Chettinad Vegetable Biryani

1. 1
   prep · ~30 min

   Soak the rice and prep the vegetables.

   1.Rinse the basmati rice 2 to 3 times until the water runs almost clear.

   2.Soak the rice in fresh water for 30 minutes, then drain well.

   3.Slice the onion, chop the tomato, dice the carrot and potato, chop the beans, and cut the cauliflower into small florets.

   4.Roughly chop the ginger and peel the garlic.

   TIPDrained rice should feel dry on the surface before cooking so the grains stay separate.
2. 2
   boil · ~8 min

   Parboil the rice.

   1.Bring 5 cups water to a boil in a pot.

   2.Add 0.5 tsp salt, then add the soaked basmati rice.

   3.Cook until the rice is about 70 percent done and still slightly firm in the center, about 5 to 6 minutes.

   4.Drain the rice immediately and spread it lightly so it does not keep cooking.

   TIPDo not fully cook the rice here or it will turn soft during the final dum.
3. 3
   mix · ~3 min

   Make the Chettinad masala paste.

   1.In a small grinder jar, add ginger, garlic, green chili, fennel seeds, cumin seeds, black peppercorns, and coriander seeds.

   2.Add a spoonful of water if needed.

   3.Grind to a coarse paste.
4. 4
   saute · ~8 min

   Cook the whole spices and onions.

   1.Heat oil and ghee in a heavy pan over medium heat.

   2.Add cinnamon, cloves, green cardamom, star anise, bay leaf, and curry leaves.

   3.Cook for 20 to 30 seconds until fragrant.

   4.Add sliced onion and cook until light golden, about 6 to 7 minutes.

   TIPUse medium heat so the spices bloom without burning.
5. 5
   saute · ~8 min

   Build the vegetable masala.

   1.Add the ground Chettinad paste and cook for 1 to 2 minutes until the raw smell fades.

   2.Add chopped tomato, turmeric powder, and red chili powder.

   3.Cook until the tomatoes soften and turn pulpy, about 4 to 5 minutes.

   4.Add yogurt and mix well until the masala looks glossy.
6. 6
   simmer · ~10 min

   Cook the vegetables in the masala.

   1.Add carrot, beans, potato, green peas, and cauliflower to the pan.

   2.Add 1 pinch salt and 0.5 cup water, then mix well.

   3.Cover and cook on low heat until the vegetables are just tender, about 8 to 10 minutes.

   4.Stir in mint, coriander leaves, and lemon juice.

   TIPKeep the vegetables slightly firm so they hold their shape after the final dum.
7. 7
   assemble · ~3 min

   Layer the rice and masala.

   1.Spread half the vegetable masala evenly in the pan if needed.

   2.Add half the parboiled rice over it.

   3.Add the remaining vegetable masala and finish with the rest of the rice.

   4.Sprinkle a little mint and coriander from the pan surface over the top.
8. 8
   rest · ~15 min

   Cook on dum.

   Cover the pan tightly and cook on very low heat for 15 minutes so the rice finishes cooking and absorbs the Chettinad flavors.

   TIPPlace the pan on a tawa if the base is thin to prevent the bottom from scorching.
9. 9
   serve · ~5 min

   Rest briefly, fluff the biryani, and serve hot.

   Turn off the heat and let the biryani sit covered for 5 minutes. Fluff gently from the sides with a fork or flat spoon before serving.

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