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Chettinad Biryani

Chettinad Vegetable Biryani

Chettinad style Vegetarian Biryani -- spicy, flavorful and delicious dish.
Author: Pavani
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: tamil
Servings: 23 cup

Ingredients

  • 1 cup Basmati Rice
  • 1 Onion - large, thinly sliced
  • 1 cup Tomato puree
  • 1 Potato - medium, peeled and chopped
  • 1 Carrot - medium, peeled and cut into long sticks
  • ½ cup Green beans - chopped
  • ½ cup Cauliflower - cut into florets
  • 1 Pepper Green - small, chopped
  • ½ cup Green Peas
  • 2 chilies Green - slit (add more if you like it spicy)
  • 2 Bay leaves
  • 1 tsp Cumin Seeds
  • ½ tsp Turmeric
  • 1 tsp Garam Masala
  • to taste Salt
  • ¼ cup Onions Fried - homemade or storebought
  • 3 tbsps Mint leaves - finely chopped
  • 2 tbsps Cilantro leaves - finely chopped

For the masala/ spice paste:

  • 1 Red Onion - small, chopped
  • 2 tbsp Coconut Grated
  • 2 Ginger " - piece, grated
  • 3 ~ 4 cloves Garlic
  • 5 ~ 6 red chili (adjust as per taste) Dry
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 2 tsp Fennel seeds
  • 1 Cinnamon " stick
  • 4 Cloves
  • 4 Black Peppercorns
  • 4 pods Cardamom

Instructions

  • Prep the Rice: Rinse and soak the rice for at least 30 minutes. Then boil the rice in 4~5 cups of water along with salt, 1 bay leaf, 3 cloves, 3 cardamom pods and 1" cinnamon stick. Cook until the rice is 70% cooked, about 8~10 minutes. Drain the water and set it aside to cool.
  • Make the Masala/ Spice Paste: Heat 2tsp il in a pan; add the ingredients under 'Masala' except for coconut. Cook until the spices are nicely toasted and smell fragrant. Cool slightly and grind into a smooth paste along with coconut and little water.
  • Make the Vegetable Curry: Heat 2tbsp oil and 1tbsp ghee; add bay leaf, cumin seeds and cook till seeds start to splutter. Add the onions and green chilies, cook till the onions are slightly browned around the edges.
  • Add the veggies and cook covered until the veggies are tender. To speed up the process, veggies can be microwaved until tender and then added to the onions.
  • Add turmeric and the ground masala paste, mix well and cook for 3~4 minutes.
  • Add the tomato puree and cook for 4~5 minutes. Finally add salt and garam masala; mix well and turn off the heat.
  • Make the Biryani: In a heavy bottomed deep pan; add ⅓rd of the rice - followed by ½ of the curry; 2nd layer: ⅓rd of the rice and the remaining ½ of the curry; final layer: remaining rice - fried onion and chopped mint and cilantro. Cover tightly with the lid and cook for 10~15 minutes.
  • Serve hot with any raita.

Notes

 
Chettinad Biryani
 
 
Lets check out what my fellow marathoners have cooked today for BM# 39.
 
 
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