| • | Wash and soak the basmati rice for 30 minutes.
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| • | Now make a fine paste of reddish chilies, coriander seeds, cumin seeds, garlic and ginger.
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| • | Heat a cooking pan and put few butter into it.
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| • | Add the soaked rice (no water) in it and cook until rice start adhering together.
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| • | Remove the rice from fire.
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| • | Heat a cooking pan and put oil into it. When the oil changes hot, add chopped up onion in it.
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| • | Stir until the onion changes golden brownish in color.
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| • | Now add the paste and all the veggies to the onions.
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| • | Add a little water, tomato puree and table salt to the vegetables.
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| • | Add the saute rice and few more water so as to cover the rice with water.
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| • | Cover the cooking pan and allow the rice cook for 5 to 7 minutes.
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| • | Chettinad Biryani is ready to eat. Serve it red-hot with lime juice.
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