Chettinad Vegetable Biryani

Dry roast 3 cloves, cinnamon stick, 2 cardamom, 2 star anise, 4 black pepper, 1/2 tsp fennel seeds, 1/2 coriander seeds, 1/2 tsp cumin seeds, 2 dry red chilli and 1 tsp chopped garlic.

Cool and grind to a smooth chettinad masala.

Heat a pan with 1 tbsp ghee, add 1/4 cup julienne onion and saute till golden brown.

Add 1/2 tsp grated ginger, 2 tbsp chopped tomato, 1 tbsp peas, 1 tbsp chopped carrot and 2 tsp chopped french beans.

Cook over low flame until tender.

Add chettinad masala, 1/2 tsp haldi, 1 tsp red chilli powder and 1/4 tsp salt.

Give it a Nestle Twist by adding white sesame seeds.

Add cooked basmati rice and mix well.

Cover and cook for a minute.

Serve hot with rasam or pachadi.