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Main Course

Easy Veg Biriyani

A slow-assembled beans biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 4 servings

1 cup Beans, Carrots, Green peas — cut into small pieces
2 nos Onions sliced thinly, medium
Ginger garlic paste - 1 tbsp
1 nos Tomato — cut into small pieces, big
4 nos Cloves (Grambu)
4 Sticks Cinnamon (Karugapatta)
4 nos Cardamom (Elakka)
1 tsp Garam masala powder
2 tbsp Curd
2 tbsp Mint leaves — chopped
2 tbsp Coriander leaves — chopped
2 tbsp Sun flower oil
2 tbsp Butter or ghee
2 cup Basmati rice
41/2 cup Water
1/2 tsp Turmeric powder
1 tsp Chilly powder
Salt, to taste

Preparation

Step 1
Heat oil and butter or ghee in a pan.
Step 2
Add whole garam masalas and onions and fry, till they become lightly browned.
Step 3
Add ginger-garlic paste and fry for a few mins.
Step 4
Add mixed vegetables and fry for a while.
Step 5
Add tomato and fry, till they turn soft.
Step 6
Add turmeric powder, chilly powder, garam masala powder, salt, mint and coriander leaves and fry for a while.
Step 7
Add curd and Stir everything together thoroughly.
Step 8
Add washed rice and salt.
Step 9
Mix all the ingredients for a while.
Step 10
Add water and keep it on a low fire, till done.
Step 11
If you wish, you may garnish with some fried nuts and raisins.

Tip

Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Easy Veg Biriyani

A slow-assembled beans biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 4 servings

1 cup Beans, Carrots, Green peas — cut into small pieces
2 nos Onions sliced thinly, medium
Ginger garlic paste - 1 tbsp
1 nos Tomato — cut into small pieces, big
4 nos Cloves (Grambu)
4 Sticks Cinnamon (Karugapatta)
4 nos Cardamom (Elakka)
1 tsp Garam masala powder
2 tbsp Curd
2 tbsp Mint leaves — chopped
2 tbsp Coriander leaves — chopped
2 tbsp Sun flower oil
2 tbsp Butter or ghee
2 cup Basmati rice
41/2 cup Water
1/2 tsp Turmeric powder
1 tsp Chilly powder
Salt, to taste

Preparation

Step 1
Heat oil and butter or ghee in a pan.
Step 2
Add whole garam masalas and onions and fry, till they become lightly browned.
Step 3
Add ginger-garlic paste and fry for a few mins.
Step 4
Add mixed vegetables and fry for a while.
Step 5
Add tomato and fry, till they turn soft.
Step 6
Add turmeric powder, chilly powder, garam masala powder, salt, mint and coriander leaves and fry for a while.
Step 7
Add curd and Stir everything together thoroughly.
Step 8
Add washed rice and salt.
Step 9
Mix all the ingredients for a while.
Step 10
Add water and keep it on a low fire, till done.
Step 11
If you wish, you may garnish with some fried nuts and raisins.

Tip

Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

Side Dish

Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

35 min|4 servings|5

Breakfast

Kerala Traditional Egg Omelette | Nadan Mutta Omelette

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...

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Kondattam Moru Curry With Vellarikka made with vellarikka (cucumber) and kondattam mulaku. Tangy, spicy, and comforti...

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