Simple and Yummy Recipe for Chettinad Vegetable Briyani

This briyani recipe makes a vegetarian lunch special but it is very simple if you have all the ingredients ready.
Especially when non-veggies come for a lunch this recipe satisfies their taste buds.

Ingredients:
1. Ginger – 1-2 big piece
2. Garlic – 10-15
3. 3 Onions
4. 10 Green chilly (cut it into straight 2 pieces)
5. 5 stems of Coriander leaves
6. 5 stems of pudina/mint leaves (Take only the leaves).
7. 4 Tomato
8. 3 Carrot
9. 5 Beans
10. 4 Potato (Remove the skin and cut it into medium piece)
11. 150 gms of Green beans
12. 5 tsp of Ghee
13. 3 tsp Oil
14. Salt 2tsp
15. 2 cups of Rice ( Normal boiled/ half boiled rice which we use for white rice)

Garam Masal:

1. 4 cardamom
2. 4 cloves
3. 2 pieces of Cinnamon
4. 1tsp saunf/Fennel seeds
Fry the above spices and grind them to powder.

1. Wash the 2 cups of rice
2. Take the lemon juice without seeds.
3. Take a rice without water and mix it with lemon juice. Keep it aside
4. Grind Garlic, Ginger and Onion
5. Cut all the vegetables in medium size.
6. Take a pressure cooker/pan. Add 3 tsp of Ghee and Oil and heat them.
7. Put the Tomato and fry till it gets smashed and becomes juicy.
8. Add the cut Green chili and fry.
9. Now add the ginger-garlic-onion paste and fry till the smell of garlic goes off.
10. Add the Garam masala
11. Add Pudina/mint leaves and coriander leaves and fry for 2 minutes.
12. Add the Vegetables (carrot, Beans, potato and peas) one by one
13. Mix it thoroughly with the masala.
14. Pour water (for 1 cup rice add 3 ½ cup of water. That is the ratio I use for cooking white rice).
15. Pour 7 cups of water.
16. Add salt.
17. Wait till the water boils.
18. Taste the masala for salt and correct the salt accordingly.
19. Add 2 cups of rice to it.
20. Close the cooker with the lid and place the weight.
21. Cook for 4-5 whistles (same time as that of cooking the white rice)
22. Now switch off the stove, Don’t remove the cooker lid.
23. Let the cooker be under pressure.
24. After 30 minutes or when all the pressure is gone. Remove the lid.
25. Fry 10 Cashew nuts to brown in 2tsp of ghee.
26. Pour it in the briyani
27. Mix it nicely with the briyani with a long spoon. (don’t keep it open more than a minute)
28. Now close the cooker with the lid along with the weight. This is for Dum.
29. After 10-15 minutes serve it hot with Raitha….

Tips:

1. Don’t over fry the spices used for garam masala.
2. Use the rice which we use for white rice and use the same ratio of water while you use for cooking white rice.
3. Don’t cut vegetables into small pieces as they might be overcooked. Cut them in medium size.
4. Keep the ingredients ready first and then start your process.​

 

Keethi,
The lemon juice added to make rice soft and a little sour taste to the masala. But the sourness is not prominent....