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)
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
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 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 addthe cut vegetables.
Saute for a few minutes,and add 1 cup
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
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.
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