Prep Time : 15mins
Cook Time: 35 mins
Total Time : 50mins
Yield:Chettinad Vegetable Biryani
- 2 tbsp ghee
- 15 grams cashew nuts
- ¼ cup oil
- 2 bay leaves
- 2- inch cinnamon stick
- 4 green cardamoms
- 6 cloves
- 1 Marathi moggu
- 1- star anise
- 3 cups RettaiKili Jeera Rice
- 5 green chillies broken (adjust as per taste)
- 15 shallots,½ cup onion chopped
- 2 tomatoes chopped (approx 175 grams)
- 2 tbsp ginger garlic paste
- 3 cups of mixed vegetables (I used beans, carrot, peas, potatoes, and cauliflower
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp Blackstone flower powder
- 1 cup mint leaves tightly packed
- ¼ cup cilantro chopped
- 1.25 tbsp salt or to taste
- 4.5 cup water.
STEP 1: Rinse and soak the rice for 20 minutes.
STEP 2: Heat the pan and add ghee then fry the cashew nuts and set aside.
STEP 3: In the same pan, heat oil, add the whole spices and saute for 1 minute.
STEP 4: Add onions and shallots and cook until it turns soft. Then add ginger-garlic paste, green chillies, and chopped mint and saute for 1 minute.
STEP 5: Add the mixed vegetables to the pan. Mix well and cook for 3 to 4 minutes.
STEP 6: Now add chopped tomatoes, red chilli powder, turmeric powder, coriander powder, salt, and Blackstone flower powder to the vegetables and mix well. Add ¼ cup of water and cover and cook for 2 to 3 minutes until the tomatoes are slightly mushy.
STEP 7: Now remove the lid and add 4 cups of water and bring it to a boil.
STEP 8: Now add the drained rice and cook for 5 minutes on high flame.
STEP 9: Drizzle the remaining ¼ more water and reduce the heat to low—cover and cook for 10 minutes.
STEP 10: Turn off the stove allow it to cool then add the fried cashews and garnish them.
STEP 11: Enjoy this Chettinad Vegetable Biryani with your Family.