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Main Course

Kerala Tasty Vegetable Biriyani

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The beans is marinated separately and layered with the rice for the final steam.

Ingredientsfor 2 servings

1 medium Biriyani rice 1 cup of rice - 2 cups of water
2 nos Onion
1 nos Tomato
5 nos Green chillies
5 nos Garlic pods
Ginger A small piece
Coriander leaves
Mint(Pudhina) leaves
1 nos Carrot
10 nos French beans cut them into small cubes
1/2 tsp Garam masala powder
1 nos Cinnamon (Karugapatta)
4 nos Cloves (Grambu)
1 large Bay leaves Vazhana ela (Karuga)
Ajinomotto A pinch
5 nos Cashewnuts
5 nos Raisins Onakkamunthiri
Salt, to taste

Preparation

Step 1
Grind onion to make a paste.
Step 2
Make a paste of green chillies and garlic separately.
Step 3
Wash the rice and let the water leave it completely.
Step 4
Fry the rice in ghee till it is light brown. Set aside.
Step 5
Fry cinnamon, cloves and bay leaf in a pan or a kadai.
Step 6
Fry garlic paste till the initial strong smell leaves.
Step 7
Fry green chilli paste followed by the onion paste and fry them together, till the strong smell of onion leaves.
Step 8
Add garam masala and fry.
Step 9
Make a puree of the tomato and fry it with the masala.
Step 10
If u want u can add a bit of ghee.
Step 11
Add a small bunch of coriander leaves and a bit of salt to the masala.
Step 12
Add the fried rice and the vegetables and mix them together.
Step 13
Keep the gas to sim for about 2 minutes.
Step 14
Get the pressure cooker and add the above contents in it.
Step 15
Add 2 cups of water, a pinch of ajinomotto(optional), a small bunch of coriander leaves, a small bunch of pudhina leaves and salt.
Step 16
Cook it upto 3 whistles.
Step 17
Garnish it with cashews and raisins fried in ghee.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Main Course

Kerala Tasty Vegetable Biriyani

Ingredientsfor 2 servings

1 medium Biriyani rice 1 cup of rice - 2 cups of water
2 nos Onion
1 nos Tomato
5 nos Green chillies
5 nos Garlic pods
Ginger A small piece
Coriander leaves
Mint(Pudhina) leaves
1 nos Carrot
10 nos French beans cut them into small cubes
1/2 tsp Garam masala powder
1 nos Cinnamon (Karugapatta)
4 nos Cloves (Grambu)
1 large Bay leaves Vazhana ela (Karuga)
Ajinomotto A pinch
5 nos Cashewnuts
5 nos Raisins Onakkamunthiri
Salt, to taste

Preparation

Step 1
Grind onion to make a paste.
Step 2
Make a paste of green chillies and garlic separately.
Step 3
Wash the rice and let the water leave it completely.
Step 4
Fry the rice in ghee till it is light brown. Set aside.
Step 5
Fry cinnamon, cloves and bay leaf in a pan or a kadai.
Step 6
Fry garlic paste till the initial strong smell leaves.
Step 7
Fry green chilli paste followed by the onion paste and fry them together, till the strong smell of onion leaves.
Step 8
Add garam masala and fry.
Step 9
Make a puree of the tomato and fry it with the masala.
Step 10
If u want u can add a bit of ghee.
Step 11
Add a small bunch of coriander leaves and a bit of salt to the masala.
Step 12
Add the fried rice and the vegetables and mix them together.
Step 13
Keep the gas to sim for about 2 minutes.
Step 14
Get the pressure cooker and add the above contents in it.
Step 15
Add 2 cups of water, a pinch of ajinomotto(optional), a small bunch of coriander leaves, a small bunch of pudhina leaves and salt.
Step 16
Cook it upto 3 whistles.
Step 17
Garnish it with cashews and raisins fried in ghee.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.