Chettinadu Vegetable Biryani |Chettinad Biryani |Gluten Free Recipe

Hi Supermoms,

Hope you are all safe .

One Pot Dishes are always so satisfying to cook. Today, I am sharing a yummy Biryani recipe which is a regular in my kitchen. Sundays are usually Biryani days and this week I made this super yummy and flavourful Chettinadu Vegetable Biryani Recipe. 

Fresh coconut milk soaked rice gives this biryani it’s unique flavour. You can cook this biryani in an open pot or can pressure cook it if you are pressed for time. I have previously cooked this biryani in an earthen vessel  many times and that flavour takes you straight to Karaikudi( Chettinad). But the pressure cooker version is equally delicious and gets me loads of compliments. 

You can also use store bought coconut milk to make this biryani. It is a tried and tested super hit recipe that I am sharing from my kitchen to yours with loads of love.

The onion raita recipe using thick whisked curd that I have shared in my You Tube video perfectly compliments this biryani. Do try out this amazing combination and share your feedback with me. 

Now, let’s start cooking!

Chettinadu Vegetable Biryani :

Preparation time : 30 minutes

Cooking time : 40-45 minutes

1 cup = 250 ml cup

Serves : 4

Ingredients :

2 cups seeraga samba  rice or basmati rice

2 cups coconut milk 

2 bay leaves

Vegetables : 

1 onion ( thinly sliced)

1/4 cup fresh peas ( shelled)

5-6 beans ( cut into 1 " pieces)

1 small carrot ( peeled and cut into  1 " pieces)

1 small potato ( peeled and cut into 1" pieces) 

1/4 teaspoon turmeric powder

1/4 cup ghee

salt to taste

For the Biryani masala( to be ground raw):

1/2 cup fresh coriander leaves/cilantro ( roughly chopped)

20 mint leaves 

6 medium size garlic pods( peeled)

1/2 " ginger piece ( you add a little more if you like the taste of ginger)

10 shallots/sambar onion

1 large tomato

1 medium size onion

1-2 green chillies 

2-3 dry red chillies 

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1/4 teaspoon kalpasi

2 cloves

1/4” nutmeg piece or 1/8 teaspoon nutmeg powder

1” cinnamon stick

1/4 teaspoon black peppercorns

2 green cardamom

For garnish :

1/2 teaspoon ghee

10 cashew nuts 

handful of chopped mint and/or cilantro leaves ( optional)

Note : Adjust water quantity to cook rice depending upon the variety of rice you are using. 

Method :

1. Soak the rice along with coconut milk and bay leaves for 30 minutes.
2. Grind all the ingredients given under ‘ Biryani Masala’ to a fine paste without adding any water.
3. Heat a pressure cooker with ghee and fry the onions. 
4. Add pinch salt and turmeric powder to the onions and when they are fried well, remove a tablespoon of the onions and set them aside to garnish later.
5. To the fried onions add the ground biryani masala and cook over low flame for five minutes.
6. Add the chopped vegetables and let them cook for another 7-10 minutes or till the time the vegetables are half cooked. 
7. Now, add the soaked rice along with the coconut milk and bay leaf.
8. Add salt and adjust water quantity. 
9. Pressure cook the biryani over medium flame unto 2 whistles and switch off.
10. Once the pressure releases, open the cooker and garnish with ghee roasted cashews , ghee fried onions and finely chopped coriander leaves ( optional).

Your delicious Chettinadu Biryani is now ready to be served. 

Happy Cooking!

With love,

Masterchefmom