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Chettinad Biryani Recipe

Chettinad Biryani
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Aromatic, spicy, and rich, Chettinad Biryani hails from Tamil Nadu’s Chettinad region. Made with fragrant Seeraga Samba rice, coconut milk, and freshly ground spices, it’s a true showcase of traditional South Indian flavors. Perfect for a hearty meal that impresses every time!

Ingredients

Scale

For the Spice Paste:

  • 1 tsp fennel seeds
  • 2-inch cinnamon stick
  • 6 cloves
  • 3 green cardamoms
  • 2–2½ tsp ginger-garlic paste (or 1-inch ginger + 4 garlic cloves, ground)

For the Marinade:

  • Spice paste (from above)
  • 1 lb (½ kg) chicken (bone-in or boneless)
  • ¼ tsp salt
  • 2 tbsp plain yogurt
  • ¼ tsp turmeric powder
  • ¼–½ tsp red chili powder

Other Ingredients:

  • 2 cups Seeraga Samba rice (or basmati for substitution)
  • 3½ cups thin coconut milk (or mix thick with water)
  • ½ tsp salt (adjust to taste)
  • 1 large onion, sliced
  • 2–3 green chilies (optional for spice)
  • 1 large tomato, diced
  • ¼ cup mint leaves, finely chopped
  • ¼ cup coriander leaves, finely chopped

To Temper:

  • 2–3 tbsp oil
  • 1 bay leaf
  • 2 cloves
  • 1-inch cinnamon stick

Optional: Hard-boiled eggs for garnish

Instructions

Prep Work:

  1. Spice Paste: Blend fennel seeds, cinnamon, cloves, and cardamoms into a powder. Add ginger-garlic paste and mix into a smooth paste.
  2. Marinate Chicken: Coat the chicken with spice paste, salt, yogurt, turmeric, and chili powder. Set aside for 30 minutes (or overnight).
  3. Soak Rice: Wash rice thoroughly and soak for 20–30 minutes. Drain water before cooking.
  4. Warm Coconut Milk: Heat coconut milk until just warm (do not boil).

Cooking:

  1. Temper Spices: In a large pot, heat oil. Add bay leaf, cinnamon stick, and cloves. Sauté until they release their fragrance.
  2. Sauté Onions: Toss in sliced onions and green chilies. Cook until onions are golden brown.
  3. Add Chicken: Stir in the marinated chicken and sauté on medium heat until no longer raw.
  4. Add Tomatoes & Herbs: Mix in the chopped tomatoes, mint, and coriander. Cover and cook on low heat until the tomatoes soften and the mixture becomes thick.
  5. Combine Rice & Liquid: Add drained rice, warm coconut milk, and salt. Stir gently to combine all ingredients.
  6. Cook:
  • Pressure Cooker: Cook for one whistle on medium heat.
  • Stovetop: Cook uncovered until most liquid is absorbed, then cover with a lid and simmer on low until rice is tender.
  1. Rest & Fluff: Let the biryani rest for 10–15 minutes before fluffing with a fork.

Notes

Serving Suggestions:

  • Serve hot with onion raita or brinjal curry (ennai kathirikai).
  • Garnish with hard-boiled eggs or add papad on the side for crunch.

Tips & Tricks:

  • Use Seeraga Samba rice for authentic Chettinad flavor. If unavailable, basmati works well.
  • Customize spice levels by adjusting green chilies or chili powder.

Storage & Reheating:

  • Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat: Add a splash of water to the rice when reheating on a stovetop or in the microwave to prevent dryness.

Find it online: https://indianrecipe.info/chettinad-biryani/