Chettinad Biryani

By Hebbars Kitchen · 90 min

Ingredients

Instructions

1. Grind a handful of coriander, a handful of mint, 1/2 onion, 4 chillies, 1 inch of ginger and 5 garlic cloves to a smooth paste. Set aside.
2. In a large bowl, combine 10 mushrooms, 1 potato, 1 carrot, 5 beans and 3 tbsp peas. Add the masala paste, 1/2 cup curd, 1/2 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp cumin powder, 2 tbsp biryani masala and 1 tsp salt. Mix well and marinate for 30 minutes.
3. In a large kadai, heat 2 tbsp oil and 2 tbsp ghee. Sauté the whole spices until aromatic.
4. Add 1 sliced onion and sauté until golden brown.
5. Add 1/2 capsicum and 1 sliced tomato and sauté well.
6. Add the marinated vegetables and cook until the oil separates.
7. Add 1 1/2 cups water, 1 cup coconut milk, 1 tsp salt, 2 tbsp chopped coriander, 2 tbsp chopped mint, 3 slit chillies and 2 tsp lemon juice, and mix well.
8. When the water boils, add 1 1/2 cups soaked basmati rice and mix gently. Cover and simmer for 20 minutes.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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