Chettinad Vegetable Biryani Recipe
A vegetarian Chettinad recipe with cloves (laung), cardamom (elaichi) pods/seeds, inch cinnamon stick (dalchini). Ready in 55 min, serves 2.
Curated byRamesh Kumar🇮🇳
Instructions
20 steps- 1
To begin making the Chettinad Vegetable Biryani Recipe, get all the ingredients ready and keep them aside
- 2
The first step is to roast all the spices
- 3
In to a pan, add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone flower
cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)fennel seeds (saunf)(1 teaspoon)star anise(1)stone flower - small(2)cloves garlic - finely chopped(4) - 4
Roast for about a minute until you get a roasted aroma
- 5
Once roasted, grind to make a fine powder of the spices
red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 6
This will be our Biryani Masala
- 7
The next step is to make the Chettinad Veg Biryani
- 8
Heat ghee or oil into the pressure cooker over medium heat
ghee(1 tablespoon)ghee(1 tablespoon) - 9
Add the onion, ginger, garlic and saute until the onions soften
pearl onions (sambar onions) - finely chopped(12)cloves garlic - finely chopped(4)inch ginger - finely chopped(1) - 10
Once the onions are softened, add the tomatoes, and cook until the tomatoes soften
pearl onions (sambar onions) - finely chopped(12)tomatoes - roughly chopped(2) - 11
Finally add the vegetables, the Biryani Masala, coriander powder, red chilli powder, rice and saute for a few minutes until the rice is coated with the masalas
rice(1 cup)red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 12
Stir in the mint leaves and salt
mint leaves (pudina) - roughly chopped(1/4 cup)salt - to taste - 13
Add 2 cups water and pressure cook the biryani for 2 whistles
- 14
After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat
- 15
Allow the pressure to release naturally
- 16
Once the pressure releases, open the cooker and allow the Chettinad Veg Biryani to rest for about a minute before you stir
- 17
In the meanwhile, heat ghee over medium heat
ghee(1 tablespoon)ghee(1 tablespoon) - 18
Add the cashew nuts and roast until golden and crisp
cashew nuts - broken(1/4 cup) - 19
Stir in the roasted cashew nuts into the Chettinad Veg Biryani and transfer to a bowl
cashew nuts - broken(1/4 cup) - 20
Serve Chettinadu Vegetables Biryani along with Tomato Onion Raita and Paneer Kurma for a delicious sunday lunch
Rate this recipe
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Chettinad Vegetable Biryani Recipe
A vegetarian Chettinad recipe with cloves (laung), cardamom (elaichi) pods/seeds, inch cinnamon stick (dalchini). Ready in 55 min, serves 2.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Chettinad Vegetable Biryani Recipe, get all the ingredients ready and keep them aside
- 2
The first step is to roast all the spices
- 3
In to a pan, add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone flower
cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)fennel seeds (saunf)(1 teaspoon)star anise(1)stone flower - small(2)cloves garlic - finely chopped(4) - 4
Roast for about a minute until you get a roasted aroma
- 5
Once roasted, grind to make a fine powder of the spices
red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 6
This will be our Biryani Masala
- 7
The next step is to make the Chettinad Veg Biryani
- 8
Heat ghee or oil into the pressure cooker over medium heat
ghee(1 tablespoon)ghee(1 tablespoon) - 9
Add the onion, ginger, garlic and saute until the onions soften
pearl onions (sambar onions) - finely chopped(12)cloves garlic - finely chopped(4)inch ginger - finely chopped(1) - 10
Once the onions are softened, add the tomatoes, and cook until the tomatoes soften
pearl onions (sambar onions) - finely chopped(12)tomatoes - roughly chopped(2) - 11
Finally add the vegetables, the Biryani Masala, coriander powder, red chilli powder, rice and saute for a few minutes until the rice is coated with the masalas
rice(1 cup)red chilli powder(1 teaspoon)coriander powder (dhania)(1 tablespoon) - 12
Stir in the mint leaves and salt
mint leaves (pudina) - roughly chopped(1/4 cup)salt - to taste - 13
Add 2 cups water and pressure cook the biryani for 2 whistles
- 14
After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat
- 15
Allow the pressure to release naturally
- 16
Once the pressure releases, open the cooker and allow the Chettinad Veg Biryani to rest for about a minute before you stir
- 17
In the meanwhile, heat ghee over medium heat
ghee(1 tablespoon)ghee(1 tablespoon) - 18
Add the cashew nuts and roast until golden and crisp
cashew nuts - broken(1/4 cup) - 19
Stir in the roasted cashew nuts into the Chettinad Veg Biryani and transfer to a bowl
cashew nuts - broken(1/4 cup) - 20
Serve Chettinadu Vegetables Biryani along with Tomato Onion Raita and Paneer Kurma for a delicious sunday lunch
Rate this recipe
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