VegSaivam (Veg)Lunch

Vegetable Biryani

Name: Vegetable Biryani
Total time: 45 min
Yield: 3 servings
Cuisine: Tamil Nadu, Chettinad
Ingredients: 2 cups cooked rice, cooled and separated; 3 tbsp gingelly oil; 1 tsp mustard seeds; 2 tbsp peanuts; 1 tbsp channa dal; 2 dried red chillies; 1 sprig curry leaves; 1/4 tsp asafoetida; Flavouring base for Vegetable Biryani; Salt to taste

காய்கறி பிரியாணி

45 mins Serves 3 Medium Chef Meenakshi Iyer Chettinad 4.6 (396)

Vegetable Biryani — a South Indian lunch-box favourite that tastes even better a few hours after mixing.

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Method

1
Spread the cooked rice on a wide plate, drizzle a spoon of gingelly oil and cool completely.
2
Temper mustard, channa dal, peanuts, red chillies, curry leaves and asafoetida in gingelly oil.
3
Add the vegetable biryani flavouring base and fry until aromatic.
4
Fold the rice in gently so the grains stay separate.
5
Rest for 20 minutes for the flavours to soak in and serve with appalam and curd.