Chettinad Vegetable Biryani Recipe

Step 1: To begin making the Chettinad Vegetable Biryani Recipe, get all the ingredients ready and keep them aside

Step 2: The first step is to roast all the spices

Step 3: In to a pan, add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone flower

Step 4: Roast for about a minute until you get a roasted aroma

Step 5: Once roasted, grind to make a fine powder of the spices

Step 6: This will be our Biryani Masala

Step 7: The next step is to make the Chettinad Veg Biryani

Step 8: Heat ghee or oil into the pressure cooker over medium heat

Step 9: Add the onion, ginger, garlic and saute until the onions soften

Step 10: Once the onions are softened, add the tomatoes, and cook until the tomatoes soften

Step 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

Step 12: Stir in the mint leaves and salt

Step 13: Add 2 cups water and pressure cook the biryani for 2 whistles

Step 14: After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat

Step 15: Allow the pressure to release naturally

Step 16: Once the pressure releases, open the cooker and allow the Chettinad Veg Biryani to rest for about a minute before you stir

Step 17: In the meanwhile, heat ghee over medium heat

Step 18: Add the cashew nuts and roast until golden and crisp

Step 19: Stir in the roasted cashew nuts into the Chettinad Veg Biryani and transfer to a bowl

Step 20: Serve Chettinadu Vegetables Biryani along with Tomato Onion Raita and Paneer Kurma for a delicious sunday lunch