Chettinad Veg Biryani Recipe Sharmis Passion Made Easy

Chettinad cuisine, hailing from the southern part of Tamil Nadu, India, is renowned for its rich, aromatic, and spicy flavors. Among its many delicacies, Chettinad Veg Biryani stands out as a vibrant and hearty dish that beautifully combines fragrant rice with a medley of vegetables and robust spices.

This recipe from Sharmi’s Passion brings you an authentic taste of Chettinad with a vegetarian twist, perfect for those who want to enjoy the essence of this traditional cuisine without meat.

What makes this biryani truly special is the careful layering of spices and the slow cooking technique that infuses every grain of rice and vegetable piece with deep, complex flavors. Whether you’re a seasoned biryani lover or trying it for the first time, this recipe promises a delightful culinary journey.

So, roll up your sleeves and let’s dive into this flavorful and aromatic Chettinad Veg Biryani recipe that is sure to impress your family and friends!

Why You’ll Love This Recipe

This Chettinad Veg Biryani recipe is a celebration of bold spices and fresh vegetables, making it a wholesome and satisfying meal. It’s:

• Authentic: Stays true to traditional Chettinad flavors with the right balance of heat and aroma.
• Vegetarian-Friendly: Loaded with colorful vegetables for a nutritious boost.
• Flavorful and Aromatic: Uses freshly ground spices and herbs that elevate the dish.
• One-Pot Wonder: Everything gets cooked together, making it easier for cleanup.
• Customizable: Easily adaptable to your preferred spice level and vegetable choices.

Ingredients

• 1 cup Basmati rice, soaked for 30 minutes
• 1 cup mixed vegetables (carrots, beans, peas, potatoes), chopped
• 2 tbsp oil or ghee
• 1 large onion, thinly sliced
• 1 large tomato, chopped
• 1 tbsp ginger-garlic paste
• 1/4 cup yogurt, whisked
• Fresh coriander leaves and mint leaves, chopped (1/4 cup each)
• 2 green chilies, slit
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp Chettinad masala (store-bought or homemade)
• 1/2 tsp fennel seeds
• 1-inch cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 bay leaf
• Salt to taste
• 2 cups water
• Juice of 1/2 lemon

Equipment

• Heavy-bottomed pan or pressure cooker
• Mixing bowls
• Sharp knife and chopping board
• Measuring cups and spoons
• Wooden spoon or spatula
• Fine mesh strainer

Instructions

1. Rinse and soak the rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
2. Prepare the vegetables: Chop all the vegetables into bite-sized pieces. Keep them ready for cooking.
3. Heat oil and temper spices: In a heavy-bottomed pan or pressure cooker, heat the oil on medium heat. Add fennel seeds, cinnamon, cloves, cardamom, and bay leaf. Sauté until aromatic, about 30 seconds.
4. Sauté onions and ginger-garlic paste: Add the sliced onions and sauté until golden brown. Then add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Add tomatoes and spices: Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, garam masala, and Chettinad masala. Cook until the tomatoes are soft and oil starts to separate from the masala.
6. Cook vegetables: Add the chopped vegetables and salt. Mix well and cook for 5-7 minutes until the vegetables are slightly tender.
7. Add yogurt and herbs: Lower the heat and add whisked yogurt, chopped coriander, mint leaves, and slit green chilies. Stir gently to combine and cook for 2-3 minutes.
8. Add rice and water: Add the soaked and drained rice to the pan. Gently mix everything together. Add 2 cups of water and the lemon juice. Check for salt and adjust if needed.
9. Cook the biryani: If using a pressure cooker, close the lid and cook on medium heat for 2 whistles, then simmer for 5 minutes before turning off the heat. If using a heavy-bottomed pan, cover tightly with a lid and cook on low heat for 20 minutes until rice is cooked through and water absorbed.
10. Rest and fluff: Once done, let the biryani rest for 10 minutes. Then fluff gently with a fork before serving.

Tips & Variations

For the best flavor, freshly grind your Chettinad masala or use a high-quality store-bought blend.

If you want a richer biryani, add a splash of fried onions and a drizzle of saffron-infused milk during the last stages of cooking.

Feel free to swap vegetables based on seasonality or preference—cauliflower, bell peppers, and mushrooms work wonderfully.

For a vegan version, substitute yogurt with coconut yogurt or cashew cream.

Nutrition Facts

Serving Suggestions

Serve this delicious Chettinad Veg Biryani hot with a side of cooling raita such as cucumber or boondi raita. A simple onion and tomato salad dressed with lemon juice adds freshness to the meal.

For a more festive spread, pair the biryani with Pickled Cherry Pepper Recipe or a crunchy papadum on the side. To round off your meal with something sweet, try the Peda Recipe Ricotta Cheese for a creamy dessert.

Conclusion

Making Chettinad Veg Biryani at home is a rewarding experience that brings the bold, spicy flavors of Tamil Nadu right into your kitchen. This recipe from Sharmi’s Passion balances the heat of the spices with the freshness of vegetables and herbs, resulting in a vibrant, aromatic meal that’s perfect for any occasion.

Whether it’s a weekend family feast or a special gathering, this biryani will surely impress with its depth of flavor and comforting texture.

Take your time to master the spice blend and cooking technique, and you’ll find yourself coming back to this recipe again and again. Don’t forget to explore more delightful dishes like the Thelma Sanders Squash Recipe or the hearty Bariatric Meatloaf Recipe for a diverse culinary journey.

Happy cooking!

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