Chettinad Vegetable Biryani / Kaikari Biryani

For the Indian Cooking Challenge this month, we journey little down from remaining month, to the famous Chettinad of Tamil Nadu. Chettinad Cuisine is very famous all over the world. While I don’t know if all the recipes that are famous as with either Chettinad suffixed or prefixed, I have loved some of their unique dishes and I comprehend I would love to make and feed my family from this delicacies anytime.
So when I was once nearly very late to decide what to format for this month, I passed off to chat with PJ, with the intent of asking her to suggest something. After lots deliberation on a variety of dishes that she had in mind, she sent me this Biryani link for us to test out. Since this blog used to be specialised in Chettinad recipes, I was once sure this will be authentic. The recipe is adapted from this blog, with my very own interpretation with few ingredients.
The essential ingredient that is supposed to bring out the specialty is the usage of Marathi Moggu or Marati Mogga. This Indian Spice is used appreciably in Karnataka’s special Bisi Bele Bath. Ever considering I knew Amma making this Bisi Bele Bath, I have constantly known her the usage of this particular spice and that’s what I constantly knew, offers its attribute aroma and taste.
However of late I haven’t been in a position to get my hand on this spice and each time I ask the shopkeeper, I am given these long ones, which goes with the aid of the same title as Marathi Moggu. However, from my personal journey and taste, I comprehend it’s not the same. Even at searching it, I can say that this particular lengthy spice will be very pungent and we will now not be capable to grind it, as you are supposed to do with the Bisi Bele Bath’s extraordinary spice blend.
Many years ago, I did a lot of research and used to be on the hot path of discovering out what this Marathi Moggu called in English and what else to know. I got here to understand that it’s called Kapok Buds or Indian Capers. The unripe flower buds are supposedly used in Italian cuisine, the place these are pickled in brine. These Mogga are the dried ripe fruit. I am now not a botanist, so I can affirm this information. However, it’s been my most researched spice. Given my pastime in Indian Spices, I love to study and understand greater about the many spices we have. Unfortunately, records over the internet is by no means continually straightforward So I leave for men and women to figure out for themselves.
In any recipe, you can alternative the Maratha Moggu with extra cloves, trust me, it will in no way work. So one is lucky to have used this spice and known the taste.
Course: Main Dish – Rice
Cuisine: Chettinad, Tamil Nadu
By Cook Method: Pressure Cooker
Occasion: Party, Weekend Special
Passive Time: 30 minutes
For the Rice
3 cups Jeera Samba Rice
2 cups Mixed Vegetables
3/4 cup Shallots Small Onions
2 nos Tomatoes finely chopped
4 nos Green Chillies
2 tbsp Ginger Garlic paste
2 tsp Red Chilli powder
2 tsp Coriander powder
1/4 tsp Turmeric powder
Mint leaves Pudina, handful
Coriander leaves handful
20 nos Cashew Nuts
2 tbsp Ghee
Salt to taste
4.5 cups Water
Masala tempering
2 nos Bay leaves
1″ 2 portions Cinnamon
4 nos Cardamom
6 nos Cloves
1 nos Marati Moggu
1 Star Anise Annachi poo
Black Stone Flower little
1 no Mace Javitri
1/4 cup Cooking Oil
Wash and soak the rice for 30 mins.
Wash and cube the vegetables like potato, carrot into medium cubes, cauliflower into medium florets, slice green beans into 1″ lengthwise and some inexperienced peas.
Peel and chop the shallots. Chop the tomatoes. Fry the cashew nuts in ghee till golden brown. Clean and chop each pudina and coriander leaves. Break the green chilies into half.
Heat oil in a stress cooker, add the entire spices tempering to the warm oil and saute for 1 minute.
Next add the shallots, inexperienced chillies to the pan, saute until onion turns pale. Add the ginger garlic paste and saute until raw smell leaves. Add the mixed greens to the pan and fry for 3 minutes. Add chopped pudina and coriander leaves (reserve some to garnish) to the pan and saute for 1 minute.
At this stage add chopped tomatoes, red chilli powder, turmeric powder, coriander powder to the greens and mix nicely till tomatoes are tender. Add water to the pan, barely cowl with lid and carry vegetable mixture to boil.
When the water reaches rolling boil stage, add drained rice alongside with required salt to the pan. Stir properly to mix everything and cover with lid, Pressure cook for three whistles,
Once the pressure falls, dispose of the lid, garnish with fired cashews, coriander leaves.
Serve with onion Raitha.
Jeera Samba is the one of a kind rice used in such biryanis, to get the fragrant and common taste. If this is now not on hand , you can use quick grain basmati rice.
Marathi Moggu can be replaced by means of including a couple of extra cloves, however, the taste may additionally not be the same.
The authentic recipe listed Annachi poo and Star Anise separately, whilst it is one and the same. So I add Black stone flower and Mace.
The ultimate biryani used to be very fragrant and tasty.
The method to mimic dum fashion can be achieved if you cook dinner with simply the lid covered besides putting the pressure cooker on the whistle, and by means of cooking in low flame for 10 mins, by means of which time about half of the water is absorbed and you get separated rice grains totally cooked in the vegetable broth.

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