Chettinad Vegetable Biryani

Name: Chettinad Vegetable Biryani
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 pieces Cloves (2 Cloves (Laung)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); 1 piece Star Anise (1 Star anise); 2 pieces Stone Flower (2 Stone flower small); 1 cup Basmati Rice (1 cup Rice); 1 piece Carrot (1 Carrot (Gajjar) diced); ½ cup Green Beans (1/2 cup Green beans (French Beans) cut lengthwise); 1 piece White Potatoes (1 Potato (Aloo) diced); ¼ cup Green Peas (1/4 cup Green peas (Matar)); 12 pieces Pearl Onion (12 Pearl onions (Sambar Onions) finely chopped); 2 pieces Tomato (2 Tomatoes roughly chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 1 piece Bay Leaves (1 Bay leaf (tej patta) roughly torn); ¼ cup Mint (1/4 cup Mint Leaves (Pudina) roughly chopped); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tbsp Ground coriander (1 tablespoon Coriander Powder (Dhania)); 2 tbsp Clarified Butter (1 tablespoon Ghee + 1 tablespoon Ghee); 0 pieces Table Salt (Salt to taste); ¼ cup Cashew (1/4 cup Cashew nuts broken)

A fragrant South Indian rice dish where vegetables are cooked with freshly ground Chettinad spice masala, whole spices, and herbs, then pressure-cooked and topped with roasted cashews.

55 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Cloves2 pieces · 2 Cloves (Laung)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf)
Star Anise1 piece · 1 Star anise
Stone Flower2 pieces · 2 Stone flower small
Basmati Rice1 cup · 1 cup Rice
Carrot1 piece · 1 Carrot (Gajjar) diced
Green Beans½ cup · 1/2 cup Green beans (French Beans) cut lengthwise
White Potatoes1 piece · 1 Potato (Aloo) diced
Green Peas¼ cup · 1/4 cup Green peas (Matar)
Pearl Onion12 pieces · 12 Pearl onions (Sambar Onions) finely chopped
Tomato2 pieces · 2 Tomatoes roughly chopped
Garlic4 cloves · 4 cloves Garlic finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Bay Leaves1 piece · 1 Bay leaf (tej patta) roughly torn
Mint¼ cup · 1/4 cup Mint Leaves (Pudina) roughly chopped
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground coriander1 tbsp · 1 tablespoon Coriander Powder (Dhania)
Clarified Butter2 tbsp · 1 tablespoon Ghee + 1 tablespoon Ghee
Table Salt0 pieces · Salt to taste
Cashew¼ cup · 1/4 cup Cashew nuts broken

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Steps

1To begin making the Chettinad Vegetable Biryani Recipe, get all the ingredients ready and keep them aside.
2The first step is to roast all the spices. In to a pan, add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone flower. Roast for about a minute until you get a roasted aroma.
3Once roasted, grind to make a fine powder of the spices. This will be our Biryani Masala.
4The next step is to make the Chettinad Veg Biryani. Heat ghee or oil into the pressure cooker over medium heat.
5Add the onion, ginger, garlic and saute until the onions soften. Once the onions are softened, add the tomatoes, and cook until the tomatoes soften.
6Finally add the vegetables, the Biryani Masala, coriander powder, red chilli powder, rice and saute for a few minutes until the rice is coated with the masalas. Stir in the mint leaves and salt.
7Add 2 cups water and pressure cook the biryani for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat. Allow the pressure to release naturally.
8Once the pressure releases, open the cooker and allow the Chettinad Veg Biryani to rest for about a minute before you stir.
9In the meanwhile, heat ghee over medium heat. Add the cashew nuts and roast until golden and crisp.Stir in the roasted cashew nuts into the Chettinad Veg Biryani and transfer to a bowl.
10Serve Chettinadu Vegetables Biryani along with Tomato Onion Raita and Paneer Kurma for a delicious sunday lunch.