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    Home » Recipes » Latest Recipes

    Chettinad Biryani | Chettinadu Style Vegetable Biriyani

    Published: May 11, 2016 · Modified: Jul 19, 2021 by Ramya · 12 Comments

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    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!

    Chettinad Biryani 2

    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.

    Chettinad Biryani 1

    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.

    Chettinad Biryani 3-1

    How to Make Chettinad Biryani | Chettinadu Style Vegetable Biryani

    📖 Recipe

    Chettinad 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
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Tamilnadu Recipes
    Servings 2 people

    MEASUREMENT

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

    Ingredients
      

    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
    Prevent 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 🙂

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      5 from 1 vote (1 rating without comment)

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    1. nepaliaustralian

      May 11, 2016 at 9:18 am

      Can you please live near me so I can eat your delicious foods, looks so yummy .

      Reply
      • CHCooks

        May 19, 2016 at 8:55 pm

        hahahaha 🙂 🙂 Wish I could, then I would get to meet Chori and you 🙂 🙂

        Reply
    2. Bharani

      May 11, 2016 at 6:46 pm

      my fav to... one pot meal.... looks yum

      Reply
      • CHCooks

        May 19, 2016 at 8:54 pm

        Thanks dear 🙂

        Reply
    3. Sandhya

      May 11, 2016 at 6:50 pm

      Great recipe! I did not know about Marati Moggu. Will look for it. I love Biryanis too- perfect Sunday lunch idea!

      Reply
      • CHCooks

        May 19, 2016 at 8:54 pm

        Thanks Sandhya 🙂 Marati Moggu has a really nice flavor!

        Reply
    4. srividhya

      May 11, 2016 at 8:08 pm

      Very nice. Love the clicks. Glad it came out well and you all liked it. 🙂

      Reply
      • CHCooks

        May 19, 2016 at 8:51 pm

        Thanks for the recipe, Sri 🙂

        Reply
    5. Freda @ Aromatic essence

      May 12, 2016 at 9:44 am

      Another delicious biryani!!

      Reply
      • CHCooks

        May 19, 2016 at 8:51 pm

        hahaha yes 🙂

        Reply
    6. lynne hoareau

      May 12, 2016 at 10:33 pm

      I am very excited about this...I have never had a vegetable briyani before and would love to try this. 🙂

      Reply
      • CHCooks

        May 19, 2016 at 8:51 pm

        Glad this recipe excites you, Lynne 🙂

        Reply

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    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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