Chettinad Vegetable biryani recipe - Veg Biryani Chettinad Style Recipe - One pot meal - Rice recipes

I love to try different one pot meals. Normally my kids have a full lunch at home only during weekend and they don't like to have sambar on both days. So normally Sunday is for one pot measl. Chettinad is famous for it's unique dishes in which fresh spices are normally used to make dishes. When you add freshly roasted spices it gives a nice aroma and taste to the dish.  Onion raita or cucumber raita goes well with this biryani. I have added Red chilies when making the masala powder. But you can use the red chili powder. Mint leaves give a nice flavour so don't miss it

Roast & Grind

Red chillies - 4
Cardamom - 1
Cinnamon - 1/4 teaspoon
Pepper corn - 1 / 2 teaspoon
Fennel seeds - 1/2 teaspoon
Star anise - 1 piece
Marathi Mokku - 1

For Rice

Bastmati rice /  seeraga samba - 1 cup
Mixed vegetables - 1 cup
Small Onion - 1/2 cup
Ginger paste - 1/4 teaspoon
Garlic paste - 1 teaspoon
Mint leaves - 10
Coriander leaves - 1 tablespoon finely chopped
Tomatoes - 2 (finely chopped)
Coriander powder - 1 teaspoon
Cashews - 1 tablespoon 
Ghee - 1 tablespoon
Salt to taste
Yogurt - 1/4 cup
Milk - 1/4 cup (Optional)
Bay leaf - 1
Shahi jeera - 1 teaspoon
Kal pasi - 1 


Dry roast the ingredients under roast and grind. Let it cool down and grind to fine powder. Keep it aside
Heat ghee and fry Cashew and take it out in the same Ghee add bay leaves, shai jeera and kal pasi. Fry for 20 sec.Add Onion and fry for a min. Add Ginger, Garlic paste. Fry till nice aroma released. 
Add Vegetables, yogurt and milk. Fry for 30 sec in low flame.
Add Masala powder, Coriander powder and fry till nice aroma released. Mint leaves and mix well. Fry for 2 mins. 
Add water (1.5 cup), Rice. Mix well. Adjust Salt. Reduce flame. 
Close the lid and cook for 10-12 mins. Remove the lid and add chopped coriander leaves and fried Cashews
Serve hot with raita