Chatti Biryani

by Nazreen Ebthisam

Chatti Biryani | Clay Pot Biryani | Dum Biriyani Recipe | Kerala Style

Chatti Biryani / Claypot Biryani is a type of biryani that is popular in the Indian state of Kerala. It is known for its unique cooking method and distinct flavors. The word “chatti” refers to the traditional clay pot in which the biryani is cooked.

Chatti Biryani is typically made with basmati rice, meat (such as chicken, mutton, or fish), and a blend of aromatic spices. The meat is marinated with spices and yogurt, which helps to tenderize it and infuse it with flavor. The rice is partially cooked separately and then layered with the marinated meat in the clay pot. The pot is then sealed with dough to trap the steam and flavors inside.

The biryani is slow-cooked on a low flame, allowing the flavors to meld together and the meat to become tender. This cooking method gives the biryani a unique taste and aroma. It is often served with raita (yogurt sauce) and pickle.

Refer Wiki

Chatti Biryani - Img 1

Chatti Biryani

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )



  • Basmati Rice - 2 1/2 cups (washed & soaked)
  • Ghee - 3 tbsp
  • Boiling Water - enough to cook rice


  • Chicken - 1 kg
  • Curd - 2 tbsp
  • Lemon - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Red Chilli Powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Salt


  • Ginger Garlic Green Chilli Paste - 2 tbsp
  • Onion - 4 (sliced)
  • Tomato - 2 (sliced)
  • Curd - 1/2 cup (whisked)
  • Lemon - 3 tbsp
  • Turmeric Powder - 1/2 tsp
  • Red Chilli Powder - 2 tsp
  • Garam Masala Powder - 1 tsp
  • Coriander Powder - 1/2 tsp
  • Biriyani Masala Powder - 2 tsp
  • Salt
  • Mint Leaves - 1/4 cup (chopped)
  • Coriander Leaves - 1/4 cup (chopped)
  • Oil - 3 tbsp
  • Ghee - 2 tbsp


  • Boiled Eggs - 3
  • Fried Onion - 1 cup
  • Coriander Leaves - 1 tbsp (chopped)
  • Mint Leaves - 1 tbsp (chopped)
  • Garam Masala Powder
  • Ghee
  • Pineapple Essence
  • Lemon Juice
  • Dough - to seal the edges


  1. Marinate the chicken with the turmeric powder, red chilli powder, garam masala powder, lemon juice, salt and curd. Let it marinate for over 2 hours minimum.
  2. Heat a clay pot, add oil and ghee into it. Add onion and saute until onion turns brown. Add ginger garlic green chilli paste and saute until raw smell fades. Now, add tomatoes and cook until they are soft and mushy.
  3. Next, add the spice powders, salt and saute till raw smell fades. Be carefull while adding salt, as the chicken marinade also has salt. Add coriander leaves, mint leaves and mix well. Add curd, lemon juice and saute for 2 to 3 minutes.
  4. Now, add the marinated chicken pieces and mix until the masala coats well into chickien. Cover the pot and cookon low - medium flame until the chicken is cooked through. Check salt and add if needed. Add half cup hot water, if needed and mix. The masala is ready.
  5. Meanwhile, prepare rice, by boiling water (enough to cook rice, I took 5 cups of water, in the ratio 1:2), add salt and ghee. Once water boils, add the drained rice, and cook until done.
  6. Now lets begin to assemble the biriyani, heat a clay pot, add ghee in it. Layer some rice as the base, sprinkle little garam masala powder, lemon juice, fried onions, coriander leaves and mint leaves. add half of the prepared chicken masala, continue the layering process, ending it with rice on the top and garnish it. Sprinkle little pineapple essence and place the eggs.
  7. Cover the edges of the clay pot with a dough and cover the pot with a lid and seal the edges tightly. Place dum and cook on low flame for 10 minutes. Keep it aside for another 10 minutes before serving. Serve hot with raita and pappad.
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