Chettinad Biryani | Chettinadu Style Vegetable Biriyani

Learn how to make easy Chettinad Biriyani with detailed step by step pictures. Chettinadu Style Vegetable Biriyani recipe, Chettinadu Veg Biryani recipe - perfect Sunday lunch biriyani recipe for all vegetarians!

Over the past few years, Biryani has become my absolute favorite and my go-to meal option for a quick Sunday lunch. I cannot imagine a Sunday without my Amma’s classic Vegetable Biriyani growing up and that probably is why I decided to post a series of different Biryani recipes on my blog. Check out some of the interesting Biryani recipes on this blog!

Chettinadu Veg Biriyani

Following my Thalapakkatti Biryani recipe, I wanted to try a Chettinadu style vegetable biriyani recipe. The spices are slightly different from the usual biryani masala items but I already had most of the spices required and on a lazy Sunday afternoon, I gave it a try! Biryani turned out to be quite awesome and flavorful – with the special Chettinad spices used in the recipe.

What are Chettinadu Spices?

Talking about the special Chettinad spices, Marati Moggu and Kalpasi are what make this Biryani quite aromatic. Marati Moggu called as Kapok Bud is kind of a caper, which when fried in oil releases a lot of flavor. Kalpasi called as Black Stone Flower is a type of lichen but is full of flavor and a popular spice used in this recipe. As I mentioned in my Thalapakatti Biryani recipe, Seeraga Samba is a special small grain rice that can be considered the pride of Tamilnadu, a Southern state in India. The rice has a subtle aroma to it and cooking it along with these rich spices and vegetables, makes this Biryani really tasty. Instead of the onions, pearl onions or shallots are used – yet again, for the flavor that these small onions pack. This biryani is on the spicier side and we enjoyed it with a big bowl of onion raita (yogurt mixed with salt and finely chopped onions). I am sure I am going to keep making this recipe many more times – it definitely is a keeper.

How to Make Chettinad Biryani | Chettinadu Style Vegetable Biryani

Chettinad Biryani | Chettinadu Style Vegetable Biriyani

Ramya

Learn how to make easy Chettinad Biriyani with detailed step by step pictures. Chettinadu Style Vegetable Biriyani recipe, Chettinadu Veg Biryani recipe - perfect Sunday lunch biriyani recipe for all vegetarians! How to Make Chettinad Biryani | Chettinadu Style Vegetable Biryani

5 from 1 vote

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Main Course

Cuisine Tamilnadu Recipes

Servings 2 people

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

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For Biriyani Masala Tempering

• ▢ 2 Cloves
• ▢ 1 Green Cardamom
• ▢ 1 inch Cinnamon Stick
• ▢ 1 Dried Bay Leaf
• ▢ 2 Marati Moggu
• ▢ 1 Kalpasi/Black Stone Flower
• ▢ 1 Star Anise

For Biriyani

• ▢ 10-12 Shallots or 1 large onion
• ▢ 2 Medium Tomatoes
• ▢ 1-2 Green Chillies
• ▢ 8-10 Cashews
• ▢ 1.5 teaspoon Ginger Garlic Paste
• ▢ 1 cup Seeraga Samba Rice
• ▢ 2 tablespoon Ghee/Clarified Butter
• ▢ 1.5 cups Mixed Vegetables carrots, French beans, potatoes, green peas and cauliflower
• ▢ ¾ teaspoon Red Chilli Powder
• ▢ ¾ teaspoon Coriander Powder
• ▢ ½ teaspoon Garam Masala Powder
• ▢ ¼ teaspoon Turmeric Powder
• ▢ ¼ cup Coriander Leaves packed
• ▢ ¼ cup Mint Leaves packed
• ▢ 2 cups Water
• ▢ Salt as required

COOK MODEPrevent your screen from going dark

Instructions

 

• First, wash and soak the rice in 2 cups of water for atleast 20 mins. In a thick bottomed pan, heat ghee. Add all the items under Biryani masala tempering and fry for 10-20 secs. Add cashews (if using) and fry until golden brown. Add chopped onions along with slit green chillies. Fry until translucent.
  
• Add ginger garlic paste and fry for 2 mins until the raw smell is gone. Add finely chopped coriander and mint leaves. Once they are wilted, add chopped tomatoes. Keep cooking until the tomatoes are mushy.
  
• Add turmeric powder, coriander powder, red chilli powder and garam masala powder. Keep frying until the raw smell of the powders is gone. Add chopped vegetables and stir fry.
  
• Keep frying the vegetables on low flame for 2-3 mins. Add ¼th cup of the water to the vegetables and cook on medium flame until the vegetables are half cooked. Add the water used to soak the rice and add salt as required. Let the water come to a boil.
  
• Add the soaked rice to the boiling water. Reduce the flame to low and keep the Biryani covered. After 12-15 mins, as all the water is absorbed and the rice looks cooked, switch off the flame. Let the Biriyani rest for 7-10mins before mixing it all up.
  
• Serve hot with extra fried cashews/ghee with onion raita or thick curd/yogurt on the side.
  

Notes

• Marati Moggu, Kalpasi and Star Anise are absolutely necessary to make this biryani and to give it the Chettinad touch.
• Seeraga Samba rice is highly recommended for the perfect Chettinad biryani, if not available – basmati rice can be used.
• I did not have pearl onions/shallots while making this biryani but again, shallots do bring in an unique flavor.
• I use 1.5 cups of water for each cup of Seeraga Samba rice, if required sprinkle additional water while the rice is cooking.
• Adjust red chilli powder or green chillies as per spice preference. Don’t keep mixing the rice while Biryani is cooking.
• Instead let it cook on low flame covered for at least 12-15 mins before opening the lid.
• The resting time is very important to get proper non-sticky rice in the Biryani.

Keyword Biriyani Recipes

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Chettinadu Biriryani Recipe with Step by Step Pictures

First, wash and soak the rice in 2 cups of water for atleast 20 mins. In a thick bottomed pan, heat ghee. Add all the items under Biryani masala tempering and fry for 10-20 secs. Add cashews (if using) and fry until golden brown. Add chopped onions along with slit green chillies. Fry until translucent.

Add ginger garlic paste and fry for 2 mins until the raw smell is gone. Add finely chopped coriander and mint leaves. Once they are wilted, add chopped tomatoes. Keep cooking until the tomatoes are mushy.

Add turmeric powder, coriander powder, red chilli powder and garam masala powder. Keep frying until the raw smell of the powders is gone. Add chopped vegetables and stir fry.

Keep frying the vegetables on low flame for 2-3 mins. Add ¼th cup of the water to the vegetables and cook on medium flame until the vegetables are half cooked. Add the water used to soak the rice and add salt as required. Let the water come to a boil.

Add the soaked rice to the boiling water. Reduce the flame to low and keep the Biryani covered. After 12-15 mins, as all the water is absorbed and the rice looks cooked, switch off the flame. Let the Biriyani rest for 7-10mins before mixing it all up.

Serve hot with extra fried cashews/ghee with onion raita or thick curd/yogurt on the side.

Recipe Notes

• Marati Moggu, Kalpasi and Star Anise are absolutely necessary to make this biryani and to give it the Chettinad touch.
• Seeraga Samba rice is highly recommended for the perfect Chettinad biryani, if not available – basmati rice can be used.
• I did not have pearl onions/shallots while making this biryani but again, shallots do bring in an unique flavor.
• I use 1.5 cups of water for each cup of Seeraga Samba rice, if required sprinkle additional water while the rice is cooking.
• Adjust red chilli powder or green chillies as per spice preference.
• Don’t keep mixing the rice while Biryani is cooking. Instead let it cook on low flame covered for at least 12-15 mins before opening the lid.
• The resting time is very important to get proper non-sticky rice in the Biryani.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂