Chettinad Biryani

Instructions:

1. Marinate the Meat:

• In a bowl, mix the meat with yogurt, turmeric powder, red chili powder, ginger-garlic paste, and salt. Marinate for at least 30 minutes.

2. Prepare Biryani Masala:

• Heat oil in a large pan or pressure cooker. Add cumin seeds, bay leaf, cloves, cardamom pods, cinnamon stick, star anise, fennel seeds, and curry leaves. Sauté until fragrant.
• Add sliced onions and sautéuntil golden brown.
• Stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears.
• Add chopped tomatoes and cook until they turn mushy.
• Add marinated meat and cook until the meat is partially cooked and oil starts to separate.
• Add chopped mint and coriander leaves. Mix well and cook for another 2-3 minutes. Adjust salt and spice levels if needed.

3. Cook the Rice:

• Meanwhile, in a large pot,bring water to a boil. Add salt and soaked basmati rice.
• Cook rice until it is70-80% done (parboiled). Drain the rice and keep aside.

4. Layering the Biryani:

• In a heavy-bottomed pan orpressure cooker, spread a layer of cooked rice evenly.
• Sprinkle some biryani masala over the rice. Repeat with alternating layers of rice and masala until all the rice and masala are used up.
• Drizzle ghee over the to player of rice. Sprinkle fried onions (if using) and pour the saffron milk over it.

5. Dum Cooking (Slow Cooking):

• Cover the pan tightly with a lid or seal the pressure cooker.
• Cook on low heat (dum) for15-20 minutes until the rice and meat are fully cooked and infused with flavors.

6. Serve:

• Once done, gently fluff thebiryani with a fork.
• Serve hot Chettinad Biryaniwith raita (yogurt salad) or your favorite side dish.