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Chettinad Vegetable Biryani

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Ingredients

Scale
  • 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.

Find it online: https://rettaikili.in/chettinad-vegetable-biryani/