- Preparation: First soak the rice for 30 minutes and then cook till its 3/4th done. Heat oil and add 1/2 cup sliced onions Fry till the onions become transparent. Add the cashews, raisins and curry leaves. Fry till the whole mixture turns golden. Don't burn. Remove and add the fried onions, cashews, raisins and curry leaves to the cooked rice. Making Vegetable Gravy: In another pan, add this leftover oil. Add more oil if required. Heat it. Add the whole spices - cinnamon, cloves and green cardamom. Fry till the oil becomes fragrant. Now add the onions and fry till light golden. Add the ginger-garlic paste and green chilies. Fry for a minute. Add the dry spice powders and fry some seconds. Add the vegetables. Saute for a minute. Add the coconut milk. Stir and then add water along with lemon juice. If using yogurt, then add at this stage. Stir well. Add water. Cover the pan and let the veggies cook. the curry would reduce a bit. Once the vegetables are cooked we can start layering the biryani. Layering And Making Kerala Biryani: Grease a oven proof bowl or pan with oil. Layer the vegetable gravy first. Then layer the rice. Spread the chopped mint & coriander leaves on top. Sprinkle the saffron water. Dot with some oil. Spread another layer of the veg gravy. Now spread the fourth layer of rice. Sprinkle the chopped mint & coriander leaves and saffron water. Dot with some oil again. Cover with an aluminium foil cook the layered biryani in a tightly covered pan on stove top for 25 to 30 minutes. Serve kerala biryani hot or warm with raita or kuchumber.
Kerala biryani
#myrecipe
By Shaalini Shaalu
Jan, 8th
601
Servings
2 persons
Cook Time
50 minutes
Ingredients
24
- 26
Ingredients
- Rice
- Cashew
- Curry leaves
- Raisins
- Onions
- Oil
- Saffron
- Salt
- Potato
- Brinjal
- Carrot
- Peas
- Cinnamon
- Cloves
- Cardamom
- Coconut
- Ginger garlic paste
- Green chillies
- Water
- Coriander powder
- Fennel powder
- Black pepper powder
- Red chilli powder
- Turmeric powder
- Lemon juice
- Mint
