Chettinad Vegetable Biryani with Onion Raita

Instructions

1. 1

   Prepare Rice and Chettinad Masala

   • Rinse 1.5 cups of basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
   • While the rice soaks, prepare the masala. In a dry, heavy-bottomed pan, add all ingredients listed 'for Chettinad masala' (coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves, cinnamon, star anise, kalpasi, and dried red chillies).
   • Dry roast on low heat for 2-3 minutes, stirring continuously, until the spices are fragrant. Do not let them burn.
   • Remove from heat, let the spices cool down completely, and then grind them into a fine powder using a spice grinder. Set your fresh Chettinad masala aside.
2. 2

   Parboil the Basmati Rice

   • In a large pot, bring 6 cups of water to a rolling boil. Add 1 tsp of salt.
   • Add the drained basmati rice to the boiling water. Cook for 5-7 minutes, or until the rice is 70% cooked. To check, a grain should break easily when pressed but still have a firm, white core.
   • Immediately drain the rice in a colander to stop the cooking process. Set aside.
3. 3

   Cook the Vegetable Gravy

   • Heat the sunflower oil and ghee together in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
   • Stir in the freshly ground Chettinad masala powder and turmeric powder. Cook for 1-2 minutes, stirring, until the spices release their aroma.
   • Add the mixed vegetables and 1.5 tsp of salt. Mix well to coat the vegetables thoroughly with the masala.
   • Reduce the heat to low. Add the whisked curd and mix quickly and continuously to prevent it from splitting. Cook for 2 minutes.
   • Pour in 1/2 cup of water, mix, cover the pot, and let the vegetables cook for 8-10 minutes until they are almost tender but still have a slight bite.
4. 4

   Layer and 'Dum' Cook the Biryani

   • Once the vegetable gravy is ready, spread half of the chopped mint and coriander leaves over it.
   • Gently spread the 70% cooked rice in an even layer over the vegetable gravy.
   • Sprinkle the remaining mint and coriander leaves on top of the rice. You can also drizzle a little ghee or sprinkle lemon juice at this stage.
   • Cover the pot with a tight-fitting lid. To create a good seal ('dum'), you can place a clean kitchen towel under the lid or seal the edges with dough.
   • Place the pot on a tawa (flat griddle) over the lowest possible heat. Cook for 15-20 minutes. This ensures gentle, even heating and prevents the bottom from burning.
   • After 15-20 minutes, turn off the heat. Let the biryani rest, undisturbed, for at least 10-15 minutes. This allows the flavors to meld and the rice to finish cooking in the steam.
5. 5

   Serve the Biryani

   • Open the lid and enjoy the aroma. Use a fork or a thin spatula to gently fluff the rice from the sides of the pot, mixing the layers lightly without breaking the grains.
   • Serve the hot and fragrant Chettinad Vegetable Biryani with a side of cooling onion raita or a simple cucumber salad.