Arcot Style Chicken Biryani Recipe

One cannot stop eating this biryani it's packed with flavors and taste. Preparation process is bit time consuming but worth the effort and time for a tasty biryani prepared at home.

Arcot History: 

Arcot the name is commonly believed to have been derived from the Tamil words aaru (River) + kaadu (forest). However, arkaadu meant 'a forest of fig trees'. Hence Arcot or Aarkaadu would have derived its name from Arugarkaadu.

Districts close to Arcot: Vaniyambadi, Ambur, Walajapet, Ranipet, Vellore, Gudiyatham, Katpadi.

Ingredients Arcot Chicken Biryani:

500 Grams Curry Cut Chicken

350 Grams Jeerga samba Rice or Short Grain Rice

1 Natti Tomato (Organic Sour Tomato)

1 Roma Tomato (Bangalore Tomato)

1 1/2 Large Onions

3 Whole Green Chilies

5 Sprigs Mint

5 Sprigs Coriander

1/2 Lime 

2 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tbsp Coarse Salt 

2 Tbsp Yogurt

1 1/2 Tbsp Garlic Paste

1 Tbsp Ginger Paste

2...1 Inch Sticks Cinnamon 

4 Cardamom Pods

5 Cloves 

3 Bayleaf

1 Tbsp Ghee 

2 Tbsp Oil

3 Drops Orange Food Color

Arcot Chicken Biryani Recipe Video on Youtube English Channel 😊

Prep:

Wash, peel and slice the onions into thin coins.

wash and slice the tomatoes into thin coins.

Separate the mint and coriander leaves, wash twice and finely chop.

Peel and wash garlic, grind into a smooth paste.

Peel and wash ginger, grind into a smooth paste.

Wash the chicken well allow to drain using a colander.

Juice the lime and reserve.

Method:

Use a heavy bottom pot which has a capacity of 3 liters.

Heat a heavy bottom pot on medium flame. Add 1 tbsp ghee and 2 tbsp oil allow to reach smoking point.

Add spices bayleaf, cinnamon, cardamom, and cloves allow it to sputter on medium flame.

Add sliced onion and fry till transparent. 

Add garlic paste and fry till oil surfaces on the top and the onion starts to turn golden in color.

Add ginger paste and fry till raw flavor reduces.

Add the sliced tomatoes and fry it for 4 to 6 minutes on medium flame until the tomato is softened.

Add yogurt and fry for a minute.

Add whole green chilies and fry it for a minute.

Add finely chopped mint and coriander and fry for a minute.

Add lime juice and fry for a minute.

Add turmeric andd chilly powder and fry for a minute.

Once the gravy has formed add the chicken and fry for a minute.

Add coarse salt and mix well. 

Measure water for the rice if your rice is 2 cups we need to add 4 cups water. I will divide this water and add for chicken first and then the rice.

Wash the rice twice and soak it in water till the chicken is cooking.

Add 2 cups water to the chicken and stir well. Cover and cook the chicken till tender.

Add few drops of orange food color and stir once.

Once the chicken has cooked, drain water from rice and add it to the chicken stir once, add 2 cups water and stir once, check for salt and add if needed.

Allow the rice to boil and cook till 70% on medium flame, stir once and place the flame on low cover and cook for 15 minutes until well done.

Once the biryani has cooked gently mix once and garnish with mint and coriander...serve the biryani hot with raita and pickle...Enjoy!