Here’s a flavourful, spicy and authentic Chettinad Mutton Biryani recipe—a signature dish from Chettinad, famous for its bold spices and rich aroma.
🍛 Chettinad Mutton Biryani Recipe
🧾 Ingredients
For Marination:
500 g mutton
1/2 cup curd
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
Salt as needed
Juice of 1 lemon
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To learn about Tamil Nadu's famous varieties of Biryani—and to easily cook and savor them—you can purchase the book *Popular Biryani Varieties of Tamil Nadu*.
For Biryani:
2 cups seeraga samba rice (traditional choice)
3 tbsp sesame oil + 2 tbsp ghee
2 bay leaves
1 cinnamon stick
3 cloves
2 cardamom pods
1 star anise
2 onions (thinly sliced)
2 tomatoes (chopped)
2 green chillies (slit)
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tbsp red chilli powder
2 tbsp coriander powder
1 tsp garam masala
Fresh mint leaves (handful)
Fresh coriander leaves (handful)
Salt to taste
3–4 cups water
🍳 Cooking Method
1️⃣ Marinate the Mutton
Mix mutton with curd, spices, lemon juice, and salt.
Let it marinate for at least 1 hour (overnight gives the best flavour).
2️⃣ Prepare Rice
Wash and soak seeraga samba rice for 20 minutes.
Drain and keep aside.
3️⃣ Cook the Masala
Heat oil and ghee in a pressure cooker or heavy pot.
Add whole spices (bay leaf, cinnamon, cloves, cardamom, star anise).
Add onions and sauté until golden brown.
Add green chillies and ginger-garlic paste. Cook till raw smell goes.
Add tomatoes and cook until soft.
4️⃣ Add Mutton
Add marinated mutton and cook for 8–10 minutes until it releases oil.
Add turmeric, chilli powder, coriander powder, and garam masala.
Mix well.
5️⃣ Cook the Biryani
Add water and bring to a boil.
Add soaked rice and mix gently.
Add mint and coriander leaves.
Adjust salt.
6️⃣ Dum Cooking
Pressure cook for 2 whistles OR
Cook covered on low flame (dum) for 15–20 minutes until rice is done.
7️⃣ Final Touch
Let it rest for 10 minutes.
Fluff gently and serve hot.
🍽️ Best Served With
Onion raita 🥗
Brinjal curry (ennai kathirikai)
Boiled egg
🔥 Tips for Perfect Chettinad Biryani
Always use seeraga samba rice for an authentic taste.
Cook on low flame for dum—this locks in flavours.
Don’t add too much water; biryani should be fluffy, not mushy.
Fresh mint + coriander is key for aroma.
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