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An aromatic and fiery biryani from the Chettinad region of South India. This dish features fluffy basmati rice and hard-boiled eggs cooked in a complex, freshly ground spice blend, delivering a truly unforgettable flavor.
For 4 servings
Preparation (Approx. 15 mins + 30 mins soaking)
Parboil the Rice (Approx. 10 mins)
Prepare the Biryani Gravy (Approx. 20 mins)
An aromatic and fiery biryani from the Chettinad region of South India. This dish features fluffy basmati rice and hard-boiled eggs cooked in a complex, freshly ground spice blend, delivering a truly unforgettable flavor.
This chettinad recipe takes 80 minutes to prepare and yields 4 servings. At 575.3 calories per serving with 18.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Layer and 'Dum' Cook the Biryani (Approx. 25 mins)
Serve
Replace the eggs with 200g of paneer cubes or 2 cups of mixed vegetables like carrots, peas, beans, and potatoes. Sauté them with the masala before layering.
Increase the number of dried red chillies in the masala blend or add 1/2 teaspoon of red chilli powder to the gravy for extra heat.
Use only ghee instead of a mix of oil and ghee for a more aromatic and rich biryani. You can also add a few strands of saffron soaked in warm milk to the top layer of rice before dum cooking.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The Chettinad masala blend contains spices like black pepper, cloves, and cinnamon, which are known for their antioxidant and anti-inflammatory properties, aiding digestion and boosting metabolism.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer periods.
Kalpasi, or black stone flower, is a type of lichen used as a spice in Chettinad cuisine. It has a unique earthy, woody aroma that is very difficult to replicate. While you can make the biryani without it, using kalpasi is highly recommended for an authentic Chettinad flavor.
The key is to not overcook the rice. Parboil it only until it's 70% done—it should still have a firm bite. The remaining cooking happens during the 'dum' steaming process. Also, let the biryani rest after cooking before fluffing it gently.
It can be part of a balanced diet. Eggs are a great source of protein and vitamins. The spices used have various health benefits. However, it is moderately high in calories and fat due to the use of rice, oil, and ghee. Portion control is key.
A typical serving of approximately 450g contains around 550-650 calories. This can vary based on the amount of oil/ghee used and the specific ingredients.
Chettinad Egg Biryani pairs wonderfully with a cooling side dish to balance its spiciness. Onion raita (curd with onions), cucumber salad, or a simple brinjal curry (Ennai Kathirikkai) are excellent accompaniments.
Yes, you can adapt it. After preparing the gravy in the cooker, layer the 70% cooked rice and eggs as instructed. Close the lid and cook on the lowest heat for 10-12 minutes without the whistle. Let the pressure release naturally.
This recipe goes great with these complete meals
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