Chettinad Biryani Recipe (Vegetarian)

Head to Tamil Nadu in South India, which can also be the area of the Chettiar neighborhood that’s recognized for its sturdy and versatile meals. And after we are speaking about this meals tradition, how can we not point out concerning the well-known Chettinad Biryani? My recipe of this biryani model is a spicy flavorful vegetarian one made with basmati rice, recent mushrooms, yogurt, loads of spices, herbs and coconut milk. The mushrooms add a great deal of umami taste and a meaty texture to the biryani! Strive it to know.

About Chettinad Biryani

Mushrooms make a daily look in my household meals. So, a lot of my favourite recipes embody this earthy ingredient.

On this publish, I’ve shared a delish, sturdy and complex-flavored recipe of Chettinad Biryani made with mushrooms, yogurt, spices and coconut milk as the bottom.

Chettinad Biryani hails from the Chettinad area of Tamil Nadu, house to the Chettiar neighborhood recognized for its vibrant tradition, distinctive structure, and, most notably, its daring and flavorful delicacies.

This biryani, like many dishes of the Chettinad culinary repertoire, is a harmonious mix of the neighborhood’s commerce influences, native elements, and conventional cooking methods.

This Chettinad Biryani has a fancy taste and is sort of spicy. Often, the South Indian model of biryanis are one-pot recipes and never cooked in layers or dum-cooked, like this conventional Veg Biryani. My recipe gives you a extremely flavorsome biryani which is able to maintain you eager for extra.

To make this explicit Chettinad Biryani recipe, you will want just a few key elements, together with Coconut Milk and Curd or yogurt. You can also make your coconut milk a day earlier than or you possibly can even use store-bought one.

The curd or yogurt may be skipped, if wanted. Nevertheless, I’d not suggest skipping the coconut milk, as it’s a necessary ingredient on this recipe.

To make this Chettinad Biryani within the Instantaneous Pot or in a stove-top strain cooker, do learn my FAQ part under or the notes part of the recipe card.

In case you love completely different styles of biryanis made with mushrooms, take a look at this South Indian fashion vegan recipe of Mushroom Biryani.

Step-by-Step Information

make Chettinad Biryani

Soak & Prep Rice

1. First, rinse 1 heaped cup rice properly in water. Then, soak it in water for 20 to half-hour.

You should use any sort of non-sticky white rice. I’ve included basmati rice however the South Indian number of seeraga samba rice additionally works properly.

2. After 20 to half-hour, drain the rice of all of the water. Add 1 teaspoon ghee to the soaked rice grains.

3. Subsequent, coat the rice with ghee, then permit the rice to marinate for 10 to fifteen minutes.

Be aware: As a substitute of marinating the rice, you may as well sauté the rice in ghee frivolously.

Prep Different Substances

4. Whereas the rice soaks in water, prep your different elements. First, rinse or wipe dry 200 to 250 grams button mushrooms. Then, quarter them and place in a mixing bowl.

5. Subsequent, thinly slice 2 medium onions. After that, chop 1 medium to massive tomato.

At this level, you may as well go forward and chop 3 to 4 inexperienced chilies, 3 to 4 medium garlic cloves and 1 inch ginger. Moreover, you possibly can chop mint leaves and cilantro as properly.

Be aware: If you’re frightened concerning the spice stage, you possibly can add fewer inexperienced chilies to the recipe.

Make Inexperienced Paste & Marinate

6. Now, in a small grinder or chutney grinder, mix ¼ cup chopped mint leaves, ¼ cup chopped cilantro, 2 to three teaspoons chopped inexperienced chilies, 1 teaspoon chopped garlic and 1 teaspoon chopped ginger.

7. Then, add ½ to 1 tablespoon water and grind to a wonderful and clean paste.

8. Subsequent, add the bottom inexperienced paste together with 3 tablespoons curd (or yogurt) to the chopped mushrooms.

Be aware: Curd may be skipped within the recipe. Simply marinate them with the remainder of the elements.

9. After that, add ¼ to ⅓ teaspoon turmeric powder, ½ teaspoon pink chili powder or cayenne, ½ teaspoon garam masala powder and 1 teaspoon coriander powder.

10. After that, gently combine all of the elements with the mushrooms. Cowl and put aside to marinate for 20 to half-hour.

11. Now, take all the entire spices and put aside.

Be aware: Under the spices are photographed in clockwise order:

• 1 teaspoon fennel seeds
• 2 inexperienced cardamoms
• 2 kapok buds (Marathi moggu), non-compulsory
• 1 medium to massive tej patta (Indian bay leaf)
• 6 to 7 black peppers
• 1 inch cinnamon
• 3 to 4 cloves
• 1 small piece of stone flower, non-compulsory
• 2 single strands of mace, non-compulsory

Fry & Sauté

12. Now, warmth 2 to 2½ tablespoons oil in a thick-bottomed pot or pan. Decrease the warmth, add the entire spices and sauté till they’re aromatic.

Use any impartial oil. You may also make the biryani with coconut oil.

13. Now, add about ¾ to 1 cup thinly sliced onions.

14. Then, stir properly and sauté the combination on low to medium warmth. Add a pinch of salt for fast cooking of the onions.

15. Whilst you cook dinner, stir usually. Proceed to sauté till the onions turn into golden.

16. Then, add ½ cup chopped tomatoes.

17. Now, stir and sauté the tomatoes on medium-low to medium warmth for about 2 minutes.

18. Subsequent, add the marinated mushrooms.

19. Then, stir properly once more and sauté them for six to 7 minutes.

20. Now, within the bowl, with a bit little bit of the marinade left, add 1 cup water. Then, combine the marinade with the water.

Be aware: Add water as required relying on the standard of rice. You may add from ½ to 1 cup water. For instance, I used natural basmati rice, so I added 1 cup water.

21. Regulate the mushrooms. Once they have shrunk and you may see oil specks on prime of the combination, it’s time to add the water + left over marinade combination.

Make Chettinad Biryani

22. Then, add 1 cup thick coconut milk.

23. Now, combine and stir properly.

24. Then, season with salt.

25. Proceed to stir.

Be aware: At this level, examine the style of the inventory. It ought to style a bit salty.

26. Then, on medium warmth, deliver the combination to a boil.

27. Subsequent, add the ghee-coated rice and blend gently.

28. After that, cowl the pot or pan with a lid.

29. Then, permit the biryani to simmer on a medium-low warmth till the rice grains are cooked properly. Be sure to examine a few times, whereas the rice is cooking.

As soon as the rice grains are cooked, cowl and permit to face for five minutes earlier than serving the biryani.

Cook dinner occasions might differ: It took me 12 minutes for the rice to cook dinner. Relying on the thickness and depth of the pan, high quality of rice and warmth stage, it will probably take 10 to 12 minutes.

Serving Ideas

So like most different biryanis, this biryani is finest paired with a cooling raita. Decide to make any of your favourite raita. Whereas I all the time go for Cucumber Raita or the basic Onion Tomato Raita, you possibly can select raitas like Boondi Raita or Mint Raita. Easy plain curd (yogurt) additionally tastes good.

You may also pair with some kachumber or onion and lemon salad, for those who like. A bowl of plain curd additionally tastes good.

This biryani has a variety of spices and is actually flavorful. So, I’d suggest serving it with none curry or gravy. You may also benefit from the biryani as is with none sides.

Storage & Leftovers

Any leftovers may be saved within the fridge for 1 day. Maintain the biryani in a lined container. Whereas reheating, both sauté till heat or sizzling in a skillet or steam for five minutes in a pot or an Instantaneous Pot.

About Chettinad Delicacies

The Chettinad area traditionally was the guts of the Chettiar neighborhood, a affluent service provider class who traveled extensively throughout Southeast Asia for commerce.

This intensive journey led to the assimilation of assorted culinary parts from nations like Burma (now Myanmar), Malaysia, and Indonesia.

The spices and methods they encountered overseas had been integrated into their conventional recipes, creating the daring, spice-rich dishes like this Chettinad Biryani and extra.

Biryani itself has Persian roots and was launched to India by the Mughals. Over time, it advanced into quite a few regional variations throughout the nation, with every area adapting the dish to its native palate and obtainable elements.

The Chettinad Biryani emerged as a response to the Tamil Nadu area’s love for robust, fragrant spices, coconut, and tangy flavors.

Not like different biryanis that normally closely depend on yogurt or cream, my Chettinad Biryani incorporates the area’s iconic masalas and coconut milk.

The dish sometimes makes use of seeraga samba rice, a short-grained selection distinctive to Tamil Nadu, prized for its capacity to soak up flavors and keep a fragile texture. As you need to have seen above, I’ve used basmati rice in my recipe.

Skilled Ideas

1. Selection of rice: This biryani tastes nice with each basmati rice and seeraga samba rice. In case you would not have both of those rice varieties, then use any non-sticky number of short-grained or medium-sized rice.
2. Including spices: For the perfect style, I’d recommend to make use of all the spices listed within the recipe. Nevertheless, when you have bother discovering among the elements, you possibly can skip kapok buds, stone flower and mace.
3. Use of herbs: The recipe has mint and cilantro (coriander leaves). In case you would not have recent mint leaves, use dried mint as a substitute. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves, for those who would not have these or swap with recent parsley. Omit curry leaves for those who would not have them. In all these circumstances the flavour will probably be completely different.
4. Vegan choices: Use vegan yogurt instead of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, add 1 teaspoon of lemon juice to the rice after including water. Moreover, use a impartial oil instead of ghee.
5. Add greens: You can also make the biryani together with your selection of blended greens.

FAQs

Please make sure you charge the recipe within the recipe card or go away a remark under when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Chettinad Biryani Recipe (Vegetarian)

By Dassana Amit

This Chettinad Biryani recipe is a spicy, flavorful, vegetarian one made with aromatic basmati rice, recent button mushrooms, flavorful spices, tangy yogurt and creamy coconut milk. The recipe requires just one pot and is made in lower than 45 minutes!

Prep Time 20 minutes minutes

Cook dinner Time 25 minutes minutes

Whole Time 45 minutes minutes

Cook dinner ModeStop your display from going darkish whereas making the recipe

Soaking Rice

• First rinse rice very properly in water for a few occasions. Then soak the rice in water for 20 to half-hour.

• After 20 to half-hour, drain the water from the rice grains. Add 1 teaspoon ghee to the soaked rice.

• Combine and coat the rice with ghee very properly and permit to marinate for 10 to fifteen minutes. As a substitute of marinating, you may as well sauté the rice in ghee frivolously in a pan on low warmth.

Getting ready Veggies

• While you maintain the rice for soaking, prep the remaining elements. First rinse or wipe dry after which quarter or slice the mushrooms. Switch them to a mixing bowl and put aside.

• Slice thinly the onions. Chop the tomato. Additionally chop the inexperienced chilies, garlic cloves and ginger. Chop mint and coriander leaves as properly.

Making Inexperienced Paste

• In a small grinder or chutney grinder, take the chopped mint leaves, coriander leaves, inexperienced chilies, garlic and ginger. 

• Add ½ to 1 tablespoon water or as required. Mix to a clean paste.

Marinating With Inexperienced Paste

• Add this floor inexperienced paste with the curd to the chopped mushrooms.

• Sprinkle turmeric powder, pink chilli powder, garam masala powder and coriander powder.

• Gently combine all of the elements. Cowl and put aside to marinate for 20 to half-hour.

Sautéing Aromatics

• Warmth 2 to 2.5 tbsp oil in a thick bottomed pot or pan. Add the entire spices and fry them for just a few seconds or till they’re aromatic.

• Then add the sliced onions. Combine very properly and sauté them on a low to medium warmth. Add a pinch of salt for fast cooking of the onions.

• Stir usually and sauté till the onions turn into golden.

• Add tomatoes. Stir and sauté the tomatoes for about 2 minutes.

• Add the marinated mushrooms. Combine very properly and sauté them for six to 7 minutes or till they shrink and also you see oil specks on prime.

• Within the bowl right here will probably be some marinade left. Add 1 cup water and blend the marinade with the water. 

• Add water as required relying on high quality of rice. You may add from ½ to 1 cup water. I used natural basmati rice, so I added 1 cup of water.

• Add this marinade blended water to the mushrooms within the pan. Additionally add 1 cup coconut milk. Combine very properly.

• Season with salt and stir. On a medium warmth deliver the combination to a boil.

Making Chettinad Biryani

• Then add the ghee coated rice. Combine once more gently.

• Cowl the pot or pan with a lid. Examine a few times when rice is cooking.

• On a medium-low warmth cook dinner till the rice grains are tender and gentle. 

• It took me 12 minutes for the rice to cook dinner. Relying on the thickness and depth of pan, high quality of rice and flame depth, it will probably take about 10 to 12 minutes to cook dinner rice.

• As soon as the rice grains are tender, cowl and permit to face for five minutes earlier than serving Chettinad Biryani. Then gently fluff the rice with a fork.

Serving & Storage

• Garnish with mint or coriander leaves and serve Chettinad Biryani with a facet salad or raita of your selection.

• Any leftovers may be saved within the fridge for in the future. Maintain the biryani in a lined container.

• Whereas reheating, both sauté till heat or sizzling in a skillet or steam for five minutes in a pot or an Instantaneous Pot.

• This Chettinad Biryani tastes good with each basmati rice and seeraga samba rice. In case you would not have both of those rice varieties, then make the biryani with any non-sticky number of short-grained or medium-sized rice.
• For the perfect taste and style, I’d recommend to make use of all spices. However as a result of non availability, skip kapok buds, stone flower and mace. 
• Use vegan yogurt instead of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, then add 1 teaspoon lemon juice to the rice after including water. Use a impartial oil instead of ghee. 
• Cremini and shiitake mushrooms additionally style nice on this recipe. You may embody a mix of assorted styles of edible recent mushrooms.
• The recipe consists of mint and coriander leaves (cilantro). In case you would not have recent mint leaves, use dried mint as a substitute. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves for those who would not have these or swap with recent parsley. Skip curry leaves for those who would not have them. In all these circumstances the flavour will probably be completely different.
• Relying on the standard, age of rice and the water content material in coconut milk, the quantity of water will differ. Often for 1 cup of basmati rice, 2 cups of liquids work properly when cooking in a pan or pot.
• Do rinse the rice grains properly in order that the water is evident of starch. This can help make the cooked rice grains non-sticky.

Diet Info

Chettinad Biryani Recipe (Vegetarian)

Quantity Per Serving

Energy 556 Energy from Fats 261

% Every day Worth*

Fats 29g45%

Saturated Fats 17g106%

Polyunsaturated Fats 1g

Monounsaturated Fats 10g

Ldl cholesterol 7mg2%

Sodium 385mg17%

Potassium 703mg20%

Carbohydrates 67g22%

Fiber 6g25%

Sugar 6g7%

Protein 10g20%

Vitamin A 605IU12%

Vitamin B1 (Thiamine) 0.2mg13%

Vitamin B2 (Riboflavin) 0.4mg24%

Vitamin B3 (Niacin) 4mg20%

Vitamin B6 0.3mg15%

Vitamin B12 0.1µg2%

Vitamin C 17mg21%

Vitamin D 0.2µg1%

Vitamin E 4mg27%

Vitamin Ok 9µg9%

Calcium 113mg11%

Vitamin B9 (Folate) 46µg12%

Iron 4mg22%

Magnesium 82mg21%

Phosphorus 257mg26%

Zinc 2mg13%

* P.c Every day Values are based mostly on a 2000 calorie food regimen.

Chettinad Biryani recipe from the archives was first revealed on July 2015. It has been republished and up to date on December 2024.