Parangipettai Chicken Biryani/Chicken Biriyani - Parangipettai Special

Biryani,this word itself makes me hungry, we love biryanis not only for the special occasions. Mostly we love to enjoy them for our sunday lunch.When i was searching for a new biryani, i googled for it and i ended at Asiya Akka's Samaithu Asathalam and picked her Parangipettai biryani. Instead of mutton, i went for chicken and followed her recipe prefectly. Seriously this biryani turned out extremely delicious and very flavourful, this Parangipettai briyani goes for a special spice powder which goes for white pepper, poppyseeds, cumin seeds, cardamom, cinnamon stick and cloves.

This spice powder enhances the flavor of this biryani and we seriously enjoyed this beautiful biryani for our sunday's lunch. Thanks to Asiya akka for sharing this flavourful Parangipettai biryani, and learned a new biryani from you.

3cups Basmati rice
1kg Chicken (sliced as medium pieces)
2nos Onions (sliced thinly)
3nos Tomatoes (chopped)
5nos Green chillies (slit opened)
1cup Chopped mint leaves
1/2cup Chopped coriander leaves
1+1/2tbsp Ginger garlic paste
1tsp Chilly powder
1cup Yogurt
Oil
2tbsp Ghee
2nos Cardamoms
3nos Cloves
1no Cinnamon stick
1/4tsp Saffron strands
Salt

Take care to add more garlic quantity than the ginger, if you are going for 50grms ginger add 75grms of garlic cloves for the ginger garlic paste..

To roast & grind:
1tbsp White peppercorns
1tbsp Poppyseeds
1tbsp Cumin seeds
2tbsp Fennel seeds
6nos Cardamoms
10nos Cloves
2nos Cinnamon stick

Roast and grind all the ingredients together given under the list 'to grind and roast' as fine powder and keep aside.

Mix the saffron strands in warm water and keep aside.

Clean the chicken and wash thoroughly, drain the chicken pieces.

Add 1/2cup of yogurt,red chilly powder, a teaspoon of ginger garlic paste and two teaspoon of grounded masala powder to the cleaned chicken,mix well and let them sit for an hour.

Wash and soak the basmati rice for half an hour with enough water.

Heat oil and ghee in a large vessel, add the cardamom,cloves,cinnamon stick and fry for few minutes.

Add in the chopped onions,ginger garlic paste and saute for few minutes until a nice aroma comes from.

Add two teaspoon of the grounded masala, cook in simmer for few minutes, add the chopped mint and coriander leaves and saute for few minutes.

Now add the tomatoes, green chillies, red chilly powder and salt, cook in simmer until the tomatoes gets mushy.

Add now the marinated chicken,salt, remaining curd and saute for few minutes.

Meanwhile cook the rice with enough water until the rice gets half cooked, drain the water and keep aside.

Now add this half cooked rice over the cooking chicken masala, cover the vessel with lid and put the flame in simmer.

Now add the saffron water and cook in simmer until the rice gets well cooked.

Toss the biryani gently.

Serve with biryani and raita.