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# Chettinad Biryani Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 40 min |
| **Total time** | 50 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 372 kcal |
| Carbohydrates | 25 g |
| Protein | 10 g |
| Fat | 29 g |
| Saturated fat | 16 g |
| Cholesterol | 19 mg |
| Sodium | 1211 mg |
| Potassium | 910 mg |
| Fiber | 6 g |
| Sugar | 10 g |
| Vitamin A | 4365 IU |
| Vitamin C | 156 mg |
| Calcium | 130 mg |
| Iron | 5 mg |
## About
**A Spicy Southern Gem with Humble Roots:** When you think of South Indian biryanis, **Chettinad Biryani** stands tall, bold in flavour, rich in heritage. Nevertheless, it is surprisingly easy to make compared to its northern cousin, the **Hyderabadi Dum Biryani**. Hailing from the Chettinad [region](https://en.wikipedia.org/wiki/Chettinad) of Tamil Nadu, renowned for its aromatic and spicy cuisine, this biryani is a culmination of spices, herbs, and local culinary expertise that has been passed down through generations.
**Veg Chettinad Biryani – smart alternative:** While the meat version (especially mutton and chicken) is the more iconic dish, there’s a loyal following for the vegetarian version too. It’s not just a compromise — it’s a dish in its own right:
* Loaded with vegetables like **mushrooms, carrots, beans, peas, and potatoes**
* Soaks up the **spicy green masala** beautifully
* Offers a perfect balance of **heat, aroma, flavour and colour**, making it a vegetarian showstopper
**Why It Looks So Attractive:** The secret to its **rich green colour** lies in the blend of **mint, coriander, green chillies, and coconut,** all ground fresh and added to the biryani base. This gives it:
* A vibrant, attractive herbal texture.
* A **refreshing, balanced aroma** that complements the bold spices
* A uniquely **appetising presentation** that stands out from the usual saffron-toned biryanis
**Fun Fact**
In many Chettinad households, **biriyani isn’t a Sunday luxury — it’s a Saturday ritual!** That’s because markets are busiest on Saturdays, and families gather for a big, spicy pot of biryani to kick off the weekend.
## Ingredients
### For masala paste:
* handful coriander
* handful mint
* ½ onion
* 4 chilli
* 1 inch ginger
* 5 cloves garlic
### For marination:
* 10 mushroom *(chopped)*
* 1 potato *(cubed)*
* 1 carrot *(chopped)*
* 5 beans *(chopped)*
* 3 tbsp peas
* ½ cup curd
* ½ tsp turmeric
* ½ tsp chilli powder
* ½ tsp cumin powder
* 2 tbsp biryani masala
* 1 tsp salt
### For biryani:
* 2 tbsp oil
* 2 tbsp ghee
* 1 tsp cumin
* 1 tsp fennel
* 1 tsp pepper
* 1 inch cinnamon
* 1 javetri
* 3 bay leaf
* 1 tsp cloves
* 1 black cardamom
* 1 onion *(sliced)*
* ½ capsicum *(cubed)*
* 1 tomato *(sliced)*
* 1½ cup water
* 1 cup coconut milk
* 1 tsp salt
* 2 tbsp coriander *(chopped)*
* 2 tbsp mint *(chopped)*
* 3 chilli *(slit)*
* 2 tsp lemon juice
* 1½ basmati rice *(soaked)*
## Instructions
1. Firstly, in a mixer jar take a handful of coriander, a handful of mint, ½ onion, 4 chilli, 1 inch ginger and 5 cloves of garlic.
2. Grind to a smooth paste. Keep aside.
3. In a large bowl take 10 mushroom, 1 potato, 1 carrot, 5 beans and 3 tbsp peas.
4. Add a prepared masala paste, ½ cup curd, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, 2 tbsp biryani masala and 1 tsp salt.
5. Mix well and marinate for 30 minutes.
6. In a large kadai heat 2 tbsp oil and 2 tbsp ghee. Saute spices till they turn aromatic.
7. Now add 1 onion and saute till the onion turns golden brown.
8. Add in ½ capsicum, 1 tomato and saute well.
9. Now add in the marinated vegetables and cook till the oil separates.
10. Further add 1½ cup water, 1 cup coconut milk, 1 tsp salt, 2 tbsp coriander, 2 tbsp mint, 3 chilli and 2 tsp lemon juice. Mix well.
11. Once the water comes to a boil, add 1½ basmati rice and mix gently. If you are having seeraga samba rice, it's the best choice to use.
12. Cover and simmer for 20 minutes.
13. Finally, enjoy Chettinad Biryani Recipe with raita.
## Step-by-step
Firstly, in a mixer jar, take a handful of coriander, a handful of mint, ½ onion, four chilli, 1 inch ginger and five cloves of garlic.
Grind to a smooth paste. Keep aside.
In a large bowl, combine 10 mushrooms, 1 potato, 1 carrot, 5 beans, and 3 tablespoons of peas.
Add a prepared masala paste, ½ cup curd, ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, 2 tbsp biryani masala and 1 tsp salt.
Mix well and marinate for 30 minutes.
In a large kadai, heat 2 tbsp oil and 2 tbsp ghee. Saute spices till they turn aromatic.
Now, add one onion and sauté until the onion turns golden brown.
Add ½ capsicum and 1 tomato, and sauté well.
Now add in the marinated vegetables and cook till the oil separates.
Further add 1½ cups water, 1 cup coconut milk, 1 tsp salt, 2 tbsp coriander, 2 tbsp mint, three chilli and 2 tsp lemon juice. Mix well.
Once the water comes to a boil, add 1½ basmati rice and mix gently. If you are having seeraga samba rice, it’s the best choice to use.
Cover and simmer for 20 minutes.
Finally, enjoy **Chettinad Biryani Recipe** with raita.
## Video
## Notes
* Firstly, the unique coconut flavour makes this biryani unique.
* Also, if you are using seeraga samba rice, make sure to adjust the water accordingly.
* Additionally, add more chilli, as the coconut milk will mellow the spiciness.
* Finally, **Chettinad Biryani Recipe** tastes great when served after 1 hour.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/chettinad-biryani-recipe-chettinad-style/](https://hebbarskitchen.com/chettinad-biryani-recipe-chettinad-style/)
