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A fiery and aromatic biryani from the Chettinad region of Tamil Nadu. Tender chicken and fragrant seeraga samba rice are cooked with a unique, freshly ground spice blend for an unforgettable meal.
Prepare Rice and Chettinad Masala
Marinate the Chicken
Cook the Chicken Gravy
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A fiery and aromatic biryani from the Chettinad region of Tamil Nadu. Tender chicken and fragrant seeraga samba rice are cooked with a unique, freshly ground spice blend for an unforgettable meal.
This chettinad recipe takes 90 minutes to prepare and yields 4 servings. At 717.24 calories per serving with 39.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Par-boil the Rice
Layer and 'Dum' Cook the Biryani
Rest and Serve
Replace the chicken with an equal amount of mixed vegetables like potatoes, carrots, beans, and cauliflower. Add paneer or mushrooms for extra protein. Marinate the vegetables for 15-20 minutes.
Substitute chicken with 500g of mutton pieces. Increase the cooking time for the mutton gravy in Step 3, cooking it until it is 80% tender before layering the rice. This may require pressure cooking the mutton first.
If seeraga samba rice is unavailable, use long-grain basmati rice. The soaking and cooking times might vary slightly, so cook the basmati until it is 70% done.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The Chettinad masala blend is packed with spices like turmeric (containing curcumin), black pepper, and cloves, which are known for their potent anti-inflammatory and antioxidant properties.
Spices like fennel seeds, cumin, and coriander are traditionally used to support digestive health. They can help stimulate digestive enzymes and reduce bloating.
Seeraga Samba is a small-grained, aromatic rice from Tamil Nadu, prized for its ability to absorb flavors. It gives the biryani its traditional taste and texture. If you can't find it, long-grain Basmati rice is the best substitute.
Kalpasi, or stone flower, is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is a hallmark of Chettinad cuisine. While you can make the biryani without it, including it provides a more authentic flavor.
To reduce the heat, decrease the number of dried red chilies and black peppercorns in the Chettinad masala. You can also reduce or omit the green chilies used in the gravy.
Chettinad Chicken Biryani can be part of a balanced diet. It's a good source of protein from chicken and contains beneficial compounds from spices like turmeric and pepper. However, it is calorie-dense due to the use of rice, ghee, and oil. Enjoy it in moderation.
A single serving of approximately 475g contains around 650-750 calories. This is an estimate and can vary based on the specific ingredients used, such as the cut of chicken and the amount of oil/ghee.
Store leftover biryani in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the biryani and microwave it, or gently heat it in a covered pan on the stovetop over low heat until warmed through.