India is blessed with different cultures,languages,traditions, so is the Indian cuisine too.If
you take a look at the glossary of the types of biriyani in India,it is a long list.Today i am
going to share with you a Kerala type biriyani.This is not too spicy but has a good flavor
with coconut milk creating the twist .Before i go into the recipe i would like to share
with you the method of frying crisp onions for biriyanis and pulaos.
Fried onions for pulaos and biriyanis
Onions sliced fine (quantity depends on how much you need)
oil for frying.
Transfer the sliced onions to a bowl.Add salt and ,mix well with your hands for 3-4
minutes and squeeze out the water from the onions .Fry the onions in oil till golden
brown.Drain on absorbent kitchen paper.Use as required
For the Kerala biriyani
500 gm basmati rice washed and soaked for half an hour.
2-3 onions sliced
5-6 green chillies sliced
2 tblsp ginger garlic paste
1-2 tsp chilli powder
1 tsp coriander powder
1 tsp cummin seed powder
1 tsp whole peppercorns
1 tsp.fennel seed powder
1 tbsp.garam masala powder
2 tomatoes coarsely pureed
few mint leaves
few coriander leaves
2 cups thick coconut milk
whole spices (3 cardamons,3 cloves,2 inch piece cinammon,sea moss a pinch,javitri a
2-3 cups vegetables of your choice cut (peas ,carrot,beans,cauliflower,potatoes).
1/2 cup curd
salt to taste
1/4- 1/2 cup ghee
For the garnish
1 cup fried onions
1/4 cup fried cashewnuts
a few raisins fried in ghee.
saffron strands mixed in 1/4 cup milk (optional)
Cook the rice with required salt until 3/4th done.Drain and set aside.
Heat ghee in a thick bottomed vessel or biriani pot,and add the whole spices,onions and
fry till onions are light brown.Add the green chillies,ginger garlic paste ,salt,and spices
and saute till raw smell is gone.Next add tomatoes and cook for 5 minutes,and then add
the cut vegetables.Saute for a few minutes,and add 1 cup water.Cover and cook till
vegetables are cooked.Add coconut milk and remove from fire.Transfer half of the gravy
into another bowl. Top the remaining gravy in the pot with half the rice ,mint,and
coriander leaves and half of the garnish.Pour the remaining gravy on top of the layered
rice,and lastly the remaining rice and garnish the same way.Add milk and saffron
strands on top if you are using.Cover with a tight fitting lid and cook on a slow fire for 10
minutes.Serve with raita and curries you prefer.
Variations:The same recipe can be done with chicken too.
In addition to the vegan list tender jak biriyani,egg biriyani,paneer,or only cashew
biriyani could be made with the same recipe
Try and let me know your valuable comments