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Chettinad Chicken Biryani Recipe


chettinadu chicken biriyani

It was me alone, a biryani freak at home and my DH is added to the list now Winking smile. So, lots of experiments and other recipes I have tried in the past few months. And, an update with the jeeraga samba rice , that I mentioned in this recipe earlier- I finally found it in one of our nearby Desi grocery store. I was told by a store associate in the same store earlier that she has never seen that rice in the store and when I visited the shop later in that week asked another person, if she can get the rice in the shop. She said it is already there and brought a small bag of Kali Zeera rice and I told her that I want only Jeeraga Samba rice. She explained patiently Winking smile that it is the same Jeeraga Samba Rice and the one used for making biryanis and pulaos Smile. In between all these, it was so nice of a reader to mail me giving  the details about an Indian store in US where the Jeeraga Samba Rice is available Smile.

Coming to the recipe, I was in search for Chef. Damu’s Chicken Biryani Recipe in the internet, when I came across the recipe here. I have few books written by him, but none of it have this particular recipe. As I went through the ingredients, I realized that this is exactly  the same recipe that my Mom use for her Biryani, except the fact that she doesn’t use star anise and black stone flower. I just picked up the two ingredients from the other recipe and everything else followed as per my Mom’s method, and it was actually a recipe that one of Muslim friend who use to make excellent biryani shared with her. Not much spices or other fancy ingredients used, just the proper method and balance of the ingredients is just enough for this wonderful biryani. Whether is it Muslim Style Biryani or Chettinad Biryani, it tastes excellent Winking smile. This Biryani can also be prepared with Basmati Rice and the procedure is the same.



3 cups Jeeraga Samba Rice / Kali Zeera Rice or Basmati Rice

3/4 lb. bone-in chicken, cut into small pieces

2 Medium size onion thinly sliced lengthwise

1 large size tomato finely chopped

2 1/3 tbsp. ginger garlic paste

1/2 cup chopped mint leaves

6 green chillies, cut lengthwise

1 piece black stone flower (kalpaasi)

2 star anise

2 to 3 bay leaves

3 tbsp. yogurt

1 1/2 tbsp. lemon juice

1/4 tsp. turmeric powder

Red chilli powder (as per taste)

2 tsps. Coriander powder

Salt ( as per taste)

7 tbsps. (5 tbsp Oil and 2 tbsp Ghee used)

To powder

4 to 5 green cardamom

1 big piece of cinnamon

3 cloves


1.Wash and soak rice for about 10 minutes. Drain and Reserve. In a pressure cooker/ pan, heat oil and once it is hot, add the bay leaves, star anise and black stone flower, sauté for few seconds.

2. Add the sliced onion, mint leaves, green chillies and sauté frequently on low flame until the onion turns slightly golden on the edges. Add the tomatoes ginger garlic paste and sauté until half cooked. Add the chicken, red chilli powder, coriander powder,turmeric, (cardamom, clove and cinnamon) powder, some salt and sauté until the tomato gets fully cooked and the chicken leaves out all the moisture. Eyeball the amount of the moisture that the chicken pieces leave. This counts for the amount of water needed later.

3. Add the yogurt and stir well. Add the remaining water needed. Now, I have used 3 cups of rice here and for the quality of the rice I have used, I needed 5 1/2 – 5 3/4 cups of water over all. I assumed that the moisture that the chicken left to be 1 cup. I added 3 tbsp. yogurt- that too I included in the water measurement. So, I added 4 1/2 cups of water. bring it to a boil on medium high flame and now add the rice, final portion of salt needed and the lemon juice. Close it with the lid and the put the weight on. Allow to cook at medium flame for 2 sounds and switch off the flame. Even after the pressure releases, the rice will be every tender as soon as the lid is opened. So,never stir – we need separate grains of rice for biryani and should not end up making mushy Pongal Winking smile. Open the lid, wait for another 5 to 7 minutes. I transfer the content into a larger and wider bowl, just flipping the cooker, upside down. Then gently (gently I mean Winking smile, no need to show our strength here Smile ) stir the rice once.

4. Serve it hot with raitha and with your favorite Non- Veg curry.


  • This recipe works very well with Basmati rice too. While using Basmati rice, use stove top method until adding the rice and then transfer the content to a electric rice cooker and cook until done. Water needed depends on the quality of the rice used. The overall water needed is 2 cups for every 1 cup of basmati rice. – The basmati rice I have used – Tilda, Royal and Shan.
  • Make sure the yogurt is not too sour and also the tomatoes, as the base of this biryani recipe is just based on these two ingredients, and they should be well balanced- Not too much of tomatoes,also not sour . Else, the biryani will turn out sour.
  • I always make sure the coriander powder is home made. Store bought ones smells like wood Winking smile for me atleast. For the home made version - Just dry roast coriander at low flame , stirring frequently until golden brown ( The aroma can be felt once it reaches this stage),but  not until dark. Allow it to cool and powder finely.

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Read the entire recipe here

Homemade Chocolate Hard Shell Sauce Recipe



I like to prepare almost everything homemade. I atleast give it a try. Even my DH use to ask why I have to strain myself instead of buying easily from the store. Sometimes, the cost and labor both might seem to be less when storebought. But the satisfaction after making these homemade goodies is totally cannot be compared with anything else. When I gave a scoop of homemade dulce de leche icecream (Click for the recipe), with a drizzle of  this chocolate hard shell sauce, my elder one was happy and all surprised and was repeatedly asking me “How did you make this Amma (Mom)??? How did youuuu???? Smile. I was googling one day to find if chocolate hard shell sauce can be made at home and thousands of results lined up and I felt I was too late Winking smile and not going to be the early ones to try this recipe. Within a couple of minutes, this incredible chocolate hard shell sauce can be prepared at home. Why to buy store bought ones hereafter ???


In the second picture you could see the icecream dripping down, but not the chocolate sauce Smile.

Homemade Chocolate Hard Shell sauce Recipe Using Coconut Oil


1 cup plus 1 tbsp. semi sweet  chocolate chips

2 Tbsps. coconut oil


1. In a microwave safe bowl, add the semi sweet chocolate chips and coconut oil and heat for 30 seconds. Stir and heat for another 30 seconds and from then on 10 seconds once remove and stir until the chocolate chips are completely melted. It exactly took 30 secs + 30 secs + 7 secs +10 secs for mine to completely melt. It might vary depending on the oven and outside temperature.

2. Transfer the content to a clean airtight container. Allow it to cool and close the lid. Store it at room temperature.

3. Microwave for 30 seconds just before using. Drizzle on your favorite icecream with your favorite nuts on top of it ( I used walnuts for the picture) or serve with just the chocolate sauce. It will harden in seconds Smile.

Recipe Source :52KitchenAdventures

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Read the entire recipe here

Kadai Paneer Recipe



A classic paneer based dish. Whenever I think about posting this recipe, I see an update from one or another blog posting a kadai paneer recipe and I kept on postponing Winking smile. I first got this recipe long long ago from a TV cookery show- it was actually a recipe for Kadai Vegetables. Those years, there were not much cookery shows as it telecasted nowadays. I remember the chef explaining so very well about the recipe and here it is today Smile.


14 oz. paneer, cut into cubes

1 small  size onion, diced

1 small size green pepper (capsicum), diced

Water *

2 bay leaves

For the base

1 large onion finely chopped

1 large size tomato or 2 small size tomatoes, chopped

2 large garlic pods, peeled

1 inch ginger, cut into small pieces

2 green cardamom

1 to 1 1/4 inch cinnamon

1 tsp. kasuri methi (dried fenugreek leaves)-optional

1/4 tsp. ground garam masala (store bought/ homemade)

1/8 tsp. ground turmeric

1/8 tsp. or more kashmiri red chilli powder (optional)

Salt (as per taste)

2 1/2 tbsp. + 2 1/2 tbsp. oil

For the spice mix ( to be ground fine)

8 red chillies broken

1 1/2 tbsp. coriander seeds


1. Bring a pot of  water with some salt to boil  and switch off. Cut the paneer into cubes and plunge into the hot water. Let it sit for a minute. Drain, cover and reserve.

2. In a sauté pan, add the 2 1/2 tbsp. oil, and once it is hot, add the cardamom and cinnamon, followed by the finely chopped onion, turmeric, garlic and ginger. Sauté at low medium flame until the onion becomes translucent. Now add the tomato and salt.Sauté frequently, until the skin just leaves the pulp from the tomato and the oil starts separating. The longer it takes the tastier the base will be. Just few seconds before switching off the flame, add the garam masala and the kasuri methi. Allow the mixture to cool and grind into fine paste adding about 1/4 cup water (US standard measuring cup) (Make sure it is still thick, no where in the process, the mixture should be thin and runny).

3. In the same pan, add 2 tbsp. oil, add the bay leaves, followed by the ground paste. Add even more water (little though- 1/8 cup or little more) as the mixture is cooking again at low flame. Bring in the onion,  green pepper (capsicum), ground spice mix (as needed), kashmiri chilli powder (if needed and for the color) and final touch of salt (if needed). Do not allow the content to become dry. While the mixture becomes thick, add the paneer cubes. Gently spoon the gravy over the paneer. Serve it hot with rotis/ phulkas.


  • i)The raw flavor in onion should be gone, but should be crunchy enough,ii)the green pepper should retain its color and crunchiness ,iii)the paneer should not be over cooked and broken,iv)there should be some gravy left,along with these vegetables and paneer – This is how the final dish should be Smile.
  • The paneer can be shallow fried before adding to the gravy – which I never prefer Smile.
  • Kasuri methi can be skipped, but it brings lots of flavor when added Smile.
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Read the entire recipe here
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