Spiced Harvest Chettinad Biryani Recipe

About this recipe

A fragrant and flavorful Chettinad-style vegetable biryani, perfectly balanced with medium spices and authentic Tamil flavors, crafted for advanced cooking enthusiasts.

Ingredients

• Pcs Epi Yogurt Mango
• 100G Cashews
• 1 kg Basmati Rice
• 250 g Carrot
• 200 g Green Peas
• 250g Coriander
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Red Chilli
• 150 Gms Cloves
• 150 Gms Green Cardamom
• - Bay Leaf
• 250 G Fennel Seeds / Saunf 250 G
• 500 ml Water
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Heat a rice cooker and add oil. Once hot, add cinnamon stick, cloves, cardamom, bay leaf, and fennel seeds. Sauté for 1 minute until aromatic.
2. Add sliced onions and cook until golden brown.
3. Add minced garlic, ginger, and slit green chilies. Sauté for 2 minutes.
4. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and a pinch of salt. Cook until the tomatoes turn mushy.
5. Add diced carrots, green beans, and green peas. Stir well and cook for 3 minutes.
6. Add whisked yogurt, fresh mint, and coriander leaves. Mix well, letting it simmer for 2 minutes.
7. Drain the soaked basmati rice and gently fold it into the mixture.
8. Add water, garam masala, and adjust salt to taste. Stir gently and cover the rice cooker.
9. Let the biryani cook in the rice cooker until done, approximately 25–30 minutes.
10. Once cooked, garnish with cashews and additional mint leaves. Let it rest for 5 minutes before serving.