of it and cook on sim for 1 hour