Chettinad Vegetable Biryani

Chettinad vegetable biryani is a spicy, one pot meal which tastes extremely delicious and mouth-watering. A good choice for a weekend lunch or brunch.

INGREDIENTS:

• 1 cup ponni rice/sona masuri
• 1 cup vegetables diced (carrots, french beans, potato, green peas)
• 2 medium onions, thinly sliced
• 2 tomatoes, roughly chopped
• 2 cloves garlic, finely chopped
• 1/2 inch ginger, finely chopped
• 1/4th cup mint leaves, chopped
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 8-10 cashews, roasted
• 1 bay leaf
• 2 cloves
• 2 cardamom
• 1 inch cinnamon stick
• 1 tsp black pepper corns
• 1 star anise
• 2 small stone flower
• 1 tsp fennel seeds
• Ghee
• Salt to taste

METHOD:

To roast and grind:

1. In a pan add cloves, cardamom, cinnamon, black pepper, star anise, stone flower, fennel seeds and roast for a minute until you get a roasted aroma.
2. Grind the roasted spices to a fine powder. This is our biryani masala.

To make Chettinad vegetable biryani:

1. Heat ghee or oil in a pressure cooker on a medium flame.
2. Add sliced onions, ginger, garlic and saute until raw smell goes and onions turn translucent.
3. Once done, add tomatoes and cook until it softens.
4. Next add the vegetables, biryani powder, red chilli powder, coriander powder and saute for a minute.
5. Add rice and saute until the masala is coated to the rice. Add mint leaves and salt.
6. Add 2 cups of water and cook it for 2-3 whistles.
7. Once the pressure releases, open the cooker and stir the biryani by adding the roasted cashews.
8. Serve hot biryani with onion, cucumber or tomato raita or a gravy.