Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masala. In this video, I prepared fresh chettinad masala and cooked chettinad baby potato masala roast and layered with cooked rice and prepared dum biryani. This is my way of cooking chettinad dum biryani. I also prepared cucumber and carrot raita which go well along with this style of dum biryani. This is can be served like dum biryani style or mixed all together and served as regular biryani.
Ingredients
Chettinad masala:
Jeera/சீரகம் - 2 tsp
Coriander seed/தனியா - 1 tsp
Fennel seed/ சோம்பு - 2 tsp
Black pepper/ மிளகு - 2 tsp
Red chili/அவர் மிளகாய் - 6
Black stone flower/கல்பாசி - small
Cinnamon/பட்டை- 2
Cloves/இலவங்கம்- 5
Cardamom/ஏலக்காய் - 2
Curry leaves /கருவாப்பிலை- 2 sprigs
Rice preparation:
Water - 10 cup
Salt- 1 tsp
Cinnamon/பட்டை- 1
Cardamom/ ஏலக்காய் - 2
Jeera/சீரகம்- 1 tsp
Basmati rice/பாஸ்மதி அரிசி- 3 cup
Chettinad baby potato masala roast:
Oil/எண்ணெய் - 3 tbsp
Urad dhal/உளுத்தம் பருப்பு - 1 tsp
Curry leaves/கருவாப்பிலை - 2 sprigs/few
Big onion/பெரிய வெங்காயம் - 2
Green chili/பச்சை மிளகாய்-1
Ginger & garlic/இஞ்சி பூண்டு - 5 garlic & 2” ginger ( crushed)or 2 tbsp ginger garlic paste
Salt /உப்பு - as required
Tomato/தக்காளி - 2
Grounded masala/அரைத்த மசாலா- 1 bowl( grounded masala is enough for 3 cup rice biryani)
Coriander powder/தனியா தூள் - 1 1/2 tsp
Chili powder/மிளகாய் தூள்- 1 tsp
Turmeric powder/மஞ்சள் தூள்- 1/2 tsp
Curd/தயிர் - 1/2 cup
Coriander leaves/கொத்தமல்லி- .chopped
Mint/புதினா - chopped (optional)
Raita:
Curd - 2 cup
Salt - as required
Cucumber and carrot- finally chopped 1 cup
Oil- 1 tbsp
Mustard - 1/4 tsp
Urad dhal- 1/2 tsp
Curry leaves- few sprig
Red chili- 2
Cilantro- few chopped
Recipe:
* chopped big onion in fine pieces.
* chop tomato and slit green chili.
Step 1: chettinad masala preparation
Fry the ingredients under masala preparation in low flame till the aroma of the masala arise. Cool down and grind to fine powder.
Step 2: Roast baby potatoes.
1. In a skillet,add oil ,followed by chili powder,turmeric powder and grinder masala. Add boiled potato to it and roast it till golden brown.
Step 3. Biryani rice preparation
1. In a pan,add water and bring to boil. Add cinnamon,cardamom,jeera and salt. Once it boiled for few minutes ,add 30 minutes soaked basmati rice. Cook till the rice is 75% cooked.
2. Once cooked ,drain and spread it in a wide plate .
Step 4.Chettinad baby potato masala roast preparation :
1. In a wide kadai, add 3 tbsp oil, once it is hot add urad dhal and curry leaves. The curry leaves should splatter and the aroma should mix in oil,which gives unique flavor to this biryani.
2. Once curry leaf splatter, add finely chopped onion, followed by crushed ginger and garlic. Sauté for few minutes.
3. Add slit green chili,chopped tomatoes and followed by chili powder,turmeric powder and coriander powder,grounded masala. Sauté till the tomato is mushy and masala is well cooked.( grounded masala is perfect for 3 cup biryani rice preparation).Add 1/2 cup curd to the masala and cook for 2 minutes.
4. Once oil separates from masala(oil separation is indication of cooked masala), add masala roasted baby potatoes.( without roasting baby potato in masala, I felt the potato taste bland in biryani).cover and cook for 5-6 minutes,till the potato is well coated and masala cooks.
5. After 5 minutes, add coriander leaves and mix well. Let it rest.
Step 5 : Dum biryani preparation
1. Place dosa tawa on stove and place thick bottom pan on top and spread 1/2 portion of potato masala and followed by half cooked rice and layered again with baby potato masala and rice. Finally garnish with coriander leaves and mint(optional).
2. Cover it with plate and place heavy item on top and keep it in low flame and cook for 20 minutes in dum.(heavy item on top helps the pressure inside pan stay inside and helps to cook the rice and masala in dum setting)
3. After 20 minutes,remove the heavy items and open the plate. Slowly mix the rice and masala. Transfer it to plate.serve it with cucumber and carrot raita.
Raita:
1. In a bowl,add thick curd and add salt, followed by chopped cucumber and carrot. Mix it.
2. For tadka, in a small skillet add oil,mustard,urad dhal,curry leaves,red chili and hing. Sauté and mix it with raita.
3. Finally add chopped coriander leaves , mix and serve with yummy dum biryani.
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