Chettinad Biryani Recipe – Spicy & Aromatic South Indian Delight

Chettinad Biryani is a fiery, flavorful, and aromatic biryani from the Chettinad region of Tamil Nadu, famous for its freshly ground spices and bold flavors. Unlike mild North Indian biryanis, Chettinad Chicken Biryani is rich in pepper, fennel, and roasted masalas, giving it an irresistible aroma and authentic taste. This dish is popular in South Indian weddings, festivals, and street food joints.

🛒 Ingredients for Chettinad Chicken Biryani (Serves 6)

For Marination

• Chicken (bone-in) – 1 kg

• Yogurt – 1 cup

• Ginger-garlic paste – 2 tbsp

• Red chili powder – 1 tsp

• Turmeric powder – ½ tsp

• Salt – 1 tsp

• Lemon juice – 1 tbsp

For Rice

• Jeeraga samba rice – 4 cups

• Water – as required

• Salt – 1 tbsp

• Bay leaf – 1

• Green cardamom – 2

• Cloves – 2

For Chettinad Masala (Roast & Grind)

• Fennel seeds – 1 tsp

• Cumin seeds – 1 tsp

• Black peppercorns – 1 tsp

• Dry red chilies – 6

• Coriander seeds – 2 tsp

• Cinnamon stick – 1-inch

• Cloves – 4

• Cardamom – 2

• Star anise – 1

• Mace – 1 strand

• Grated coconut – ¼ cup

For Cooking

• Ghee – 4 tbsp

• Oil – 3 tbsp

• Onions – 3 large (thinly sliced)

• Tomatoes – 2 medium (chopped)

• Green chilies – 4 (slit)

• Fresh mint leaves – ½ cup (chopped)

• Fresh coriander leaves – ½ cup (chopped)

• Saffron – a pinch (soaked in ¼ cup warm milk)

• Fried onions – ½ cup

🍳 Step-by-Step Cooking Instructions

Step 1 – Prepare the Chettinad Masala

1. Heat a pan and dry roast fennel seeds, cumin, peppercorns, red chilies, coriander seeds, cinnamon, cloves, cardamom, star anise, mace, and grated coconut until aromatic.

2. Cool and grind to a fine powder. This is the heart of authentic Chettinad flavor.

Step 2 – Marinate the Chicken

1. In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, salt, and lemon juice.

2. Add 2 tbsp of the freshly ground Chettinad masala.

3. Mix well, cover, and refrigerate for at least 1 hour.

Step 3 – Cook the Rice

1. Wash jeeraga samba rice and soak for 20 minutes.

2. Boil water with salt, bay leaf, cardamom, and cloves.

3. Add rice and cook until 70% done. Drain and set aside.

Step 4 – Prepare the Biryani Masala Base

1. Heat ghee and oil in a heavy-bottomed pot.

2. Add sliced onions and fry until golden brown.

3. Add green chilies and chopped tomatoes, cooking until soft.

4. Stir in the remaining Chettinad masala and fry for 2 minutes.

5. Add marinated chicken and cook until 80% done.

Step 5 – Layer the Chettinad Biryani

1. Spread half the chicken mixture at the bottom of the pot.

2. Add half the rice, drizzle saffron milk, fried onions, mint, and coriander.

3. Repeat layers, finishing with rice and garnishes.

Step 6 – Dum Cooking

1. Seal the pot with a tight-fitting lid or dough.

2. Cook on low flame for 20–25 minutes.

3. Rest for 10 minutes before serving.

🥗 Serving Suggestions

• Best served with onion raita, boiled eggs, and Chettinad chicken curry.

• Garnish with extra fried onions and mint for added aroma.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Chettinad Biryani

• Always roast spices fresh for a stronger aroma.

• Jeeraga samba rice is essential for authentic taste.

• Slow dum cooking helps flavors infuse deeply.

• For vegetarian Chettinad biryani, replace chicken with mushrooms, paneer, or vegetables.

📍 Location & Origin

• Cuisine: South Indian / Tamil Nadu Cuisine

• Place of Origin: Chettinad, Tamil Nadu, India

• Cultural Significance:
  Chettinad is known as the spice capital of Tamil Nadu, and its biryani reflects the region’s love for bold, complex flavors. Traditionally cooked in seera samba rice (also called jeeraga samba), it’s a favorite during festivals like Pongal, Diwali, and weddings in the Chettinad community.

Interesting Facts :-
This Traditional Chettinad Biryani Recipe is a must-try for spice lovers. The freshly ground masala, fragrant jeeraga samba rice, and tender chicken make it a royal South Indian feast. Whether you make it for festivals or Sunday lunch, this dish will transport you straight to the spice-rich kitchens of Tamil Nadu’s Chettinad region.