Chicken Biryani with Biryani Chammanthi / Coconut Mint Cilantro Dry Chutney

I know atleast 2-3 people who will be very happy that I finally managed to post this recipe I made this chicken biryani the Friday after we got back from our vacation in Europe. Eventhough I enjoyed the endless plates of pasta in Italy, I was so very ready for a spicy plate of biryani. I also missed cooking something really elaborate. So this took care of both. I called over a few friends home and made the chicken biryani and a vegetable biryani. I have made biryani several times in the past but I must say this one was quite the winner. I think the earlier times sort of helped as trial runs. There is no one particular method that I have followed in this recipe, it is just mix and match of the various other ways I have made biryani before and since this became the best of what I have made so far, I decided to document it here.

Biryani came to India from Persia through early travelers, and the Moguls who invaded the northern part of India in the 16/17th century. As more and more regions in India were exposed to this cuisine, everyone ultimately created a version of their own- from Lucknowi biryani and Hyderabadi Biryani to the Malabar Biryani and Thalapakattu Biryani. Eventhough the nuances in biryani making differs from region to region, the basic concept remains the same – basmati rice flavored with various spices and adding chicken, lamb or vegetables to it. Biryani is usually served with a raita to go with it but in Kerala it is also accompanied by a coconut dry chutney or chammanthi as we call it and some spicy lime pickle.

Chicken Biryani – The Recipe

For the marinade:

• Chicken drumsticks – 6-8
• Cilantro, bunched – 1 cup
• Mint – ¼ cup
• Garlic – 5-6 cloves
• Ginger, grated – 1 tbsp
• Kitchen King Masala (or Garam Masala) – 1 tbsp
• Soy Sauce – 1 tsp
• Yogurt – ¼ cup
• Salt, as needed (remember we are using soy sauce already, so go easy on the salt)

For the Sauce / Gravy:

• Ghee – 2 tbsp
• Cinnamon – a 2 inch long stick broken into smaller pieces
• Cloves – 4
• Green cardamom pods – 4, crushed a little
• Star anise – 2, crushed a little
• Mace – 1 tsp
• Bay leaves – 2
• Cumin Seeds – 1 tsp
• Red Onion – 2, chopped
• Crushed garlic and ginger – 2 tbsp
• Green Chillies – ¾, slit in half lengthwise
• Turmeric powder – 1 tsp
• Garam Masala / Kitchen King Masala – 1 tbsp
• Tomatoes – 2, sliced
• Salt – as needed

For the rice:

• Basmati Rice – 2 cups
• Water – 3 ½ cups
• Salt, as needed
• Ghee – ½ tsp

For the garnish:

• Medium red onion – 1, sliced
• All Purpose Flour – 1 tbsp
• 1″ cubed bread from about 5-6 slices of bread (crust removed)
• Oil – to deep fry
• Raisins – 2 tbsp
• Cashewnuts – 2 tbsp
• Cilantro – ¼ cup, chopped finely

Skin the chicken drumsticks and make tiny slits with the tip of a knife on the drumsticks, so as to help the spices to get absorbed better. Add the other ingredients for the marinade in a blender and blend well. Pour into a mixing bowl, add the chicken to it and mix well. Cover with a cling wrap and refrigerate for 3-4 hours or overnight, if possible.

To make the sauce / gravy:

Heat the ghee (use oil if you are making it just for yourself and are health conscious. Don’t skip on the ghee if you are making for company) in a deep pan. Add the cinnamon, cloves, cardamom, star anise, mace, bayleaves and cumin seeds. Once the cumin seeds splutter and the other spices give out their aroma, add the onions to the pan. Sauté well and add the crushed ginger and garlic to it as well. Add the turmeric powder also. Once the onions are translucent and light golden brown, add the garam Masala and give it a stir. Add the tomatoes and salt to it and cook till the tomatoes soften and the ghee starts coming out from the sides.

Now add the chicken pieces with the marinade and mix well with the onions, tomatoes and the spices. Reduce the heat to medium. There should be enough water in the pan from the yogurt in the marinade and the water that comes out from the chicken too. If needed, add a little water to it. Let it cook till the chicken is cooked well. We will be cooking the chicken again with the rice in the oven, but why take a chance right?

To make the rice:

While the chicken gravy is cooking, get the rice ready. Wash the rice 2-3 times in water. Add the measured out water, salt and ghee. Cook on medium heat till all the water is evaporated and little air holes form on the surface of the rice. Keep the rice as is. Do not attempt to touch it or stir it as you don’t want the rice breaking at this point.

{I used a little less water here as we will be cooking the rice again in the oven. Usually when I cook rice, I use a straight 1:2 raito of rice to water}

Assembling:

Preheat the oven to 350F. In a rectangular baking pan / casserole, layer the rice and the chicken gravy, starting and ending with the rice. Cover with aluminum foil and bake in the oven for 15 mins or so.

Preparing the garnish:

Mix the flour to the sliced onions and keep aside. Heat the oil in a pan and deep fry the onions on medium heat till they are nice and crispy. Drain on paper towels and keep aside. In the same oil, deep fry the bread pieces and drain them on paper towels as well. Heat the ghee in a small pan and fry the cashew nuts and raisins in it.

Serving :

Take out the biryani from the oven. Sprinkle the fried onions, fried bread, cashew nuts, raisins and the chopped cilantro on it. Serve hot with raita, the chammanthi and lime pickle. Make some papads too, if you want. Enjoy the compliments!

How to make the Coconut Mint Dry Chutney – Biryani Chammanthi :

• Grated Coconut – 1/2 cup (if frozen, then keep out for a while and heat in the microwave for about 30 secs or so, so that it grinds well)
• Cilantro – 1/4 cup
• Mint – about 2 tbsp worth if chopped
• Garlic clove – 1
• Green chilli – 1 or 2, depending on how hot you want it to be
• Yogurt – 2 – 3 tbsp
• Salt

Grind them together in a food processor / mixer grinder to a very smooth paste. Serve with your biryani !