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Biryani in every taste, every form is everyone’s favorite. Isn’t it?

It is true that each and every region and religion has its own taste and flavors. This variation is may be due to the change of local masalas they put into the Food.

Whatever your palate is, Biryani is made in a very exotic style. It is considered as royal food in every place as well as relished by everyone.

Biryani is a dish made with flavourful curry cooked with semi-cooked rice.

It is originated by Muslims in Indian Subcontinent. Originally, the dish brought to India by Mughals but this has its genesis in Persia. But there is always a debate on its origin.

We shouldn’t be bothered by all these. We should enjoy eating only. Ha-ha-ha-ha.

“Ain’t no love is like love of BIRYANI.

About Chettinad Biryani

So, this Biryani is known for its masala which is quite different from the traditional one.

This Biryani is cuisine from Nattukotai, Tamil Nadu. Nattukotai is a community in a village Chettinadu, Tamilnadu.

And Chettinad recipes is one of the famous recipes there. It has few more spices than the traditional one such as star anise, stone flower, dried flower pods, etc.

Chettinad Masala

Though, Chettinad Biryani Masala is easily available in the market.

But, nothing can beat the flavor of freshly grounded Masala. Making your own Biryani Masala is something that will upgrade your dish to the next level.

The aroma of this freshly grounded Masala is unexplainable.

And also each bite of Biryani is a burst of flavors.

Making Chettinad Biryani Masala

Sorry, after making Masala I realized, I haven’t click the pictures of the making process.

So, explaining here how to make this flavourful Masala.

Dry Roast the spices such as 2 Star Anise, 1 Mace Blade, 1 Black Cardamom, 2 Green Cardamom, 4-5 Cloves, 7-8 Black Peppercorn, Stone flower, 1 inch Cinnamon Stick, a teaspoon of Cumin Seeds.

And Ground these spices into powder. This is the process of making Masala.

Remember, this flavor is very very important in this.

Step by Step Recipe

The First Step is Preparation.

Prepare Masala. The Method is mentioned in the above block.

Wash and Soak long grain Basmati Rice in enough water for at least 30 minutes.

Wash and Peel 4-5 baby Potatoes. Dip in the water so that the Potatoes are not discolored. (optional)

Boil Eggs.

Frying the Eggs

Heat oil in a Pan. Add a pinch of turmeric powder, Red Chilly Powder. Place the Eggs. And Saute it for a minute both sides.

Caramelize the onions to dark brown.

Making Biryani

Take a Heavy Bottom Pan. Heat oil and ghee. Add Bay leaf and slit green chilies. Fry a second.

Add sliced Onions and Saute it till translucent. Then add one tablespoon Ginger-Garlic-Green Chilly paste to it. Cook until the raw smell fades away.

Add the potatoes (optional). Then add all the spices .i.e turmeric Powder, red chili powder, homemade biryani masala. Mix well to coat the Potatoes with the masalas.

Add a cup of curd. Cook until the oil oozes out at the corners.

Add Soaked Basmati Rice, salt, chopped coriander, and mint leaves. Add 3.5 cups of water. Cover the pan and cook until almost all the water gets absorbed.

Once the water gets absorbed by the rice. Place the sliced eggs on the top of the cooked rice. Cover the lid and let it cook for another ten minutes.

Once done, switch off the flame. Leave the Pan covered for a few more minutes so that it absorbed all the flavors into it. Serve hot with Raita.

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5 from 1 vote

Chettinad Egg Biryani

Course Main Course
Cuisine Indian, South Indian Cuisine, Tamil Nadu Cuisine
Keyword Biryani, Chettinad Biryani, Chettinad Egg Biryani, Egg Biryani
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Pooja Mahto

Ingredients 

Chettinad Biryani Masala

  • 2 Star Anise
  • 1 Mace Blade
  • 1 Black Cardamom
  • 2 Green Cardamom
  • 4-5 Black Cloves
  • 7-8 Black Peppercorn
  • Stoneflower
  • 1 inch Cinnamon Stick
  • 1 tsp Cumin seeds

Biryani

  • 2 cup Long Grain Basamati Rice
  • 4 Eggs
  • 1/2+ a pinch Turmeric powder
  • 1+ a pinch Red Chilli Powder
  • 1 cup Curd
  • 3 1/4 cups Water
  • 4 Baby Potatos (optional)
  • 1 tbsp Ghee
  • 1 tbsp Oil
  • 3 Onions; Sliced
  • 2 Onions; Sliced (to Caramalising)
  • 1 tbsp Ginger-Garlic-Green chillies paste
  • 1 Green Chilly; Slit
  • 50 gm Coriander leaves; chopped
  • 50 gm Mint Leaves; chopped

Instructions

Preparation

  • Prepare Masala by dry roasting all the spices under Biryani Masala section and then Grounding it a fine powder.
  • Wash and Soak Rice in enough water.
  • Peel 4-5 baby potatoes. And dip in water.
  • Boil the Eggs and sliced into halves.
  • Caramalise thesliced onions to deep brown.

Frying the Eggs

  • Heat oil in a Pan.
  • Add a pinch of turmeric powder, Red Chilly Powder. Place the sliced Eggs. And Saute it for a minute both sides.

Making Biryani

  • Take a Heavy Bottom Pan. Heat oil and ghee.
  • Add Bay leaf and slit green chilies. Fry a second.
  • Add sliced Onions and Saute it till translucent.
  • Then add one tablespoon Ginger-Garlic-Green Chilly paste to it. Cook until the raw smell fades away.
  • Add the Potatoes. (optional)
  • Now, add all the spices .i.e turmeric Powder, red chili powder, homemade biryani masala. Mix well to coat the Potatoes with the masalas.
  • Add a cup of curd. Cook until the oil oozes out at the corners.
  • Add Soaked Basmati Rice, salt, chopped coriander, and mint leaves. Add 3.5 cups of water. Cover the pan and cook until almost all the water gets absorbed.
  • Once the water gets absorbed by the rice. Place the sliced eggs on the top of the cooked rice. Cover the lid and let it cook for another ten minutes.
  • Once done, switch off the flame. Leave the Pan covered for a few more minutes so that it absorbed all the flavors into it.
  • Serve hot with Raita.

Notes

If you are making Biryani in a Pressure Cooker, Remember not to put whistles in it. The rice has to cook in steam, not under pressure. So, the rice got the right texture of Biryani. Best is to cook Biryani in Handis.
The amount of Water, mentioned above is perfect for this Recipe. Please do not add extra water to it. Otherwise Biryani will become sticky, which nobody wants. Right?

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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