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Chettinad Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Wash basmati rice thoroughly and soak for 20 minutes; drain and set aside.
Heat vegetable oil and ghee in a heavy-bottomed pot over medium heat. Add bay leaves, cinnamon, cardamom, cloves, star anise, and fennel seeds; sauté until aromatic (about 1 minute).
Add sliced onion and sauté over medium-high heat until golden brown, ensuring even caramelization without burning (8-10 minutes). Stir in ginger-garlic paste and cook for another 1 minute.
Add chopped tomatoes; sauté until they break down. Mix in biryani masala powder, salt, and yogurt. Cook for 2-3 minutes while continuously stirring to avoid sticking.
Add mixed vegetables and paneer; stir-fry for 3-4 minutes on medium heat. Layer mint and cilantro leaves over the vegetable mixture.
Spread the soaked, drained rice evenly over the vegetable layer, then drizzle saffron-infused warm milk all over for aroma and color.
Pour 3.5 cups hot water around the edge of the pot. Cover with a tight-fitting lid. Reduce heat to low and cook for 25 minutes without opening, allowing steam to finish the rice.
Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff with a fork before serving to maintain layers and texture.
