Chettinad Vegetable Biryani

  • Author: Rettai Kili
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Manchurian Idli




  • 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
  • 34 green cardamom pods
  • 34 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
  • 45 dried red chilies
  • 2-inch piece of ginger
  • 45 garlic cloves
  • 1/4 cup grated coconut
  • 1-inch piece of cinnamon stick
  • 45 cloves
  • 23 green cardamom pods



  1. 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.
  2. 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.
  3. Add the sliced onions and cook until they turn golden brown.
  4. Stir in the chopped tomatoes and cook until they become soft.
  5. Add the chopped vegetables and cook for a few minutes until they are partially cooked.
  6. 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.
  7. Add the soaked and drained basmati rice to the pot. Gently mix it with the vegetables and spices.
  8. Pour in 2 cups of water and add salt to taste. Mix well.
  9. 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.
  10. Once the rice is cooked, garnish the Chettinad Vegetable Biryani with chopped mint leaves, coriander leaves, fried onions, cashew nuts, and raisins.
  11. Serve hot and enjoy the aromatic and flavorful Chettinad Vegetable Biryani with raita or any side dish of your choice.


Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!