Chettinad Vegetable Biryani
Chettinad Vegetable Biryani
- Prep Time: 15 minutes
- Cook Time: 35 Minutes
- Total Time: 50 minutes
- Yield: Chettinad Vegetable Biryani
Ingredients
- 2 tbsp ghee,
- 15 grams of 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 Rettai Kili Jeera Rice,
- 5 green chilies 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 chili 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.
Instructions
STEP 1: Rinse and soak the rice for 20 minutes.
STEP 2: Heat the pan, add ghee, 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 chilies, 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 chili 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, add 4 cups of water, and bring it to a boil.
STEP 8: 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 and allow it to cool then add the fried cashews and garnish them.
STEP 11: Enjoy this Chettinad Vegetable Biryani with your Family.