Thindukkal thalappakatti veg biriyani

I am a big fan of seeraga samba rice. I have been making all kind of variety rice items with this. I love the flavor and aroma this rice has. Dindugal biriyani specifically calls for seeraga samba rice in the recipe. The freshly ground biriyani masala with rice flavor takes you to a whole new level.

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SWIPE THE IMAGE FOR STEP BY STEP INSTRUCTION

STEP 1 - Make biriyani masala

Grind together

Cloves - 4

Cardamom pods - 3

Anistar - 1

Black pepper - 1 tsp

Fennel seeds - 1 tsp

Cumin seeds - 1 tsp

Coriander Seeds - 2 tsp

Stone Flower - 1 inch piece

STEP 2 - Cut all vegetables

Wash and dice potatoes, carrot, beans, cauliflower into equal size pieces.

Note - You can use add any vegetable that you like

STEP 3 - Soak rice

Wash and soak 2 cups seeraga samba rice for 15 mins.

STEP 4 - Make the green paste

Grind together handful of mint leaves, coriander leaves and 2 green chillis.

Note - Adjust number of green chilli to your taste

STEP 5 - Get cooking

Turn on the stove / Instant pot to saute mode

STEP 6 - SAUTE

When the pan is hot add in Cumin Seeds and bay leaf

STEP 7 - To that add onion and tomato

Onion - 1/2 cup

tomato - 1 small or 1/2 big

I prefer to use small onions (pearl onions) for this recipe. Unfortunately I was out of it at this point

STEP 8 - Ginger garlic paste

Now add ginger paste - 1/2 tbsp and garlic paste - 1/2 tbsp

Saute until the raw smell is gone.

STEP 9 - 13 Add one by one

Now add cut vegetables, saute for a minute.

Add salt,

Add green chutney

Add rice

Add biriyani masala

STEP 14 - COOK

Once everything is dumped inside. Stir once and close the lid.

Cook under pressure on rice settings with vent sealed and keep warm off

INGREDIENTS

1. BIRIYANI MASALA

   • Grind together (Cloves - 4, Cardamom pods - 3, Anistar - 1,Black pepper - 1 tsp, Fennel seeds - 1 tsp, Cumin seeds - 1 tsp, Coriander Seeds - 2 tsp, Stone Flower - 1 inch piece)

2. GREEN CHUTNEY

   • Grind handful of mint leaves, coriander leaves and green chilli - 2 nos

3. SOAK RICE

   • Wash and Soak rice 2 cups rice in 2 cups water for 15 - 20 minutes

4. CUT VEGGIES

   • Wash and cut about 2 cups of veggies. I used Potatoes, bell pepper, carrot, cauliflower

OTHER INGREDIENTS

• ONION 1/2 cup - diced

• TOMATO 1/2 dice - 1 small diced

• FOR SEASONING Cumin seeds, Bay leaf, mint and coriander leaves

DIRECTION

IN INSTANT POT or pressure cooker

• Turn on saute mode

• Heat the kadai or instant pot on saute.

• When it's hot add in hot ghee then add cumin seeds and bay leaf.

• Then dump rest of the things, veggies, rice, salt, green chutney and biriyani masala.

• Stir once and close the lid to cook on rice mode. If using pressure cooker, cook on low flame for 1 whistle.

• Once the pressure is naturally released, make steam pockets or transfer into a wider bowl to get fluffy rice

Notes

1. Using seeranga samba rice and pearl onions is important for this recipe.

2. Feel free to substitute vegetable to mushroom for some delicious mushroom biriyani

3. This can be made in stove top. Just place a weight over the lid to cook under ”dum” like in Dutch oven.

4. Grinding biriyani masala is also important. Don't miss on fennel and stone flower. They add flavor to the dish.

5. Tomato can be substituted with a tbsp of lemon juice

6. Adjust the number of green chili based on your taste

7. Adding fried onions on top is optional

Enjoy and happy cooking