Loading...
Aromatic basmati rice and earthy mushrooms cooked in a fiery, freshly ground Chettinad spice blend. This South Indian biryani from Tamil Nadu is a flavor explosion, perfect for a special weekend meal.
For 4 servings
Prepare the Rice & Saffron Milk (15 minutes)
Prepare the Chettinad Masala (10 minutes)
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.
Aromatic basmati rice and earthy mushrooms cooked in a fiery, freshly ground Chettinad spice blend. This South Indian biryani from Tamil Nadu is a flavor explosion, perfect for a special weekend meal.
This chettinad recipe takes 70 minutes to prepare and yields 4 servings. At 582.5 calories per serving with 12.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mushroom Gravy (15 minutes)
Layer and Dum Cook the Biryani (20 minutes)
Rest and Serve (10 minutes)
Replace mushrooms with paneer, tofu, chickpeas, or a mix of vegetables like carrots, beans, and cauliflower. Adjust cooking time accordingly.
Substitute curd with thick, unsweetened plant-based yogurt (like cashew or coconut) and use only oil instead of ghee for layering.
For a higher fiber option, use brown basmati rice or quinoa. Note that cooking times and water ratios for the grain will need to be adjusted significantly.
The array of spices like turmeric, peppercorns, and cloves are packed with antioxidants that help fight free radicals and reduce oxidative stress in the body.
Spices like fennel and cumin seeds are traditionally known to aid digestion, while the fiber from mushrooms helps promote a healthy gut microbiome.
Mushrooms are a natural source of B vitamins like riboflavin, niacin, and pantothenic acid, which are crucial for energy production and maintaining a healthy nervous system.
Yes, it can be a healthy meal. It's rich in protein and fiber from mushrooms and contains numerous beneficial spices with anti-inflammatory properties. To make it healthier, you can reduce the amount of oil and ghee used and serve it with a large portion of vegetable raita.
A single serving of approximately 350g contains around 450-550 calories. The exact number can vary based on the amount of oil, ghee, and the specific type of rice used.
Absolutely. To make it vegan, simply replace the dairy curd with a thick, unsweetened plant-based yogurt (like coconut or cashew yogurt) and use oil instead of ghee for layering.
Kalpasi, or stone flower, is a type of lichen with a unique earthy, woody aroma that is characteristic of Chettinad cuisine. While the biryani will still be delicious without it, including kalpasi provides a more authentic and complex flavor profile. It's available at most Indian grocery stores.
Mushy biryani is usually caused by overcooking the rice in the initial step. Ensure you only cook the rice to 70-80% doneness; it should still have a firm bite. Also, make sure your mushroom gravy isn't too watery before you start layering.
Yes, you can make a larger batch of the Chettinad masala powder and store it in an airtight container for up to a month. This will save you time for future preparations.