Kerala Simple & Yummy Vegetable Biriyani
Fragrant basmati layered with spiced beans, caramelised onions, and whole spices — this Kerala-style biryani is cooked on dum until the rice absorbs every drop of flavour. The crispy bottom layer is the best part.
Ingredientsfor 4 servings
- 1 cup Basmati rice
- 2 nos Onions
- Peas, Carrots, Beans and
- Cauliflower, to taste
- 1 inch Cinnamon (Karugapatta)
- 2 nos Cloves (Grambu)
- 3 nos Garlic pods
- 1 nos Bay leaf Vazhana ela (Karuga)
- Marati Moggu A small piece
- 2 tbsp Oil
- Salt, to taste
- Cashewnuts, to taste
- For masala paste
- Coriander leaves
- 2 nos Garlic pods
- 4 nos Green chillies
- 1/4 cup Coconut — grated
Preparation
Step 1
Wash and soak rice for 10 minutes.
Step 2
Half cook all vegetables and set aside.
Step 3
Heat the oil in a pressure cooker.
Step 4
Add all spices, garlic and onions and fry till the onions becomes translucent.
Step 5
Mix ground masala paste and cooked vegetables and fry till a good flavour comes.
Step 6
Add rice and 2 cups of water(boiling water) along with salt.
Step 7
Cover the lid and pressure Continue cooking for 10 to 12 minutes in low flame.
Step 8
Garnish with fried cashewnuts.
Tip
Soak the rice for at least 30 minutes before cooking — this ensures each grain cooks evenly and stays separate in the final dish.
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