Vegetarian Chettinad Biryani Recipe

About this recipe

A flavorful Tamil Nadu-style biryani made with aromatic spices, vegetables, and perfectly cooked basmati rice.

Ingredients

• 400 g Curd
• 250 ml Coconut Milk
• 1 kg Basmati Rice
• 250 g Carrot
• 200 g Green Peas
• - Onion
• 250g Ginger
• 250g Garlic
• 250g Green Chilli
• 250g Coriander
• - Red Chilli
• 250 G Fennel Seeds / Saunf 250 G
• 150 Gms Cloves
• 20 g Cinnamon
• - Cardamom
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt

Instructions

1. Step 1: Heat oil in a large pan or rice cooker. Add fennel seeds, bay leaves, cloves, cinnamon, and cardamom. Sauté for 30 seconds until fragrant.
2. Step 2: Add onions and sauté until golden brown. Add ginger, garlic, and green chilies. Cook for 2 minutes.
3. Step 3: Stir in tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes soften.
4. Step 4: Add curd and mix well. Add carrots, beans, and peas. Cook for 5 minutes.
5. Step 5: Drain the soaked rice and add it to the pan. Mix gently to coat the rice with spices.
6. Step 6: Add coconut milk and 2.5 cups of water. Adjust salt and bring to a boil.
7. Step 7: Cover the rice cooker and cook until the rice is fluffy and all the liquid is absorbed (approximately 20 minutes).
8. Step 8: Garnish with mint and coriander leaves. Serve hot.