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Aromatic basmati rice and mixed vegetables cooked in a fiery, freshly ground spice blend from the Chettinad region. This one-pot meal is a flavor explosion, perfect for those who love a spicy and fragrant biryani.
For 4 servings
Prepare Rice and Chettinad Masala
Parboil the Basmati Rice
Cook the Vegetable Gravy
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Aromatic basmati rice and mixed vegetables cooked in a fiery, freshly ground spice blend from the Chettinad region. This one-pot meal is a flavor explosion, perfect for those who love a spicy and fragrant biryani.
This chettinad recipe takes 75 minutes to prepare and yields 4 servings. At 533.92 calories per serving with 12.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Layer and 'Dum' Cook the Biryani
Serve the Biryani
Add 200g of paneer cubes, fried tofu, or boiled soya chunks along with the vegetables for a protein boost.
Replace the 1/2 cup of water in the gravy with 1/2 cup of thin coconut milk for a richer, creamier texture.
To reduce the heat, decrease the number of dried red chillies to 2-3 and black peppercorns to 1/2 tsp in the masala blend.
Fry a handful of cashews in ghee until golden and sprinkle over the biryani before serving for a delightful crunch.
The variety of vegetables like carrots, beans, and peas provides a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
The signature Chettinad spice blend contains ingredients like black pepper, cinnamon, and chillies, which are known for their thermogenic properties that can help boost metabolism.
Spices like turmeric (containing curcumin), ginger, and cloves are packed with antioxidants and possess natural anti-inflammatory properties that help combat oxidative stress in the body.
This biryani is a complete and satisfying plant-based meal, providing complex carbohydrates for energy, essential vitamins and minerals from vegetables, and a host of benefits from traditional Indian spices.
Kalpasi is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is the hallmark of Chettinad cuisine. While the biryani will still be tasty without it, using kalpasi provides the most authentic flavor.
It can be a balanced meal as it contains carbohydrates from rice, fiber and vitamins from vegetables, and flavor from healthy spices. However, it is moderately high in calories and fats from oil and ghee. Portion control is key to enjoying it as part of a healthy diet.
One serving of this Chettinad Vegetable Biryani (approximately 2 cups or 515g) contains around 540-580 calories, depending on the specific vegetables and amount of oil used.
To reduce the spice level, use fewer dried red chillies (e.g., 2-3) and reduce the black peppercorns to 1/2 teaspoon when making the masala powder. You can also remove the seeds from the green chilies.
Yes, you can. After sautéing the vegetables and masala, layer the soaked (not parboiled) rice on top. Add 2.25 cups of water for 1.5 cups of rice. Close the lid and cook for 1 whistle on high heat, then simmer for 5-7 minutes on low heat. Let the pressure release naturally.
This spicy biryani pairs perfectly with a cooling side dish like onion raita, cucumber raita, or a simple vegetable salad. Crispy papadums also make a great accompaniment.
Leftover biryani can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a microwave or on the stovetop with a splash of water to restore moisture.