Chettinad Biryani Recipe (Vegetarian)

Head to Tamil Nadu in South India, which is also the region of the Chettiar community that is known for its robust and versatile food. And when we are talking about this food culture, how can we not mention about the famous Chettinad Biryani? My recipe of this biryani version is a spicy flavorful vegetarian one made with basmati rice, fresh mushrooms, yogurt, plenty of spices, herbs and coconut milk. The mushrooms add a good deal of umami flavor and a meaty texture to the biryani! Try it to know.

About Chettinad Biryani

Mushrooms make a regular appearance in my family meals. So, many of my favorite recipes include this earthy ingredient.

On this post, I have shared a delish, robust and complex-flavored recipe of Chettinad Biryani made with mushrooms, yogurt, spices and coconut milk as the base.

Chettinad Biryani hails from the Chettinad region of Tamil Nadu, home to the Chettiar community known for its vibrant culture, distinctive architecture, and, most notably, its bold and flavorful cuisine.

This biryani, like many dishes of the Chettinad culinary repertoire, is a harmonious blend of the community’s trade influences, local ingredients, and traditional cooking techniques.

This Chettinad Biryani has a complex flavor and is quite spicy. Usually, the South Indian version of biryanis are one-pot recipes and not cooked in layers or dum-cooked, like this traditional Veg Biryani. My recipe will give you a really flavorsome biryani which will keep you longing for more.

To make this particular Chettinad Biryani recipe, you will need a few key ingredients, including Coconut Milk and Curd or yogurt. You can make your coconut milk a day before or you can even use store-bought one.

The curd or yogurt can be skipped, if needed. However, I would not recommend skipping the coconut milk, as it is an essential ingredient in this recipe.

To make this Chettinad Biryani in the Instant Pot or in a stove-top pressure cooker, do read my FAQ section below or the notes section of the recipe card.

If you love different varieties of biryanis made with mushrooms, have a look at this South Indian style vegan recipe of Mushroom Biryani.

How to make Chettinad Biryani

Soak & Prep Rice

1. First, rinse 1 heaped cup rice well in water. Then, soak it in water for 20 to 30 minutes.

You can use any kind of non-sticky white rice. I have included basmati rice but the South Indian variety of seeraga samba rice also works well.

2. After 20 to 30 minutes, drain the rice of all the water. Add 1 teaspoon ghee to the soaked rice grains.

3. Next, coat the rice with ghee, then allow the rice to marinate for 10 to 15 minutes.

Note: Instead of marinating the rice, you can also sauté the rice in ghee lightly.

Prep Other Ingredients

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

5. Next, thinly slice 2 medium onions. After that, chop 1 medium to large tomato.

At this point, you can also go ahead and chop 3 to 4 green chilies, 3 to 4 medium garlic cloves and 1 inch ginger. Additionally, you can chop mint leaves and cilantro as well.

Note: If you are worried about the spice level, you can add fewer green chilies to the recipe.

Make Green Paste & Marinate

6. Now, in a small grinder or chutney grinder, combine ¼ cup chopped mint leaves, ¼ cup chopped cilantro, 2 to 3 teaspoons chopped green chilies, 1 teaspoon chopped garlic and 1 teaspoon chopped ginger.

7. Then, add ½ to 1 tablespoon water and grind to a fine and smooth paste.

8. Next, add the ground green paste along with 3 tablespoons curd (or yogurt) to the chopped mushrooms.

Note: Curd can be skipped in the recipe. Just marinate them with the rest of the ingredients.

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

10. After that, gently mix all the ingredients with the mushrooms. Cover and set aside to marinate for 20 to 30 minutes.

11. Now, take all the whole spices and set aside.

Note: Below the spices are photographed in clockwise order:

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

Fry & Sauté

12. Now, heat 2 to 2½ tablespoons oil in a thick-bottomed pot or pan. Lower the heat, add the whole spices and sauté until they are fragrant.

Use any neutral oil. You can also make the biryani with coconut oil.

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

14. Then, stir well and sauté the mixture on low to medium heat. Add a pinch of salt for quick cooking of the onions.

15. While you cook, stir often. Continue to sauté until the onions become golden.

16. Then, add ½ cup chopped tomatoes.

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

18. Next, add the marinated mushrooms.

19. Then, stir well again and sauté them for 6 to 7 minutes.

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

Note: Add water as required depending on the quality of rice. You can add from ½ to 1 cup water. For example, I used organic basmati rice, so I added 1 cup water.

21. Keep an eye on the mushrooms. When they have shrunk and you can see oil specks on top of the mixture, it is time to add the water + left over marinade mixture.

Make Chettinad Biryani

22. Then, add 1 cup thick coconut milk.

23. Now, mix and stir well.

24. Then, season with salt.

25. Continue to stir.

Note: At this point, check the taste of the stock. It should taste a bit salty.

26. Then, on medium heat, bring the mixture to a boil.

27. Next, add the ghee-coated rice and mix gently.

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

29. Then, allow the biryani to simmer on a medium-low heat until the rice grains are cooked well. Make sure you check once or twice, while the rice is cooking.

Once the rice grains are cooked, cover and allow to stand for 5 minutes before serving the biryani.

Cook times may vary: It took me 12 minutes for the rice to cook. Depending on the thickness and depth of the pan, quality of rice and heat level, it can take 10 to 12 minutes.

Serving Suggestions

So like most other biryanis, this biryani is best paired with a cooling raita. Opt to make any of your favorite raita. While I always go for Cucumber Raita or the classic Onion Tomato Raita, you can choose raitas like Boondi Raita or Mint Raita. Simple plain curd (yogurt) also tastes good.

You can also pair with some kachumber or onion and lemon salad, if you like. A bowl of plain curd also tastes good.

This biryani has a lot of spices and is really flavorful. So, I would recommend serving it without any curry or gravy. You can also enjoy the biryani as is without any sides.

Storage & Leftovers

Any leftovers can be stored in the refrigerator for 1 day. Keep the biryani in a covered container. While reheating, either sauté until warm or hot in a skillet or steam for 5 minutes in a pot or an Instant Pot.

About Chettinad Cuisine

The Chettinad region historically was the heart of the Chettiar community, a prosperous merchant class who traveled extensively across Southeast Asia for trade.

This extensive travel led to the assimilation of various culinary elements from countries like Burma (now Myanmar), Malaysia, and Indonesia.

The spices and techniques they encountered abroad were incorporated into their traditional recipes, creating the bold, spice-rich dishes like this Chettinad Biryani and more.

Biryani itself has Persian roots and was introduced to India by the Mughals. Over time, it evolved into numerous regional variations across the country, with each region adapting the dish to its local palate and available ingredients.

The Chettinad Biryani emerged as a response to the Tamil Nadu region’s love for strong, aromatic spices, coconut, and tangy flavors.

Unlike other biryanis that usually heavily rely on yogurt or cream, my Chettinad Biryani incorporates the region’s iconic masalas and coconut milk.

The dish typically uses seeraga samba rice, a short-grained variety unique to Tamil Nadu, prized for its ability to absorb flavors and maintain a delicate texture. As you must have seen above, I have used basmati rice in my recipe.

Expert Tips

1. Choice of rice: This biryani tastes great with both basmati rice and seeraga samba rice. If you do not have either of these rice varieties, then use any non-sticky variety of short-grained or medium-sized rice.
2. Adding spices: For the best taste, I would suggest to use all of the spices listed in the recipe. However, if you have trouble finding some of the ingredients, you can skip kapok buds, stone flower and mace.
3. Use of herbs: The recipe has mint and cilantro (coriander leaves). If you do not have fresh mint leaves, use dried mint instead. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves, if you do not have these or swap with fresh parsley. Omit curry leaves if you do not have them. In all these cases the flavor will be different.
4. Vegan options: Use vegan yogurt in place of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, add 1 teaspoon of lemon juice to the rice after adding water. Additionally, use a neutral oil in place of ghee.
5. Add vegetables: You can make the biryani with your choice of mixed vegetables.

FAQs

Chettinad Biryani recipe from the archives was first published on July 2015. It has been republished and updated on December 2024.