Chettinad Masala Veg Biryani

Name: Chettinad Masala Veg Biryani
Cuisine: Indian
Ingredients: For Chettinad masala; 1 tbsp Stone lichen; 1/2 tsp Marathi moong; 1/2 tsp Cardamom powder; 1 stick Cinnamon; 2 gms Star anise; 1 tsp Green saunf; 10 Pepper corn; 1 tsp Coriander seeds; 1 tsp Jeera; For the Biryani; 1/2 kg Seeraga Samba Rice soaked for one hour; 200 gm Carrot grated; 200 gm Cauliflower grated; 100 gm Mushroom diced fine; 250 gm Onion sliced; 200 gm Tomato; 1 tbsp Ginger and garlic paste; 200 gm Oil + ghee; 1 tbsp Green chilli; 1 tbsp Chettinad Masala; 1 tsp Red chilli powder; 1 cup Coriander + mint leaves; 2 tbsp Sesame seeds; 2 Cardamom; 1 Bay leave; 1 stick Cinnamon; 1/2 tsp Turmeric powder; 1 cup Curd

Shashi Tewarii @cook_11740373

Jaipur City

#Ramdan Biryani

Chettinad spices are not overload of heat,but the spicy under tones that add the flavour.Masalas are hand ground.Samba rice is grown in Tamilnadu

Shashi Tewari.

#Ramdan Biryani

Chettinad spices are not overload of heat,but the spicy under tones that add the flavour.Masalas are hand ground.Samba rice is grown in Tamilnadu

Shashi Tewari.

Shashi Tewarii @cook_11740373

Jaipur City

#Ramdan Biryani

Chettinad spices are not overload of heat,but the spicy under tones that add the flavour.Masalas are hand ground.Samba rice is grown in Tamilnadu

Shashi Tewari.

#Ramdan Biryani

Chettinad spices are not overload of heat,but the spicy under tones that add the flavour.Masalas are hand ground.Samba rice is grown in Tamilnadu

Shashi Tewari.

Saved

Ingredients

For Chettinad masala
1 tbspStone lichen
1/2 tspMarathi moong
1/2 tspCardamom powder
1 stickCinnamon
2 gmsStar anise
1 tspGreen saunf
10Pepper corn
1 tspCoriander seeds
1 tspJeera
For the Biryani
1/2 kgSeeraga Samba Rice soaked for one hour
200 gmCarrot grated
200 gmCauliflower grated
100 gmMushroom diced fine
250 gmOnion sliced
200 gmTomato
1 tbspGinger and garlic paste
200 gmOil + ghee
1 tbspGreen chilli
1 tbspChettinad Masala
1 tspRed chilli powder
1 cupCoriander + mint leaves
2 tbspSesame seeds
2Cardamom
1Bay leave
1 stickCinnamon
1/2 tspTurmeric powder
1 cupCurd

Saved

Steps

1

Heat the pan and dry roast all the spices individually until darkened.When done grind them together to a powder. Keep aside.
2

Boil 2 litres of water.Add the soaked rice.Cook it to 80 percent.
3

Heat a deep pan.Add oil and all spices.Add onions and fry to a golden brown.Add the ginger garlic paste and toss well with onions.
4

Add tomatoes and cook them till they are melted. Add chilli,turmeric and chettinad masala.Add grated carrot,diced mushroom and cauliflower pieces and stir fry well.Add the curd.
5

Add rice to this masala mixture. Sprinkle the chopped coriander,sesame seeds and mint leaves over the mixture.
6

Cover tightly with a lid.Leave to cook for 20 minutes on a low flame.
7

Leave it covered until served.
8

Serve hot.