I have grown up eating Mutton and Chicken Sutriyan right from my childhood. Just the very name of the dish brings back fond memories. My mother and grand mother made delicious Sutriyan at home. So, during weekends or summer holidays, when we kids were free, we would help our mom in making the home made pasta that is added to the Yakhni/ Chicken or Mutton gravy while preparing Sutriyan.

Sutriyan is basically handmade rice flour pasta cooked in a spicy non vegetarian gravy. It can be made with chicken or mutton pieces or even minced meat. Even though the method of cooking this is quite long, you will be impressed with its awesome taste.

Sutriyan is similar to Biryani and it is made in most Muslim households especially in Tamil Nadu. While making Sutriyan, we cook a spicy Khurma/korma just like in Biryani, but instead of Basmati rice, we add handmade cooked pastas into it. 

Sutriyan is one of the first recipes that I learnt from my mother as after Biryani, Sutriyan was my favourite dish. After marriage too, I enjoyed making Sutriyan with my Mother-in-law who is also an expert in making that perfect Sutriyan which is not too dry and not too watery. 

This Sutriyan also called Chawal ke Sutriyan is a one pot dish that does not need any accompaniments or side dishes. It differs from the Hyderabadi Sutriyan which is made with chapathis.

Here I have shared the recipe of making Chicken Sutriyan using my Mother-in-laws recipe which is simply awesome. You can replace chicken with Mutton or minced meat to make Mutton or Kheema Sutriyan.

Next time, if you wish to treat your family to some exotic and delicious dish, then give this Chicken Sutriyan a try and I am sure you will be forced to make it again and again as it is that delicious!

Ingredients required for making Chicken Sutriyan

For making the dough

4 cups rice flour
4 cups water
1 tsp salt

For kneading the dough

Water as needed
3 tbsp oil

For the khurma/ chicken gravy

4 tbsp oil
1 large onion thinly sliced
1 cinnamon
3 tbsp ginger garlic paste
2 tsp red chilli powder
1 tsp salt
5 tomatoes pureed
1 tbsp curd
2 tbsp coconut paste
Juice of half a lemon
A handful of coriander and mint leaves
500 gms chicken cut into small pieces
2 cups water


  • Boil 4 cups water in a pan along with salt.
  • When water starts boiling, add 4 cups rice flour and mix well.
  • Cook for a minute and switch off the gas. Allow this to cool down.

  • Meanwhile, heat oil in a pressure cooker with oil and add onions and cinnamon.
  • Cook till the onions turn golden and then add ginger garlic paste. Saute till the raw smell goes.

  • Add red chilli powder, salt and cook for a minute.

  • Add the tomato puree and cook for about 5 minutes till oil starts separating.

  • Add curd and coconut paste and mix well.

  • Now add the chicken pieces along with coriander leaves, mint leaves, lemon juice and 2 cups water and mix well.

  • Close the lid of the pressure cooker and cook for 2 whistles.
  • When the dough is slightly warm, sprinkle water and knead to form a soft and firm dough. Add oil and knead for a couple of minutes.

  • Divide the dough into 8 balls. 
  • From each dough ball make small balls as shown.

  • Take a small ball on your left palm.

  • And using your middle finger of your right hand, form an elongated shape as shown. It should be thick in the middle and thin on both ends.

  • Flatten it with the middle finger. This is one rice pasta.

  • In the same way make the remaining rice flour pastas.

  • Boil 10 to 12 cups water in a large pressure cooker and add a tsp of salt.
  • When it starts boiling, add the pasta made from 2 dough balls. Do not mix otherwise the pasta will break.

  • While the pasta is getting cooked in water, make the second set of pasta ready.
  • Before adding it to the water, give a stir to the pasta already cooking in water and only then add the second set of pasta.
  • In the same way, cook the third set of pasta.
  • For the fourth set, add the pasta to the cooked gravy and cook for about 5 minutes.
  • Finally add the gravy to the pasta boiling in water and stir gently.
  • Close a lid and cook for about 2 minutes in low flame.
  • Switch off the gas, transfer to a serving dish and garnish with coriander leaves.
  • Delicious sutriyan is ready to be served.

I have updated this post with new pics :)

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