Chettinad Vegetable Biryani Recipe | Cook’s Hideout

Chettinad vegetable biryani is a spicy and delicious dish. Recipe uses typical Chettinad spices like fennel seeds, cinnamon, cloves and peppercorn. The freshly ground spice paste adds lots of flavor to this biryani.

I make this vegetarian biryani in instant pot with colorful vegetables. I also add soy chunks for added protein and to make this a wholesome one pot meal. Give this scrumptious recipe a try and I am sure you will love it as much as we do.

Top view of terracotta bowl with chettinad veg biryani.

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About the recipe

I am a big fan of biryani and am always looking for new recipes to try for my family. Dal biryani and Kerala vegetable biryani are some of my absolute favorites.

But today I have a scrumptious South Indian style biryani from Chettinad cuisine. This is one of the spiciest and the most aromatic cuisines in India. Chettinad is famous for use of variety of spices, mainly in non-vegetarian food. Most dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal.

Terracotta bowl with chettinad vegetable biryani.

This vegetable Chettinad biryani is spicy, flavorful and absolutely delicious. The highlight of this is the Chettinad biryani masala made with freshly ground spices and aromatics. This spice paste adds tons of flavor to the recipe.

I use a variety of vegetables to make this colorful and tasty. And also add soy chunks to add protein and make the dish wholesome. You can use paneer, tofu or cooked beans instead.

I use the instant pot to make this veg biryani and that makes it very convenient and streamlined. Serve with a simple raita and/ or a side curry for a scrumptious meal.

Top view of terracotta bowl and wooden spoon with chettinad veg biryani.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this vegetarian Chettinad biryani recipe:

For Chettinad biryani masala:
- Spices: coriander, cumin & fennel seeds, cloves, peppercorns and dry red chilies.
- Aromatics: onion, ginger and garlic.

For the Biryani:
- Rice: I love using either basmati rice or seeraga samba biryani rice.
  - Seeraga samba rice (chitti muthyalu in Telugu) is an aromatic short grain rice frequently used in Tamil cuisine. It gives a fluffy texture and fragrant taste to the dish. Look for it in Indian groceries or online. If you can’t find it, then basmati rice is an excellent substitute.
- I love using soy chunks to add some protein to the dish. But you can also use cubed paneer, tofu or even cooked beans (chickpeas, black eyed peas etc.).
- My favorite mixed vegetables for this recipe are potato, carrot, green beans, cauliflower, green bell pepper (capsicum), green beans. But feel free to use any other non-mushy vegetables here as well.
- Mixed Vegetables: Potato, cauliflower, peas, carrots are my usual go-to. But you can also add bell peppers, broccoli and so on.
- Onions and tomato puree.
- Cumin seeds and bay leaves.
- Cilantro and mint.
- Fried onions – either store bought or homemade.
- Salt, turmeric and garam masala.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make vegetarian Chettinad biryani:

Prep

Thoroughly wash the rice until water runs clear. Then soak in water. If using seeraga samba rice, soak only for 10 minutes. If using basmati rice, soak for at least 20 minutes.

Make the biryani masala

Heat oil in a pan on medium heat. Add the coriander, cumin & fennel seeds, cinnamon stick, cloves, peppercorn, cardamom pods and dry red chilies. Cook until the spices are lightly dark and fragrant.

Next add the onion, ginger and garlic. Cook till the onions are translucent. Turn off the heat and let the mixture cool. Grind into a smooth paste along with the coconut and some water.

4 panel photo showing the making of the spice paste.

Make Instant Pot veg biryani

If using soy chunks, soak them in hot water for at least 10 minutes. Drain to squeeze the excess water and keep aside until ready to use.

Heat Instant Pot on ‘Sauté’ mode. When the pot is hot, add oil and ghee. Add bay leaves, cumin seeds. Next add the onions and green chilies, cook till the onions are slightly browned around the edges.

3 panel photo showing the sauteing of onions and spices.

Stir in the mixed vegetables and soaked & drained soy chunks. Add tomato puree and the ground masala paste, mix well and cook.

3 panel photo showing the cooking of soy chunks and vegetables.

Stir in turmeric, garam masala, salt, cilantro, mint and fried onions. Mix well and scrape the bottom of the pan to make sure there is nothing sticking to the bottom. Add the rice along with the soaking water.

2 panel photo showing the addition of spices and rice to instant pot.

Give a good stir and lock the lid. Make sure that the steam valve is in ‘steaming position’. Turn off the ‘Sauté’ mode and turn the instant pot on ‘High Pressure/ Manual’ mode for 5 minutes.

Once the timer is done, let the pressure reduce naturally for 10 minutes, then quick release the remaining pressure. Gently fluff the grains and serve this delicious Chettinad vegetable biryani hot with a raita and/ or a curry.

Expert Tips

Seeraga samba rice is typically used in Tamil Nadu to make biryani. It is an aromatic short grain rice that gives a fluffy texture to the dish. Look for it in Indian groceries or online. If you can’t find it, then basmati rice is an excellent substitute.
I love using soy chunks to add some protein to the dish. But you can also use cubed paneer, tofu or even cooked beans (chickpeas, black eyed peas etc.).
My favorite mixed vegetables for this recipe are potato, carrot, green beans, cauliflower, green bell pepper (capsicum), green beans. But feel free to use any other non-mushy vegetables here as well.
Depending on where you live, you might have to reduce the cooking time. I live in Denver which is 5280 feet (1 mile) above sea level and find that lentils & grains need more time to cook. Cook only 3~4 minutes, if you live closer to sea level.
Make Chettinad biryani masala up to 3 days in advance. Store in an airtight container in the fridge and use when ready to make the biryani.
Gently fluffing the rice when you open the instant pot is very important. Otherwise grains will get mushy and the rice will not be separate.
Store any leftover Chettinad style vegetable biryani in the fridge for up to 3 days. Reheat thoroughly before serving.

Here are a few vegetarian side dishes you can serve with the biryani:

I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card