Welcome to the world of Chettinad Vegetable Biryani, where the vibrant flavors of South India come to life. In this recipe, we’ll explore how to create a mouthwatering, aromatic, and truly satisfying vegetarian biryani.”
PrintChettinad Vegetable Biryani
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Manchurian Idli
Ingredients
Scale
Ingredients:
- 1 1/2 cups basmati rice (soaked in water for 30 minutes and drained)
- 1 cup mixed vegetables (carrots, beans, peas, potatoes, etc.), chopped
- 1 large onion, thinly sliced
- 1 large tomato, chopped
- 1/4 cup plain yogurt
- 1/4 cup mint leaves, chopped
- 1/4 cup coriander leaves, chopped
- 1/4 cup fried onions (optional, for garnish)
- 1/4 cup ghee or vegetable oil
- 1/4 cup cashew nuts (optional, for garnish)
- 1/4 cup raisins (optional, for garnish)
- 2 cups water
- Salt to taste
Whole Spices:
- 1-inch cinnamon stick
- 3–4 green cardamom pods
- 3–4 cloves
- 1 bay leaf
- 1-star anise
- 1 black cardamom (optional)
Chettinad Biryani Spice Mix (Dry Roast and Grind):
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 4–5 dried red chilies
- 2-inch piece of ginger
- 4–5 garlic cloves
- 1/4 cup grated coconut
- 1-inch piece of cinnamon stick
- 4–5 cloves
- 2–3 green cardamom pods
Instructions
Instructions:
- Dry roast the spices listed under “Chettinad Biryani Spice Mix” until they release their aroma. Grind them to a fine paste using a little water if needed. Set the spice mix aside.
- In a large pot, heat ghee or oil and add the whole spices (cinnamon, cardamom, cloves, bay leaf, star anise, and black cardamom). Sauté for a minute until they release their aroma.
- Add the sliced onions and cook until they turn golden brown.
- Stir in the chopped tomatoes and cook until they become soft.
- Add the chopped vegetables and cook for a few minutes until they are partially cooked.
- Mix in the ground Chettinad Biryani Spice Mix and yogurt. Cook for a few more minutes until the vegetables are well coated with the spices.
- Add the soaked and drained basmati rice to the pot. Gently mix it with the vegetables and spices.
- Pour in 2 cups of water and add salt to taste. Mix well.
- Cover the pot with a tight-fitting lid and cook the biryani on low heat until the rice is fully cooked and all the water is absorbed. Alternatively, you can cook it in a pressure cooker for one whistle on medium heat.
- Once the rice is cooked, garnish the Chettinad Vegetable Biryani with chopped mint leaves, coriander leaves, fried onions, cashew nuts, and raisins.
- Serve hot and enjoy the aromatic and flavorful Chettinad Vegetable Biryani with raita or any side dish of your choice.