Chettinad Vegetable Biryani Recipe
Chettinad Vegetable Biryani is a fragrant, spicy, and flavorful one-pot meal from the Chettinad region, known for its bold and aromatic spices. This recipe holds a special place in my heart because it brings back memories of my father’s love for this biryani, which we enjoyed every other Sunday. Over the years, I’ve perfected this recipe and now, I’m thrilled to share it with all of you. While traditional biryani is often prepared with basmati rice, I find it easier to make this biryani with Ponni rice or Sona Masuri rice, which are always readily available at home and loved by my children. In just under 45 minutes, this delightful dish can be prepared, making it an ideal choice for a quick yet sumptuous lunch.
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Ingredients for Chettinad Vegetable Biryani
| Ingredient | Quantity |
|---|---|
| For Roasting and Grinding | |
| Cloves (Laung) | 2 |
| Cardamom Pods (Elaichi) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Whole Black Peppercorns | 1 tsp |
| Fennel Seeds (Saunf) | 1 tsp |
| Star Anise | 1 |
| Stone Flower (Kalpasi) | 2 small pieces |
| For the Biryani | |
| Rice | 1 cup |
| Carrot (Gajjar), diced | 1 |
| Green Beans (French Beans), sliced | 1/2 cup |
| Potato (Aloo), diced | 1 |
| Green Peas (Matar) | 1/4 cup |
| Pearl Onions (Sambar Onions), chopped | 12 |
| Tomatoes, roughly chopped | 2 |
| Garlic, finely chopped | 4 cloves |
| Ginger, finely chopped | 1 inch |
| Bay Leaf (Tej Patta) | 1, torn into pieces |
| Mint Leaves (Pudina), chopped | 1/4 cup |
| Red Chili Powder | 1 tsp |
| Coriander Powder (Dhania) | 1 tbsp |
| Ghee | 2 tbsp |
| Salt | To taste |
| For Roasting Cashews | |
| Ghee | 1 tbsp |
| Cashew Nuts, broken | 1/4 cup |
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Instructions to Make Chettinad Vegetable Biryani
-
Prepare the Biryani Masala:
Begin by getting all the ingredients ready and set aside. In a small pan, add the cloves, cardamom, cinnamon, black peppercorns, fennel seeds, star anise, and stone flower. Roast these spices on medium heat for about 1 minute until you begin to smell the roasted aroma. Once roasted, grind these spices into a fine powder. This freshly ground spice mix will be your Biryani Masala, essential for the distinct flavor of Chettinad Vegetable Biryani. -
Cooking the Biryani:
Heat 1 tablespoon of ghee (or oil) in a pressure cooker over medium heat. Once hot, add the finely chopped pearl onions, garlic, and ginger. Sauté them for a few minutes until the onions soften and turn translucent. -
Add Tomatoes and Spices:
Once the onions are softened, add the roughly chopped tomatoes. Stir and cook until the tomatoes break down and soften. Next, add the prepared Biryani Masala, red chili powder, coriander powder, and salt to the pot. Stir everything together, allowing the spices to infuse the base mixture. -
Adding Vegetables and Rice:
Add the diced carrots, sliced green beans, diced potatoes, and green peas into the pot. Stir well, then add the rice. Saute the rice with the vegetables and spices for about 2-3 minutes until the rice is well-coated with the masalas. -
Simmer and Cook the Biryani:
Stir in the chopped mint leaves and pour 2 cups of water into the cooker. Close the lid of the pressure cooker and cook for 2 whistles on medium-high heat. Once the pressure is built, reduce the heat to low and let it simmer for 3 minutes. Turn off the heat and allow the pressure to release naturally. -
Prepare the Cashews:
While the biryani is resting, heat another tablespoon of ghee in a small pan. Add the cashew nuts and roast them over medium heat until they are golden and crispy. This step adds a delightful crunch to the biryani. -
Finishing Touches:
Once the pressure releases and the biryani has rested for a minute, gently fluff the rice. Stir in the roasted cashews, and mix everything together to distribute the flavor evenly. -
Serving:
Serve the Chettinad Vegetable Biryani hot, garnished with a few extra mint leaves if desired. Pair it with a side of Tomato Onion Raita and Paneer Kurma for a complete and delicious Sunday lunch experience.
Tips for a Perfect Chettinad Vegetable Biryani:
- Rice Choice: While basmati rice is traditionally used in biryanis, you can substitute it with Ponni or Sona Masuri rice for a more homey and practical touch.
- Vegetable Varieties: Feel free to add your favorite vegetables like beans, peas, carrots, or potatoes. The key is to keep the vegetables cut uniformly to ensure even cooking.
- Spices: The freshly ground Biryani Masala is essential for authentic flavor. Don’t skip this step! It will elevate the taste of the dish significantly.
This Chettinad Vegetable Biryani, with its mix of aromatic spices and tender vegetables, is sure to be a hit at your next meal. Whether you’re looking to recreate a beloved family recipe or try something new, this biryani will take you straight to the heart of Chettinad cuisine.
