Ingredients:

Chicken – 250 gms

Onion – 2

Tomato – 2

Basmati Rice – 1 cup

Cinnamom – small piece

Bay leaf – 1

Green Chilli – 4

Mint and coriander leaves – 1 cup

Turmeric power – 1/2 tsp

Ghee – 3 tsp

Oil – 1 tablespoon

Salt – to taste

lemon juice – 1 tsp

Water – as required

For Masala:

Ginger – 1 inch piece

Garlic – 5

Fennel seeds (sombu) – 1 tsp

Clove – 3

Cinnamom – 1 inch piece

Ingredients for Chicken Biryani

Method:

1. Take a pan, heat oil and ghee 1 tsp and add cinnamom, bay leaf, chopped onion, tomato and fry.

2. Keep the masala ingredients grinded separately.

3. Add mint and coriander leaves to the pan and saute.

4. Now add the chicken pieces, turmeric, grinded masala, little salt and 2 cup water and allow the chicken to cook.

5. Soak the rice for 10 mins in water and add it to the boiling chicken.

6. Now add salt if needed, ghee and lemon juice and stir well and clove the pan.

7. Allow it for 3 whistles and open only after the steam subsides.

Chettinad style Chicken Biryani served with raita

The authentic chettinad chicken biryani is ready to be served with onion raita.

Ingredients:

String bean or kaaramani kai – 250 gms

Green Chilli – 2

Grated coconut – 3 tsp

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Turmeric – a pinch

Water – to cook

Salt – to taste

Method:

1. Wash and chop the string bean and keep it ready.

2. Take a tawa, heat oil and add mustard and urad dhal.

3. After mustard pops, add the sliced green chilli.

4. Now add the chopped string bean and add turmeric and sprinkle little water.

5. Close with a lid and allow it to cook for 5 mins and add salt.

6. Finally add grated coconut, mix well and serve.

String Bean poriyal or curry

Ingredients:

Basmati rice – 2 cup

Water – 4 cup

Corn – 2 cups

Garam Masala powder – 2 tsp

Pepper powder – 1/2 tsp

Chilli powder – 2 tsp

Salt – to taste

Oil – 2 tablespoon

Coconut milk – 2 cup

Tomato Paste – 2 cup

Finely chopped Onion – 1 cup

Cooked Carrot, beans and peas – 2 cup

For Masala:

Cinnamom – 2

Poppy seeds – 1 tablespoon

Dry Chilli – 6

Jeera – 2 tsp

Coriander seeds – 1 tablespoon

Ginger – 1 inch piece

Garlic – 6

For frying:

Elachi – 4

Cinnamom – 4

Clove – 4

Jeera powder – 2 1/2 tsp

Bay leaves – 4

Butter – 1 table spoon

Method:

1. Grind the masala ingredients and keep it ready.

2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.

3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.

4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.

5. Soak the rice for 10 mins.

6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.

7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.

8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.

Corn Pulao

Rich Corn pulao ready.

Ingredients:

Pudhina -2 cups

Ginger – small piece

Green chilli – 2

Jaggery – a small piece

Salt – to taste

Thick tamarind juice – 3 tsp or lemon juice – 1 table spoon

Ingredients for hot n sweet mint chutney

Method:

1. Grind pudhina,ginger, green chilli, jaggery and salt to a fine paste.

2. Mix the lemon juice or tamarind juice to the green chutney and mix well.

Hot n Sweet Mint Chutney

This chutney will taste sweet and sour and goes well with stuffed chapaties and parathas.

Ingredients:

Brinjal – 4

Pepper – 1/2 tsp

Jeera – 1/2 tsp

Coriander seeds – 1 tsp

Dried ginger – a small piece (sukku)

Tamarind – small lemon size

Garlic – 15 pods

Turmeric – a pinch

Coconut – 2 tsp

Tomato – 1

Gingely oil -5 tsp

Salt – to taste

Curry and coriander leaves – to garnish

Method:

1. Taka a pan add little oil and fry the sukhu and keep it separately.

2. Now fry the coriander seeds, pepper and jeera.

3. Grind the fried ingredients along with coconut and tomato.

4. Extract the tamarind juice .

5. Take a pan, add oil, sliced brinjal and garlic and fry for few min till the garlics raw flavour fades.

6. Now add the grinded material, turmeric, tamarind juice and allow it boil.

Pepper Sukku Kuzhambu

Garnish with curry and coriander leaves.