Here is the recipe of a South Indian Chettinad mushroom biryani.Chettinadu is located in the Siva Ganga district of Tamil Nadu in India. Chettinadu name itself denominates a social caste who specialises in food preparation. Chettinadu preparations are spicy and aromatic in nature. Tamilnadu Chettinad cuisine is very famous for its delicious preparations like Vegetable Chettinad curry or Chicken Chettinad and many other dishes featuring a variety of vegetables and seafood. This cuisine uses a variety of dried meats and salted vegetables denotes the dryness of the Chettinad region. Few other Chettinad dishes are idiyappam, vellai paniyaram, paniyaram, karuppatti paniyaram, kuzhi paniyaram, paal paniyaram, masala paniyaram, kozhakattai, adikoozh, seeyam, kandharappam, kavuni arisimasala seeyam, and athirasam.
Most of the chettinadu dishes are consumed with rice and rice-based foods like appams, doses, idiyappam, idlis and adais.
The major spices used include anasipoo (star aniseed ), puli (tamarind), kalpasi (a lichen), milagai (chillies), lavangam (cloves), sombu (fennel seed ), pattai (cinnamon), karu milagu ( peppercorn ), bay leaf, venthayam (fenugreek) and jeeragam (cumin seeds ).
Chettinad cuisine are the most sought after dish among the different Tamil cuisine. They are not spicy and hot as the Andhra cuisine but the subtle and intriguing spicing makes it unique and mouthwatering.
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Chicken Pidi Serving size: 6
Rice flour-one kg
Grated coconut- one cup
Cumin seeds- one spoon
Garlic- 10 big, chopped
Coconut milk-one cup
Curry leaves-2 sprig