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Main Course

Kerala Vegetable Biriyani

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

Ingredientsfor 4 servings

2 cup Basmati Rice
2 nos Onions
4 nos Green chilies
2 nos Bay leaves
1 inch Cinnamon
5 nos Cloves
Mint leaves — optional
Coriander leaves, a few
4 cup Water
Turmeric powder a pinch
Salt, to taste
2 cup Vegetables carrot, green beans, peas, potatoes. You can — also add lima beans and corn if you like
1/2 inch Ginger
4 To Garlic
5 To Cashews — optional
1 tbsp Fennel seeds

Preparation

Step 1
Clean and soak Basmati rice for 15 minutes.
Step 2
Grind ginger, garlic, green chilies, cashews and fennel seeds together in to a fine paste.
Step 3
Heat oil and butter in a pan and add all the spices (bay leaves, cinnamon, and cloves).
Step 4
Add onion and mint leaves, sautT till onions are golden in color.
Step 5
Next, add the grinded ginger garlic paste and fry until the raw smell disappears.
Step 6
Add the vegetable and sautT for 5 minutes.
Step 7
Add rice, salt, turmeric powder and fry for a minute.
Step 8
Add 4 cups of water and mix together.
Step 9
Pressure cook the rice for 1 whistle.
Step 10
Garnish vegetable Briyani with coriander leaves (Or you can cook it in the rice cooker also).
Step 11
Serve while still hot with Raitha.

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 Vegetable Biriyani

Ingredientsfor 4 servings

2 cup Basmati Rice
2 nos Onions
4 nos Green chilies
2 nos Bay leaves
1 inch Cinnamon
5 nos Cloves
Mint leaves — optional
Coriander leaves, a few
4 cup Water
Turmeric powder a pinch
Salt, to taste
2 cup Vegetables carrot, green beans, peas, potatoes. You can — also add lima beans and corn if you like
1/2 inch Ginger
4 To Garlic
5 To Cashews — optional
1 tbsp Fennel seeds

Preparation

Step 1
Clean and soak Basmati rice for 15 minutes.
Step 2
Grind ginger, garlic, green chilies, cashews and fennel seeds together in to a fine paste.
Step 3
Heat oil and butter in a pan and add all the spices (bay leaves, cinnamon, and cloves).
Step 4
Add onion and mint leaves, sautT till onions are golden in color.
Step 5
Next, add the grinded ginger garlic paste and fry until the raw smell disappears.
Step 6
Add the vegetable and sautT for 5 minutes.
Step 7
Add rice, salt, turmeric powder and fry for a minute.
Step 8
Add 4 cups of water and mix together.
Step 9
Pressure cook the rice for 1 whistle.
Step 10
Garnish vegetable Briyani with coriander leaves (Or you can cook it in the rice cooker also).
Step 11
Serve while still hot with Raitha.

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.