Chettinad Vegetable Biryani ~ Tamil Nadu Special | How to Make Chettinad Vegetable Biryani | Indian Cooking Challenge - February
>> Sunday, February 15, 2015
Many years ago, I did a lot of research and was on the hot trail of finding out what this Marathi Moggu called in English and what else to know. I came to know that it's called Kapok Buds or Indian Capers. The unripe flower buds are supposedly used in Italian cuisine, where these are pickled in brine. These Mogga are the dried ripe fruit. I am not a botanist, so I can verify this information. However, it's been my most researched spice. Given my interest in Indian Spices, I love to read and know more about the many spices we have. Unfortunately, information over the internet is never always trustworthy So I leave for individuals to decide on themselves.
In any recipe, you can substitute the Maratha Moggu with more cloves, trust me, it will never work. So one is lucky to have used this spice and known the taste.
|Jeera Samba rice vs Silky Ponni Rice|
Chettinad Vegetable Biryani / Kaikari Biryani
Jeera Samba is the special rice used in such biryanis, to get the aromatic and typical taste. If this is not available , you can use short grain basmati rice.
Marathi Moggu can be replaced by adding couple of more cloves, however the taste may not be the same.
The original recipe listed Annachi poo and Star Anise separately, while it's one and the same. So I add Black stone flower and Mace. The final biryani was very aromatic and tasty.
The method to mimic dum style can be achieve if you cook with just the lid covered without putting the pressure cooker on whistle, and by cooking in low flame for 10 mins, by which time about 1/2 of the water is absorbed and you get separated rice grains completely cooked in the vegetable broth.