• Marination: Add chicken thighs, salt, red chile powder, and turmeric powder in a bowl. Marinate this for about 20-30 minutes.
  750 grams Chicken thighs, ¾ teaspoon Salt, 1 teaspoon Red chile powder, ½ teaspoon Turmeric powder
• Soak rice: Wash and soak the basmati rice for 20-30 minutes.
  1 ½ cups Basmati rice or Seeraga samba rice
• Heat oil and ghee in a large kadai, pot, or pan. Add cinnamon stick, star anise, cloves, cardamom, and bay leaf, and saute for a few seconds.
  1 ½ tablespoon Oil, 1 tablespoon Ghee, 1- inch Cinnamon stick, 1 Star anise, 2 to 3 Cloves, 2 to 3 Cardamom, 2 to 3 Bay leaf
• Add the green chilies and continue to saute for 1-2 minutes.
  3 to 4 Green chilies
• Add the onions and saute for 8-10 minutes or until golden.
  3 Onions
• Make the ground paste: Meanwhile, Add coconut, dry red chilies, poppy seeds, fennel seeds, mint leaves, garlic cloves, ginger, and water in a mixie jar and grind it to a smooth paste.
  ¼ cup Coconut, 2 Kashmiri dry red chilies, 3//4 teaspoon Poppy seeds, ¾ teaspoon Fennel seeds, ½ cup Mint leaves, 6 to 8 Garlic cloves, 2 inch Ginger, 2 tablespoon water
• Once the onion has turned golden brown, add turmeric powder, coriander powder, cumin powder, garam masala, and salt and mix well.
  ¼ teaspoon Turmeric powder, 2 teaspoon Coriander powder, 1 teaspoon Cumin powder, 2 teaspoon Garam masala powder, ¾ teaspoon Salt
• Add the ground paste and mix well.
• Next, add tomatoes and mix well. Cover and cook for about 5 to 6 minutes.
  3 Tomatoes
• Add marinated chicken and cilantro. Mix and cook for 6 to 8 minutes.
  ½ cup cilantro
• Make thin coconut milk: In a bowl, add ½ cup coconut milk and 2 ½ cups water and mix well.
  ½ cup Coconut milk, 2 ½ cups Water.
• After 8 minutes of cooking chicken, Add the drained rice and thin coconut milk and mix everything well. Add the juice of one lemon.
  1 Juice of lemon
• Cover and cook for 14 to 18 minutes or until the rice is perfectly cooked.
• Serve with a simple raita and boiled egg, and enjoy. To enhance the dish, you can serve it with pepper chicken or chettinad style chicken fry.

Instant pot chettinad chicken biryani

• Press the SAUTE button on your IP.
• Follow the same steps given above till you add rice.
• For the instant pot, 2 cups of liquid is sufficient. So, for ⅓ cup of coconut milk, add 1 ⅔ cup of water and mix.
• Add this to the rice.
• Scrape off the bottom. Press the CANCEL button.
• Secure the lid of your instant pot and see that the pressure valve is in the sealing position. PRESSURE COOK on high for 5 minutes. When the IP beeps, Let the pressure release naturally for 5 to 8 minutes. Release any remaining pressure manually, open the lid, and fluff the rice. You can use a silicon spatula to prevent the cooked rice from breaking.