Biryani, Pulao and fried rice varietiesChettinad urulai biryani | restaurant style small potato biryani

Chettinad urulai biryani | restaurant style small potato biryani

Biryani i wanted to try with small potatoes for a long time. During our vacation to India last month, we went Cream center for dinner on my daughter’s birthday. A biryani mela was going on there and we ordered a chettinad vegetable biryani. Me and my younger co sister relished it each and every bite. After coming back home, there was an urge for me to try this Chettinad biryani at home. Last week i called my friend for dinner and i made this biryani. It was a super hit. So yesterday i tried it again just for the sake of blog and posting the recipe of restaurant style chettinad biryani. 


Chettinad urulai biryani

  Preparation Time : 20 mins | Cooking Time :20 mins |   Serves : 4
     Baby potato   20
     Basmati rice | jeeraga samba rice 2 cups
     Bay leaf      2
     Onion     1
     Tomato    1 (optional)
     Curry leaves   few
     Cashew nuts    6 (optional)
     Oil        2 tblsp
     Ghee    1 tblsp  
     Salt       to taste
     Red chilli powder 1/4 tsp
     Turmeric powder   1/4 tsp 
     Cardamom    2
     To grind:
    Mint leaves   1/4 cup
    Onion       1
    Green chilli    3
    Garlic    4
    Ginger     a small piece
    Sombu     1/2 tsp
    Kalpaasi (stone flower)     5
    Cloves     2       
    Curd| Yogurt    1 tblsp

Chettinad- urulai- biryani


  • Wash the potatoes and par boil the potatoes. i just pressure cooked it till 1 whistle. Take out the skin and allow it to cool.
  • In a pan add oil and add the onion , green chilli and garlic. Make it golden brown. Allow it to  cool.


  • Grind this along with mint leaves, kalpaasi, cloves ,sombu and ginger. Add the yogurt while grinding.

Ground masala

  • Add the ground paste to the boiled potatoes and add the red chilli powder and turmeric powder. Add half of the salt and  marinate this for 20 minutes.

Add ground-masala

  • Wash the rice and keep it aside for 20 minutes. In a pressure cooker, add oil and ghee and add the curry leaves, cardamom, and thinly sliced onions. . Saute till the onions becomes brown. If adding tomatoes cut and chop lengthwise and add now Add the marinated potatoes. Saute in a medium low flame for 5 minutes.

Add onions

  • Add the rice to this and cook for 3 minutes in a medium flame. Stir now and then to avoid this getting burnt. Add 3  cups of water


  • Cover the cooker and cook till 1 whistle. Keep in a very  very low flame for 10 minutes and switch off the stove.
  • Once the pressure is released, fluff the biryani with a fork and carefully mix it without breaking the potatoes.


  • If adding cashew nuts fry in little ghee and add it before serving, just to retain the crunchiness.
  • Serve hot with onion raitha.
  • While sauting the onions for grinding, saute them till nice golden brown. Never miss this .
  • Adding kalpaasi will give an amazing flavour. It is easily available in grocery shops and quite cheap too.
  • You can replace veggies instead of small potato.

Trending Blogs



Please enter your comment!
Please enter your name here

Recipe of the day