Name: Chettinad Vegetable Biryani Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: South Indian
Ingredients: 1½ cups Seeraga Samba rice or Basmati Rice; 2 cups Water; 2 teaspoons Oil; 1 tablespoon Coriander seeds; 1 teaspoon Cumin seeds; 2 teaspoon Fennel seeds; 1 inch Cinnamon stick; 4 Cloves; 4 Black Peppercorns; 4 Cardamom pods; 3-4 Dry red chilies (adjust as per taste); 1 Small Red Onion, coarsely chopped; 2 inch Ginger piece, chopped; 3-4 Garlic cloves, crushed; 2 tablespoons Grated Coconut, fresh or frozen; 1 cup Soy Chunks, soaked in hot water for at least 10 minutes (optional); 1½ cups Hot water; 2 tablespoons Oil; 2 Bay leaves; 1 teaspoon Cumin Seeds; 1 Large Onion, thinly sliced; 2-3 Green chilies, slit (add more if you like it spicy); 4 cups Mixed Vegetables (carrots, beans, peas, cauliflower etc.); 1 cup Tomato puree; ½ teaspoon Turmeric powder; 1 teaspoon Garam Masala; Salt to taste; 3 tablespoons Mint leaves, finely chopped; 2 tablespoons Cilantro, finely chopped; ¼ cup Fried Onions, homemade or store-bought

Jump to Recipe· 4.4 from 208 reviews

If you love bold flavors and vibrant aromas, the **Chettinad Vegetable Biryani Recipe** is a must-try. This South Indian classic is a celebration of spices, fresh vegetables, and fragrant rice cooked together to create a dish that’s both comforting and festive. With its perfect balance of heat, earthiness, and freshness from the herbs, every mouthful feels like a warm hug that invites you back for more. Whether you’re a biryani veteran or someone just dipping your toes into regional Indian cuisine, this recipe captures the heart and soul of Chettinad cooking in a stunning vegetable delight.

Ingredients You’ll Need

Three cooking stages shown inside a grey metal pot placed on a white marbled surface. The first stage in the top left has evenly mixed small round beige meat pieces on top of chopped light green peas, small orange carrots, yellow corn, and white cauliflower florets. The bottom left stage adds light beige potato chunks, small red onion pieces, and a smooth, thick red sauce poured over the mixed ingredients, with the same meat and vegetable mix visible underneath. The right stage shows a thick stew with browned meat pieces, soft beige potato chunks, white cauliflower with a light orange sauce, scattered green peas, small orange carrot bits, and a dark bay leaf sitting on top in the liquid, all cooked together in the grey pot with some sauce stains on the side. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step toward making this biryani spectacular. Each component, from the spices to the vegetables, plays a crucial role in building layers of flavor, texture, and rich color that make the Chettinad Vegetable Biryani Recipe truly unforgettable.

1½ cups Seeraga Samba rice or Basmati Rice: Known for its fragrance, this rice is essential for fluffy, separate grains that soak up all the spices.
2 cups Water: For perfectly cooking the rice to tender perfection.
2 teaspoons Oil: Used to fry the spice paste, enabling flavors to bloom fully.
1 tablespoon Coriander seeds: Adds a warm, citrusy note fundamental to Chettinad dishes.
1 teaspoon Cumin seeds: Offers an earthy, slightly nutty flavor enhancing the overall spice profile.
2 teaspoons Fennel seeds: Provides a subtle sweetness and freshness to the spice blend.
1″ Cinnamon stick: Imparts warmth and depth to the biryani’s aroma.
4 Cloves: Intensify the flavor with their sharp, slightly sweet pungency.
4 Black Peppercorns: Bring a sharp heat and piquancy that is signature to Chettinad cuisine.
4 Cardamom pods: Add a lovely floral undertone to balance other strong spices.
3-4 Dry red chilies (adjust as per taste): The firestarter that gives the biryani its distinctive spicy kick.
1 Small Red Onion, coarsely chopped: Sweetness and pungency marry perfectly when ground with the spices.
2″ Ginger piece, chopped: Brings a fresh zing and warmth to the paste.
3-4 Garlic cloves, crushed: Adds depth and a hint of savory punch.
2 tablespoons Grated Coconut (fresh or frozen): Creamy texture and gentle sweetness enhance the paste’s complexity.
1 cup Soy Chunks (optional, soaked in hot water for at least 10 minutes): Provides a protein boost and chewy texture.
1½ cups Hot water: For cooking the soy chunks and steaming vegetables.
2 tablespoons Oil: For sautéing the vegetables and tempering spices.
2 Bay leaves: Infuse a subtle herbal aroma into the dish.
1 teaspoon Cumin Seeds: Adds a toasty punch when tempered.
1 Large Onion, thinly sliced: Offers sweetness and crunch when caramelized.
2-3 Green chilies, slit: Boost the heat, balanced by other spices.
4 cups Mixed Vegetables: A colorful medley that brings freshness and texture.
1 cup Tomato puree: Adds tanginess and body to the curry base.
½ teaspoon Turmeric: For a warm golden color and mild earthiness.
1 teaspoon Garam Masala: A fragrant blend that rounds off all the flavors beautifully.
Salt to taste: Essential for balancing and enhancing the flavors.
3 tablespoons Mint leaves, finely chopped: Freshness that lifts the biryani to the next level.
2 tablespoons Cilantro, finely chopped: Adds herbaceous brightness.
¼ cup Fried Onions (homemade or store-bought): Provide a crispy, sweet, caramelized finish top.

How to Make Chettinad Vegetable Biryani Recipe

Step 1: Prepare the Spice Paste

Start by dry roasting coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, peppercorns, cardamom, and dry red chilies in a hot pan until aromatic. Transfer to a grinder and add coarsely chopped onion, ginger, garlic, and grated coconut. Grind into a smooth, thick paste using a little water. This paste is where the magic begins, infusing the biryani with its signature Chettinad punch.

Step 2: Soak the Soy Chunks (optional)

While preparing the paste, soak the soy chunks in hot water for at least 10 minutes until they soften. This step is optional but highly recommended if you want to add protein and texture to your vegetable biryani.

Step 3: Cook the Rice

Rinse the Seeraga Samba or Basmati rice until the water runs clear. Bring 2 cups of water to boil, add the rice, and cook until it is 70-80% done (the grains should still have a bite since they will cook further when layered). Drain and set aside.

Step 4: Prepare the Vegetable Mixture

Heat oil in a heavy-bottomed pan, add bay leaves and cumin seeds until they splutter. Add the sliced onions and green chilies and sauté until the onions turn golden brown. Now add the cooked soy chunks, the freshly ground spice paste, and stir well until the paste releases oil and is cooked through.

Step 5: Add Vegetables and Simmer

Add mixed vegetables to the pan and stir to coat them with the spice paste. Pour in the tomato puree, turmeric, garam masala, and salt. Mix well, then add 1½ cups of hot water to create a rich, flavorful sauce. Cover and simmer until the vegetables are tender and the sauce thickens slightly.

Step 6: Layer the Biryani

In a large pot, layer half of the cooked vegetable mixture, followed by half of the rice. Sprinkle half of the chopped mint, cilantro, and fried onions over the rice. Repeat the layers with the remaining vegetable mixture and rice, finishing with herbs and fried onions on top. Cover the pot tightly and allow the biryani to steam on low heat for 15-20 minutes, letting the flavors meld beautifully.

How to Serve Chettinad Vegetable Biryani Recipe

A close-up of a red bowl filled with a rice dish that has multiple layers. The bottom layer is golden-brown rice mixed with small green peas and bits of orange carrot. On top are medium-sized pieces of brown cooked meat and chunks of yellow potato. The dish is sprinkled with fresh green cilantro leaves, giving a bright touch. The bowl is placed on a rough beige cloth on a dark surface. A white bowl with a yogurt-like sauce topped with small pieces of purple onion is slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh mint and cilantro brings refreshing bursts to every bite, while a handful of crispy fried onions on top provides delightful crunch and sweetness that contrasts the robust spices perfectly.

Side Dishes

This biryani pairs magnificently with cool accompaniments like raita—a yogurt based cucumber or boondi salad—and simple vegetable korma or a tangy pickle for a classic South Indian feast experience.

Creative Ways to Present

For an impressive presentation, serve the biryani in a layered clay pot or a vibrant steel handi. You can also garnish with toasted cashews or raisins for an added texture and sweetness that elevates the dish even further.

Make Ahead and Storage

Storing Leftovers

Place leftover biryani in an airtight container and refrigerate for up to 2-3 days. The flavors tend to deepen over time, making the next-day biryani just as delightful.

Freezing

You can freeze the biryani for up to 1 month. Portion it out in freezer-safe containers, and when you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

Reheat biryani gently on the stovetop or microwave with a splash of water or vegetable broth to prevent dryness. Cover it to trap steam and restore the fluffy texture and aromatic flavors.

FAQs

Can I make the Chettinad Vegetable Biryani Recipe vegan?

Absolutely! This recipe is naturally vegan, especially when you use oil instead of ghee and ensure the fried onions are free from dairy. It’s a perfect plant-based celebration of flavors.

What vegetables work best in this biryani?

A mix of carrots, beans, peas, potatoes, and cauliflower works wonderfully. Use what’s fresh and available, as the variety adds color and textural interest.

Can I skip the soy chunks?

Yes, soy chunks add protein and texture, but the biryani is just as delicious and satisfying without them, especially if you prefer a purely vegetable dish.

Is Seeraga Samba rice important for this recipe?

Seeraga Samba rice is traditional for Chettinad biryani and has a unique aroma and texture. However, Basmati rice is a fine substitute if you can’t find it, giving you fluffy, fragrant grains.

How spicy is this biryani?

This biryani offers a moderate spice level, which you can adjust by increasing or reducing the dry red chilies and green chilies. It’s designed to have a balanced heat that highlights the spices rather than overpowering the vegetables.

Final Thoughts

Making the Chettinad Vegetable Biryani Recipe at home is like opening a window to the rich culinary heritage of South India. Its vibrant spices, fresh herbs, and wholesome vegetables come together in a dish that’s as comforting as it is exciting. I encourage you to try it soon and share the joy of this aromatic, colorful biryani with your loved ones—it’s truly a feast for both the eyes and the palate!