Chettinad Veg Biryani Recipe In Pressure Cooker Made Easy

Chettinad cuisine, hailing from the southern part of Tamil Nadu, India, is renowned for its bold flavors, aromatic spices, and rich culinary heritage. Among the many delicious dishes, Chettinad Veg Biryani stands out as a vibrant and hearty meal that combines a medley of fresh vegetables with fragrant basmati rice and a unique blend of Chettinad spices.

Traditionally cooked over slow heat, this biryani can be effortlessly prepared in a pressure cooker, making it a perfect choice for busy home cooks who crave authentic flavors without spending hours in the kitchen.

This recipe balances the heat of red chilies, the warmth of cinnamon and cloves, and the freshness of coriander and mint, creating a symphony of flavors in every bite. Whether you’re a vegetarian looking to indulge in a satisfying one-pot meal or simply eager to explore South Indian vegetarian delicacies, this Chettinad Veg Biryani in a pressure cooker will quickly become a favorite in your recipe collection.

Why You’ll Love This Recipe

This Chettinad Veg Biryani recipe is a wonderful blend of traditional flavors and modern convenience. Using a pressure cooker dramatically cuts down the cooking time while ensuring that the rice and vegetables are perfectly cooked and infused with aromatic spices.

You’ll appreciate the vibrant colors, the rich aroma, and the hearty vegetables that make this dish nutritious and satisfying. Plus, it’s an all-in-one meal that can be enjoyed any day of the week, whether for lunch or dinner.

If you love experimenting with spices and crave authentic South Indian tastes, this biryani is a must-try.

Ingredients

• 1 cup basmati rice, rinsed and soaked for 30 minutes
• 1 cup mixed vegetables (carrots, beans, peas, potatoes, cauliflower), chopped
• 2 tbsp oil or ghee
• 1 large onion, thinly sliced
• 1 large tomato, chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1/4 cup yogurt, beaten
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped mint leaves
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp Chettinad masala (optional but recommended)
• Salt to taste
• 2 cups water
• Whole spices: 2 bay leaves, 4 cloves, 3 cardamom pods, 1-inch cinnamon stick, 1 star anise, 1 tsp fennel seeds

Equipment

• Pressure cooker (3-4 liter capacity preferred)
• Measuring cups and spoons
• Knife and chopping board
• Spoon or spatula for stirring
• Strainer (for rinsing rice)
• Bowl (for soaking rice and yogurt)

Instructions

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for at least 30 minutes, then drain and set aside.
2. Heat oil or ghee: Place your pressure cooker on medium heat. Add the oil and once hot, add the whole spices — bay leaves, cloves, cardamom, cinnamon, star anise, and fennel seeds. Sauté for about 30 seconds until fragrant.
3. Sauté onions: Add the sliced onions and green chilies. Cook until the onions turn golden brown, stirring occasionally to avoid burning.
4. Add ginger-garlic paste: Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
5. Add tomatoes and spices: Mix in chopped tomatoes, red chili powder, turmeric powder, coriander powder, garam masala, and Chettinad masala. Cook until the tomatoes soften and the oil starts separating from the masala.
6. Add vegetables: Toss in the mixed vegetables and salt. Stir well so the vegetables coat with the spices.
7. Mix yogurt and herbs: Lower the heat and add beaten yogurt, chopped coriander, and mint leaves. Combine everything gently and cook for 3-4 minutes until the vegetables are partially cooked.
8. Add rice and water: Add the soaked and drained rice to the cooker and mix lightly. Pour in 2 cups of water and give everything a gentle stir to combine.
9. Pressure cook: Close the lid of the pressure cooker. Cook on high heat until you hear the first whistle, then reduce the heat to low and cook for an additional 5 minutes. Turn off the heat and let the pressure release naturally.
10. Final fluff: Once the pressure has released, open the lid carefully. Gently fluff the biryani with a fork to mix the rice and vegetables without breaking the grains.
11. Rest and serve: Let the biryani rest covered for 5 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

Tip: Always soak the basmati rice to prevent it from breaking during pressure cooking, ensuring fluffy grains.

Variation: Add fried cashews and raisins for a sweet and crunchy contrast, or include paneer cubes for extra protein.

Tip: Use fresh homemade Chettinad masala or buy a trusted brand for authentic flavor. You can find a simple recipe for Chettinad masala online if you like to make your own.

For a lighter version, reduce the oil quantity and substitute yogurt with coconut milk for a subtle tropical flavor.

Nutrition Facts

Serving Suggestions

Serve your Chettinad Veg Biryani hot, garnished with fresh coriander and accompanied by cooling sides such as raita or a simple cucumber salad.

For an enhanced meal, pair it with a dollop of spiced curd or a tangy pickle. You might also enjoy it alongside some crispy papad or a bowl of sambar.

If you’re interested in other flavorful vegetarian dishes, be sure to check out Thelma Sanders Squash Recipe and Passover Zucchini Kugel Recipe for more inspiration.

Conclusion

Preparing Chettinad Veg Biryani in a pressure cooker is a fantastic way to enjoy the rich, complex flavors of South Indian cuisine without spending hours over the stove. This recipe brings together an array of spices and fresh vegetables that make every bite a delight, all in a convenient and time-saving method.

Whether you’re cooking for family, friends, or just treating yourself, this biryani is sure to impress with its aromatic fragrance, vibrant colors, and satisfying taste. Don’t forget to explore other delicious recipes like the Peda Recipe Ricotta Cheese for a sweet finish to your meal or the Pickled Cherry Pepper Recipe for a spicy accompaniment.

Enjoy your cooking journey and savor the magic of Chettinad flavors brought to life in your very own kitchen!

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