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Monday, July 11, 2011

Vegetable Biriyani - Kerala style


For the preparation of rice

Rice - 2 cup
2.Water - 3 1/2 cup
3.Cardamom - 3
4.Cinnamon - 1 piece
5.Cloves - 3
6.Salt as needed
7.Ghee - 1 tsp

For the preparation of vegetable masala

1.Carrot - 1
2.Beans - 1/2 cup
3.A few cauliflower florets
4.Green peas -1/2 cup
5.Onion sliced - 2 no
6.Green chillies chopped - 2 tsp
7.Ginger - 1 tsp
8.Garlic - 1 tsp
9.Turmeric powder - 1/2 tsp
10.Red chilli powder - 1 tsp
11..Yogurt - 2 tsp
12.Coriander leaves and mint leaves for garnishing
13.Garam masala powder - 1/2 tsp
14.Oil - 2 tsp
15.Salt as needed
16.Cashew nuts - 50 gm
17.Raisins - 50 gm
18.Ghee - 2 tsp


In order to prepare the rice heat the ghee in a cooker and add the cloves,cinnamon,cardamom to it and saute well to this add the rice and fry it for 1 minute then add the water with salt to it and when the water begins to boil cover it with the lid and 4 whistle will be enough.Make sure that the rice is not sticky with each other.

2. In a pan heat the oil and saute the onion till they begin to brown,add the green chillies,ginger,garlic paste to it and saute well.

3.To this add the chopped vegetables and saute for a few minutes.Reduce the heat and add turmeric powder,red chilli powder to it and saute for a minute.

4.To this add the yogurt and little water with salt and mix well and allow it to cook it in simmer for a minute.

5.Cover it with a lid and cook the vegetables in the masala gravy.

6.In a pan heat the ghee and fry cashew and raisins.

7.In a big vessel pour some ghee and above it spread one portion of vegetable masala.

8.Above it one layer of rice,followed by the cashew,raisins and chopped mint and coriander leaves.

9. Then another layer of vegetables ,followed by rice and garnishing.Also pour some ghee on top of rice.

10. Cover it with a lid and seal it (with dough of maida).And lightly heat it for 15 mts.This process is called dum.

Now the biriyani is ready to be served ,you can also add the fried bread crumbs to it