Chettinad Vegetable Biryani Recipe
A vegetarian Chettinad recipe with cloves (laung), cardamom (elaichi) pods/seeds, inch cinnamon stick (dalchini). Ready in 55 min, serves 2.
Curated byRamesh Kumar🇮🇳
- 1
To begin making the Chettinad Vegetable Biryani Recipe, get all the ingredients ready and keep them aside
- 2
The first step is to roast all the spices
- 3
In to a pan, add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone flower
cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)fennel seeds (saunf)(1 teaspoon)star anise(1)stone flower - small(2)cloves garlic - finely chopped(4) - 4
Roast for about a minute until you get a roasted aroma
- 5
Once roasted, grind to make a fine powder of the spices
red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 6
This will be our Biryani Masala
- 7
The next step is to make the Chettinad Veg Biryani
- 8
Heat ghee or oil into the pressure cooker over medium heat
ghee(1 tablespoon)ghee(1 tablespoon) - 9
Add the onion, ginger, garlic and saute until the onions soften
pearl onions (sambar onions) - finely chopped(12)cloves garlic - finely chopped(4)inch ginger - finely chopped(1) - 10
Once the onions are softened, add the tomatoes, and cook until the tomatoes soften
pearl onions (sambar onions) - finely chopped(12)tomatoes - roughly chopped(2) - 11
Finally 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
rice(1 cup)red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 12
Stir in the mint leaves and salt
mint leaves (pudina) - roughly chopped(1/4 cup)salt - to taste - 13
Add 2 cups water and pressure cook the biryani for 2 whistles
- 14
After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat
- 15
Allow the pressure to release naturally
- 16
Once the pressure releases, open the cooker and allow the Chettinad Veg Biryani to rest for about a minute before you stir
- 17
In the meanwhile, heat ghee over medium heat
ghee(1 tablespoon)ghee(1 tablespoon) - 18
Add the cashew nuts and roast until golden and crisp
cashew nuts - broken(1/4 cup) - 19
Stir in the roasted cashew nuts into the Chettinad Veg Biryani and transfer to a bowl
cashew nuts - broken(1/4 cup) - 20
Serve Chettinadu Vegetables Biryani along with Tomato Onion Raita and Paneer Kurma for a delicious sunday lunch
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Chettinad Vegetable Biryani Recipe
A vegetarian Chettinad recipe with cloves (laung), cardamom (elaichi) pods/seeds, inch cinnamon stick (dalchini). Ready in 55 min, serves 2.
Curated byRamesh Kumar🇮🇳
Directions
20 steps- 1
To begin making the Chettinad Vegetable Biryani Recipe, get all the ingredients ready and keep them aside
- 2
The first step is to roast all the spices
- 3
In to a pan, add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone flower
cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)fennel seeds (saunf)(1 teaspoon)star anise(1)stone flower - small(2)cloves garlic - finely chopped(4) - 4
Roast for about a minute until you get a roasted aroma
- 5
Once roasted, grind to make a fine powder of the spices
red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 6
This will be our Biryani Masala
- 7
The next step is to make the Chettinad Veg Biryani
- 8
Heat ghee or oil into the pressure cooker over medium heat
ghee(1 tablespoon)ghee(1 tablespoon) - 9
Add the onion, ginger, garlic and saute until the onions soften
pearl onions (sambar onions) - finely chopped(12)cloves garlic - finely chopped(4)inch ginger - finely chopped(1) - 10
Once the onions are softened, add the tomatoes, and cook until the tomatoes soften
pearl onions (sambar onions) - finely chopped(12)tomatoes - roughly chopped(2) - 11
Finally 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
rice(1 cup)red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 12
Stir in the mint leaves and salt
mint leaves (pudina) - roughly chopped(1/4 cup)salt - to taste - 13
Add 2 cups water and pressure cook the biryani for 2 whistles
- 14
After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat
- 15
Allow the pressure to release naturally
- 16
Once the pressure releases, open the cooker and allow the Chettinad Veg Biryani to rest for about a minute before you stir
- 17
In the meanwhile, heat ghee over medium heat
ghee(1 tablespoon)ghee(1 tablespoon) - 18
Add the cashew nuts and roast until golden and crisp
cashew nuts - broken(1/4 cup) - 19
Stir in the roasted cashew nuts into the Chettinad Veg Biryani and transfer to a bowl
cashew nuts - broken(1/4 cup) - 20
Serve Chettinadu Vegetables Biryani along with Tomato Onion Raita and Paneer Kurma for a delicious sunday lunch
About this recipe
A vegetarian Chettinad recipe with cloves (laung), cardamom (elaichi) pods/seeds, inch cinnamon stick (dalchini). Ready in 55 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
You Might Also Like
Chettinad Rasam Powder Recipe
⏱ 35 min
Chettinad Mint Potato Biryani Recipe
⏱ 35 min
Thengai Paal Kurma Recipe - Mixed Vegetables In Coconut Gravy
⏱ 50 min
Chettinad Kozhi Rasam Recipe - Chettinad Chicken Rasam
⏱ 30 min
Chettinad Style Tomato Vermicelli Upma Recipe
⏱ 25 min
Chettinad Vegetable Pulav Recipe -
⏱ 60 min