Monday 5 August 2013

Chettinad Vegetable Biryani Recipe
Mixed Vegetables- 2 cups
Jeera Samba Rice- 3 cups
Small onions / shallots- 300 gms
Tomatoes large- 2 nos
Green chillies- 4 nos
Ginger and Garlic paste- 3 tbsp
Red chilli powder- 2 tsp
Coriander powder- 1 tbsp
Turmeric powder- 1/4 tsp
Pudina leaves- 1 bunch
Coriander leaves- 1/4 bunch
Cashewnuts- 20 nos
Ghee- 2 tbsp
Salt to taste
Water- 4 and 1/2 cups

Masala tempering
Bay leaves- 2 nos
Cinnamon stick 1" piece- 2 nos
Cardamom- 4 nos
Cloves- 6 nos
Marati moggu- 1 no
Annachi poo- little
Star Anise- 1 no
Oil- 1/4 cup
Kaikari Biryani
Wash and dice the vegetables like potato, carrot into medium cubes, cauliflower into medium florets, slice green beans into 1" lengthwise and some green peas.
Peel and chop the shallots. Chop the tomatoes. Fry the cashewnuts in ghee until golden brown. Clean and chop both pudina and coriander leaves. Break the green chillies into half. Wash the rice and soak in 4 cups of water for 30 mins. Heat oil in a pressure cooker, add the whole spices tempering to the hot oil and saute for 1 minute. Add onions and green chillies to the pan, saute until onion turns pale. Add the ginger and garlic paste and saute until raw smell of ginger and garlic leaves. Add chopped pudina and coriander leaves( reserve some to garnish) to the pan and saute for 1 minute. Add the mixed vegetables to the pan and fry for 3 minutes. At this stage add chopped tomatoes, red chilli powder, turmeric powder, coriander powder to the vegetables and mix well until tomatoes are tender. Add a 1/4 cup water to the pan, cover with lid and bring veg mixture to boil. Once starts boiling, add soaked rice along with water and required salt to the pan. Stir well until 1/2 of the water is absorbed by the rice, reduce heat, cover pan with lid and pressure cook for about 7 to 8 mins on low heat or for 3 whistles. Once rice is cooked and tender, add fried cashew nuts along with ghee and add remaining pudina coriander leaves and mix well. Serve hot chettinad vegetable biryani with onion raita.
Vegetable Biryani Chettinad Style


Thara said...

I love this version of biriyani. It's not too overpowering. Simple, yet flavorful. I didn't have star anise and marathi moggu. I used some saunf instead. This biriyani reminded me of the version I eat at Chettinad restaurants. Thanks for posting a great recipe!

Spiceindiaonline said...

Hi Mythreyi,
Luv your blog, great recipes with nice tempting clicks. I stumbled here while browsing for chettinad style food and glad i found an authentic one. Good luck with your blog and keep posting interesting recipes.

Anonymous said...

Tried this veg biryani today and tasted very good. But I had one problem I didn't get the bright colour any tips.

Rathna said...

I tried it and came out perfect. My husband a hard core non vegetarian never eats lunch without non veg but today without any complaint had this biryani and said it was super why don't you make it often. Credit goes to you.

Anonymous said...

Hi.. Was wondering if there is no coconut or coconut milk in the chettinad style recipe. Thanks

Mythreyi Dilip said...

Authentic chettinad home cooking uses good amount of coconut in the food. Not only it give flavour to dishes, coconut also has health benefit to cool body temperature and more.

Mythreyi Dilip said...

The bright colour depends on the turmeric powder used. Some brands of turmeric powder gives bright yellow color and some give pale yellow powder. But do not use more turmeric powder that given in the recipe because it will spoil the taste.

Anonymous said...

Thank you for the recipe. Biryani was very flavorful, I will cook once again.

Ritu Tangri said...

Hi.....I was looking for some south Indian style biryani. Most of the blogs have non veg version. Good to see veg biryani. Must try this.