Feb 15, 2015

Chettinad Vegetable Biryani-- Kaikari Biryani

Chettinad Vegetable Biryani (kaikari biryani) this the recipe given by Valli for this month Indian Cooking challenge (ICC). There are many biriyani recipe in Tamilnadu region with the influence of Muslim community. I was trying to make all this Tamilnadu style biryani recipes. they are all almost same recipes with little difference in  using masalas. Most of this biryanis are meade with meat like chicken or mutton. But this typical Biryani is made with vegetables which is well known as Kaikari biryani, kaikari means vegetables in Tamil. For this biryani we need few special ingredients...
Marati moggu...  This is a spice looks like clove but not clove check the picture here .
About jeera samba rice this is a short grain rice smells like jasmine rice. This variety of rice available in Tamilnadu specially. In this region people like to make biryani with this rice only. Usually I soak basmati rice for 10 minutes for biryani but this rice need to soak at least for half an hour other wise rice won't cook properly this is my experience. So soak jeera samba rice for half an hour.
Onion for this biryani better use shallots that gives a typical taste and flavor to the biryani. If you didn't find shallots then continue with normal onion   

Recipe source from here
Let's check the recipe........
Jeera samba rice  ---  1 and half cup
Mixed vegetables  ---  1 cup (carrot, beans, green peas, cauliflower, potato)
Shallots  ----   3/4 cup ( chinna ullipayalu, sambar onion)
Tomatoes  ---  1 chopped
Green chillies   ---  2
Ginger garlic paste  -- 1 tab sp
Red chilli powder  ----  1 tea sp
Coriander powder  ---  1 tea sp
Tirmeric powder  ---  a pinch
Mint leaves  ---   hand full
Coriander leaves  ----  1/4 cup chopped
Cashew nuts  ---  10
Ghee  ---  1 tab sp
Salt to taste
Water  -----  2  1/4 cup
Bay leaves  ----  2
Cinnamon   --- 1/2inch pieces 2
Cardamom  ---- 2
Cloves   --- 3
Marati moggu  -- 1
Star anise (anasa puvu)  -- 1
Black stone flower (biryani rati puvu) --- little (apinch)
Mace (japatri) --  1/2 
Oil  ----  1 tab sp
1. Wash and soak rice for 30 minutes.
2. Wash and cut the vegetables in to 1/2 inch cubes and cauliflower in to small florets, keep the green peas ready.
3. Peel and chop shallots, cut the green chillies in to two chop tomato and set a side, wash and chop mint and coriander leaves set a side.
4. Heat ghee in a pan and fry cashew nuts in to golden remove and set a side.
5. Add oil to the same pan add add the whole spices for tempering and saute for one minute.
6. Add chopped shallots, green chillies and fry till onion turn light golden.
7. Then add ginger garlic paste and saute till raw small goes then add vegetables and coriander and mint leaves, saute for one minute.
8. Add chopped tomatoes, red chilli powder, coriander powder, turmeric powder mix well and cook till tomatoes are tender.
9. Now add salt to taste and water bring to a full boil.
10. Drain the water from rice and add rice to the vegetables mix well to combine every thing. cover with a lid and cook till done. 
If you are cooking this biryani ni a pressure cooker then cook for 3 whistles.
Remove from the heat and let it sit for 10 minutes, then open.
Garnish with fried cashew nuts and serve with onion raita.


Mythreyi Dilip said...

Hi Padma, hope you are doing good.
This recipe is originally from my blog http://chettinadrecipesblog.blogspot.com.au/2013/08/chettinad-vegetable-biryani-kaikari.html?m=1.
I would be very happy if you can also mention my blog's link for the above recipe. Thanks in advance.

Srivalli said...

Seems like the biryani turned out great Padma, very nice texture..

Unknown said...

Mythreyi your blog link is there right down my picture you can check

Mythreyi Dilip said...

Thank you!

Hamaree Rasoi said...

Biriyani with plaintain leaf looks simply awesome.

Suma Gandlur said...

We loved the dish.
Padma, does this samba rice turn out fluffy like Basmati when cooked?