Chettinad Style Vegetable Biryani

Ingredients

To roast and grind

two cloves (Laung)

2 Cardamom Pods/Seeds (Elaichi)

1″ Cinnamon Stick (Dalchini)

1 teaspoon black peppercorns, whole

1 tsp. fennel seeds (Saunf)

1 anise star

2 tiny stone flowers 

For the Biryani

1 cup of rice

1 chopped carrot (Gajjar)

1/2 cup Green beans (French Beans) sliced lengthwise

1 diced potato (Aloo)

Green peas, 1/4 cup (Matar)

12 finely chopped pearl onions (Sambar Onions)

2 tbsp. chopped tomatoes

4 garlic cloves, finely chopped

1 inch finely chopped ginger

1 tej patta (bay leaf), roughly ripped

1/4 cup Mint (Pudina) Leaves, coarsely chopped

1 tsp. red chilli powder

1 tbsp. coriander powder (Dhania)

1 tbsp. Ghee Salt, to taste

For roasting cashew nuts 

1 tablespoon Ghee

14 cup broken cashew nuts

How to make Chettinad Vegetable Biryani Recipe

1. Gather all of the ingredients for the Chettinad Vegetable Biryani Recipe and set them aside.
2. The first step is to roast all of the spices together. Add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise, and stone flower to a pan. Roast for about a minute, or until a toasted scent emerges.
3. Once roasted, crush the spices to form a fine powder. This is going to be our Biryani Masala.
4. The Chettinad Veg Biryani is the next level. Over medium heat, melt the ghee or oil in the pressure cooker.
5. Sauté the onion, ginger, and garlic until the onions soften. Once the onions have softened, add the tomatoes and continue to cook until the tomatoes have softened.
6. Finally, add the veggies, Biryani Masala, coriander powder, red chili powder, and rice to the pan and cook for a few minutes, or until the rice is coated with the masalas. Combine the mint leaves and salt in a mixing bowl.
7. Pressure cook the biryani for 2 whistles with 2 cups water. After 2 whistles, reduce the heat to low and continue to cook for 3 minutes before turning off the heat. Allow the pressure to naturally dissipate.
8. After the pressure has been released, open the cooker and leave the Chettinad Veg Biryani to rest for about a minute before stirring.
9. Meanwhile, melt the ghee over medium heat. Roast the cashew nuts till brown and crisp. Transfer the Chettinad Veg Biryani to a bowl and stir in the toasted cashew nuts.
10. For a wonderful Sunday supper, serve Chettinadu Vegetables Biryani with Tomato Onion Raita and Paneer Kurma.