Kritika Handa

Traditional Chettinad Biryani Recipe

Dry roast whole spices, grind into a fine powder to make Chettinad’s aromatic masala.

Prepare Biryani Masala

Marinate chicken or mutton with yogurt, ginger-garlic paste, spices, and lemon juice for 30 minutes.

Marinate The Meat

Soak basmati rice for 20 minutes, then cook with water until 70% done. Drain and set aside.

Cook The Rice

Sauté onions, green chilies, and ginger-garlic paste in ghee and oil until golden brown.

Sauté The Aromatics

Add tomatoes, marinated meat, and Chettinad masala. Cook until the meat turns color and tomatoes soften.

Cook The Masala

Layer partially cooked rice over the meat mixture, top with mint, coriander, and spices for flavor.

Layer The Biryani

Cover and cook on low heat for 20 minutes to combine flavors and cook rice fully.

Dum Cooking

Fluff the biryani gently, serve hot with raita, boiled eggs, or a side of gravy.

Serve

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