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08 January 2014

Kerala Vegetable Biriyani

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Kerala Vegetable Biriyani




Kerala style vegetable biriyani.
Prep Time: 30 minutes
Cook time: 50 minutes
Serves: 3 to 4 people
Ingredients:
  1. Basmati rice- 1.5 cups( see notes)
  2. Cardamom-3 nos
  3. Cinnamon stick,1.5" piece-2 nos
  4. Bay leaf-1 no
  5. Cloves- 5 to 6 nos
  6. Ginger,chopped- 1 tsp
  7. Garlic,chopped-1 tsp
  8. Green chilies,cut vertically-2 or 3 nos( or to taste)
  9. Onion,sliced- 1 medium( 3/4 cup)
  10. Turmeric powder-1/4 tsp
  11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
  12. Garam masala-1/2 tsp
  13. Tomato,chopped- 1 medium( 1/2 cup)
  14. Thick coconut milk-1/2 cup
  15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
  16. Coriander leaves-to garnish
  17. Oil-as required
  18. Ghee-as required
  19. Salt-to taste
To garnish:
  1. Onion,finely sliced- 1 small
  2. Cashew nuts-10 to 12 nos
  3. Raisins-1 tbsp
  4. Oil/Ghee-as required
  5. Coriander leaves,chopped-as required
  6. Garam masala-1/8 tsp
Instructions:


  • Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.
  • Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.
  • Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.
  • Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.
  • Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.
  • Add tomato and saute till it is completely cooked ,and masala starts to leave the sides of the pan.
  • Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.
  • In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.
  • Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)
  • Serve with onion salad.
  • NOTES
    • If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)


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