#Jeera samba rice mutton biryani how to#

Once the fresh spices are nicely fried in oil+ghee, add the sliced onions and chillies and saute till onions are caramelized.Īdd a tbsp of ginger garlic paste and saute for a minute.Īdd chopped tomatoes, chopped mint & coriander leaves and saute for a minute.Īdd salt, chilli powder and garam masala powder and saute till oil releases.Īdd the marinated chicken and mix everything quickly.Ĭover the cooker and let the chicken cook in low flame for 10 minutes. For that take a pressure cooker, heat oil and ghee.Īdd the fresh spices mentioned in the ingredients section. Next step is preparing the gravy for the biryani. Wash and soak seeraga samba rice for an hour. It is a fragrant, aromatic short grain rice grown in Tamil Nadu.Start with scoring or slitting the chicken drumsticks and marinate in curd, chilli powder, turmeric powder, garam masala powder, salt, coriander & mint leaves for an hour. (Source - web) Seeraga Samba / Jeera Samba RiceĪnother important ingredient that makes this Veg Biryani different is the use of Seeraga Samba Rice. This spice gives the signature black color to various masalas like Goda Masala / Kala Masala. Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen. It is a dried flower and a dominant spice in all Chettinad preparations. Going by different names like Dagad Phool, Kalpasi, Patthar Ke Phool, this is one of the most unusual spices in the Indian repertoire. Black Stone Flower / Dagad Phool / Pathar Phool / Kalpasi Some ask you to substitute the Maratha Moggu with more cloves, trust me, it will never work. However, this spice is still a mystery to many. These Mogga are dried ripe fruit. First of all, I am not a botanist, so I cannot verify this information. The Italian Cuisine uses the unripe flower buds by pickling them in brine. The long spice looks pungent and we will not be able to grind it.įinally, during my research on Marati Mogga many years ago, I came to know it is called Kapok Buds or Indian Capers. Marati Mogga is not the same as the long spice used in making biryanis.

Many shopkeepers will give you a long spice you find next to the marati mogga in the picture. This spice may not be easily available in all Indian stores. Karnataka's special Bisi Bele Bath uses this Indian spice extensively. Marathi Moggu Ingredients that Make this Biryani unique and Special Marathi MogguĬertainly, the main ingredient that is unique is the Marathi Moggu or Marati Mogga. Whole Spices used in making Chettinad Veg Biryani Over the years, we have made this so many times, and each time I have adapted from this source with my own interpretation. She suggested this Biryani from a Chettinad specialized site. I got the suggestion for this month's challenge from PJ. We have enjoyed some of the most popular recipes from this region. Chettinad Cuisine is very famous all over the world. I can say this is the best south Indian vegetable biryani in a pressure cooker you can make.įor the Indian Cooking Challenge this month, we travel a little down from last month, to the famous Chettinad of Tamil Nadu. Though this is a Kaikari Biryani, even my kids love it. The unique taste comes from using Seeraga Samba Rice. This Chettinad Veg Biryani is a spicy one-pot Biryani, made in a pressure cooker.

I have made this recipe many times over the years, it has been a hit with my family and they say it is the Best Chettinad Biryani recipe I have made.

#Jeera samba rice mutton biryani how to#

Learn how to make Chettinad Vegetable Biryani with this detailed recipe and step-by-step pictures. This biryani is one of the delicious biryanis and uses Chettinad special spices and rice. Chettinad Vegetable Biryani, popularly known as Chettinad Veg Biryani or Kaikari Biryani, is from the region of Chettinad, Tamil Nadu.