Biryani being our both favourite dish I keep on trying new biryani recipes.
though i am partial to hyderabad style dum biryanis
I do like to try new biriyani variety.
If you are a biryani lover like me then check out following variety on my blog
masoor biryani
hyderabadi dum veg biryani
hyderabadi dum egg biryani
hyderabadi dum chicken biryani
mushroom biryani
tomato biryani
Rajma biryani
hyderabadi dum baby potato biryani
Chole chickpeas biryani
I saw this Vegetable biryani kerala style on veg recipes of india & had bookmarked same .i have followed her exact recipe with few minor changes
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| kerala veg biriyani |
Kerala style biryani is mild, delicately flavored and less spicy as compared to hyderabad biriyanis.
another difference is while hyderabad biryani uses yoghurt for marination this particular recipe has veggies cooked in coconut milk.
Cooking biryani,though a marathon process , but trust me it is surely worth it.
Ingredients
for the rice:
1.5 cups rice soaked in 4 cups water
½ cup chopped cashews
2 sprig curry leaves
¼ cup raisins
½ cup thinly sliced onions
4 to 5 tbsp oil
a pinch of saffron dissolved in 11/2 tbsp milk or yellow food color
salt as required
vegetable gravy:
2 cups mixed chopped veggies – (corn, potato, carrots and peas
11/2 cup thinly sliced onions
2 inch cinnamon stick
7-8 cloves
4-5 green cardamoms
2 cups coconut milk
1 tbsp ginger garlic paste
2 green chilies, chopped
½ cup water
1 tsp coriander powder
1 tsp fennel powder
½ tsp black pepper powder
½ tsp red chilli powder
½ tsp turmeric powder
1 tbsp lemon juice or ¼ cup yogurt.
½ cup chopped mint and coriander leaves
salt as required
Method
1.Wash rice then soak the rice for 30 mins and then cook till its ¾th done.pls click here to find detailed process of how to cook rice for biryani
2.heat oil in a pan ,once heated add ½ cup sliced onions fry till the onions are browned
3.in same oil add the cashews, raisins and curry leaves and fry till the whole mixture turns golden.take care not to burn.
4.remove and add the fried onions, cashews, raisins and curry leaves to the cooked rice.
5 .Use this leftover oil plus some more oil if required to make gravy.Once heated add the whole spices – cinnamon, cloves and green cardamom.fry till the oil becomes fragrant.
6.next add 1 1/2 cup onions and fry till light golden.throw in the ginger-garlic paste and green chilies.fry for a minute till raw smell disappears,throw in dry spices (masala powder)
7.Now add the vegetables.saute for a minute..add the coconut milk.stir and then add water along with lemon juice/yoghurt
8 cover the pan and cook till veggies are done & curry reduces as seen below
9.Now lets start the layering of biryani
10 grease a deep kadhai or pan with oil/ghee. add one layer of rice .spread half of the cashews, raisins and curry leaves, chopped mint & coriander leaves on top.sprinkle the saffron water.
11 Now layer the vegetable gravy as second layer
12..then layer the rice again .spread remaining cashews, raisins and curry leaves, chopped mint & coriander leaves on top.sprinkle the saffron water.
13 sprinkle with little oil/ghee.
14 Cover rice with a moist cloth and Close with tight fitting lid.
15 lets do the dum cooking method .Now, we need to seal the kadhai and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together.Place a heavy weight( rolling board (polpat)/skillet/pressure cooker/big kadhai) on the lid. Cook on medium high flame for 5 min
16 Remove the vessel from fire and place a iron tawa (griddle) over low flame. Place back the kadhai on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 min.
17 Serve the yummy kerala veg biryani hot or warm with your choice of raita,, mango pickle, roasted papad.
This is really awesome :)
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