Undoubtedly one of the mass favourites of Keralites, this dish has transcended its geographical origins to cement its place in the hearts of Malayalis from all across the state. This biryani is characteristic for its intense flavours that are obtained from a whole host of aromatic spices. The biryani is a complete meal that can be had at lunch or dinner. Biryani’s variations are present all across the country, and in different forms. Just add a kick of salad or raita to go with it.
INGREDIENTS
FOR MARINATION:
- ½ cup thick
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ½ tsp biryani masala
- 1 tsp ginger garlic paste
- ½ tsp salt
- 1 tsp oil
- 1 potato / aloo, cube
- 15 cauliflower / gobi, florets
- 1 carrot, chopped
- 5 beans, chopped
FOR GRAVY:
- 2 tbsp ghee / clarifies butter
- 1 onion, sliced
- 2 green chilli, slit
- 1 tsp ginger garlic paste
- 1 tomato, chopped
- ½ tsp biryani masala
- 1 cup water
- 2 tbsp mint / pudina, chopped
- 2 tbsp coriander, chopped
FOR BIRIYANI RICE:
- 1 tbsp ghee
- 15 cashew / kaju
- 2 tsp raisins / kishmish
- ½ tsp cumin / jeera
- 1 inch cinnamon
- 2 pods cardamom
- ½ tsp fennel / saunf
- 3 cloves
- 1½ cup jeerakasala rice / kaima rice
- 2½ cup water, boiling
- ½ tsp salt
FOR LAYERING:
- 2 tbsp mint / pudina, chopped
- 2 tbsp coriander, chopped
- 3 tbsp fried onions / barista
- 2 tsp ghee / clarified butter
- ¼ cup water
INSTRUCTIONS
- firstly, in a large heavy bottomed vessel put biryani gravy, jeerakasala rice and level up.
- also top with 2 tbsp chopped mint and coriander leaves.
- sprinkle some biryani masala powder, 3 tbsp fried onions and 2 tsp ghee. also top with fried cashew and raisins.
- spread ¼ cup water from sides.
- cover and simmer for 20 minutes or until rice is cooked completely.
- finally, serve malabar veg biriyani topped with fried cashew and raisins.
