Chettinad Vegetable Biryani Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain and set aside.
• STEP 2.Heat ghee in a large pan and add whole spices like cinnamon, cardamom, and cloves. Saute for a minute.
• STEP 3.Add sliced onions and cook until golden brown. Then add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped vegetables like carrots, beans, peas, and potatoes. Cook for a few minutes.
• STEP 5.Add biryani masala, turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add soaked rice and water. Bring it to a boil, then reduce the heat and cover the pan. Cook for 15-20 minutes or until the rice is cooked and the flavors are well blended.
• STEP 7.Garnish with fried onions, chopped coriander leaves, and mint leaves. Serve hot with raita or any side dish of your choice.

Cooking Tips

• You can add paneer or tofu for added protein.
• For a more authentic flavor, use homemade biryani masala.
• Soaking the rice helps in achieving a fluffy texture.
• You can also cook the biryani in a pressure cooker for a quicker version.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the Chettinad Vegetable Biryani hot with raita, pickle, or any side dish of your choice.