India is blessed with different cultures,

languages,traditions, so is the Indian cuisine too.

If you take a look at the types of biriyani in

India,it is a long list.

Today i am going to share with you a biriyani

from the cuisines of Kerala!

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)

salt.

oil for frying.

METHOD

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 small piece)

2-3 cups vegetables of your choice cut (peas ,carrot,beans,cauliflower,potatoes).

1/2 tsp.turmeric

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)

METHOD

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 addthe 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 .

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