June 26, 2019

Chettinad Vegetable Biryani Recipe

Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad.

Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes. too !

Chettinad vegetable biryani recipe

Cuisine: Chettinad

Category: Biryani recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Steamed rice / Puzhungal arisi - 1 cup
Cooking oil - 2 tbsp
Ghee - 1 tbsp
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1
Bay leaf - 1
Black stone flower - 1
Fennel seeds – 1/2 tsp
Big onion - 1 (sliced or finely chopped)
Green chilli - 3 to 4
Ripe tomato - 1
Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas)
Turmeric powder – 1/2 tsp (optional, I used it)
Water - 2.25 cups
Salt - as needed

To Grind - Paste 1

Mint leaves - a handful
Garlic cloves - 10

To grind - Paste 2

Grated coconut - 2 tbsp
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1

HOW TO MAKE CHETTINAD VEG BIRYANI

Wash the rice. Wash the vegetables and chop into small pieces.
Grind paste 1 and paste 2 separately.
Heat oil + ghee in a pressure cooker.
Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
Add paste 2 and saute for few minutes. Add water and washed rice.
Mix gently and pressure cook in low flame for one whistle.
Open the cooker and fluff the rice gently. Serve with raita !

CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes.

Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf.

Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato.

Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute.

Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil.

Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita !

Note

Adjust the quantity of green chilli as per your taste. I made medium spiced biryani.
You have to grind the paste 1 and 2 separately.
For variations, you can grind green chilli along with garlic and mint leaves.
You can also use basmati rice or seeraga samba / jeera rice for more flavor.

Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice.