Chettinad Vegetable Biriyani Recipe | Authentic Karaikudi Style Vegetable Biryani

Chettinad Vegetable Biryani is a tasty authentic one pot biryani recipe of Karaikudi. This is one of the favorite and yummy recipe for food lovers. Basmati rice or Seeraga Samba rice is blended with mixed vegetables and spices and the taste and aroma of the ghee makes it one of the exotic and yummy food which will be loved by people of all ages. Read this recipe to know how to cook traditional vegetable biryani in Chettinad style.

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Chettinad Vegetable Biriyani Recipe
Chettinad Vegetable Biriyani 

Ingredients to make Chettinad Vegetable Biriyani recipe


Basmati rice – 2 cups
Onions - 2
Tomatoes - 1
Cashewnuts - 10 nos.
Mixed Vegetables - 2 cups (beans, carrot, potato, cauliflower, peas, capsicum)
Curd - 2 tbsp.
Turmeric powder-1/2 tsp.
Garam masala powder - 1/2 tsp.
Red Chilly powder - 1 tbsp.
Green chillies - 2 nos.
Pudina leaves - I/2 bunch
Coriander leaves - 1/2 bunch
Ginger-Garlic paste - 2 tbsp.
Lemon - 1/2 
Bay leaf
Saunf- 2 tsp.
Cloves- 4 nos.
Cinnamon - 1 no.
Cardamom - 3 nos.
Oil as required.
Ghee - 4 tbsp.

Method for making Chettinad Vegetable Biriyani recipe


1. Chop the onions and green chillies length wise. Peel the skin of carrots and cut the carrots and beans into thin long pieces. Chop the potatoes into cubes. Wash the coriander and mint leaves and chop them finely.




2. Wash the basmati rice and soak in water for half an hour.

3. Heat oil and ghee in a pressure cooker, add the bay leaves, cashews and other masala items, then add the chopped onions and green chillies.


4. Add the Ginger garlic paste and saute well. Next add the tomatoes and Saute well.

5. Next add the chopped potatoes and saute well for 3 minutes. 


6. Then add the curd and the powders along with the salt, mix well.




7. Now add the chopped vegetables and saute well followed by a handful of chopped mint coriander leaves.

8. Next add 2.5 cups of water and bring it to a boil.

9. When the contents begin to boil add the basmati rice. Squeeze half lemon and add the remaining mint and coriander leaves. close the pressure cooker with a lid and cook in a medium flame for 2 whistles.

10. Switch off the flame and when the pressure is released open the cooker and mix the biriyani with a wooden ladle.

Tasty Chettinad vegetable biriyani is ready to be served with Cucumber Raitha, Potato roast, Paneer gravy and Pudina thuvaiyal.

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