Kerala Biryani Recipe - Vegetarian Main Course - Masala Trails With Smita Deo
Learn how to make Kerala Biryani at home with chef Smita Deo only on Rajshri Food.
Chef Smita shares her fond memory of having the special Veg Kerala Biryani along with sharing the recipe of this delicious dish. So watch and learn how to make Kerala Biryani at home with chef Smita Deo only on Rajshri Food.
Ingredients
| Rice | 2 Cup (32 tbs) (soaked in water for ½ an hour) | |
| Cashew nuts | 1/4 Cup (4 tbs) | |
| Raisins | 1/4 Cup (4 tbs) | |
| Thinly sliced onions | 1 Cup (16 tbs) | |
| Oil | 5 Tablespoon | |
| Strands of saffron | 4 (dissolved in 2 tbsp of water) | |
| Potatoes | 2 Medium , peeled (cubed) | |
| Green peas | 1 Cup (16 tbs) | |
| Carrot cubes | 1 Cup (16 tbs) | |
| Cauliflower | 1 Small (cut into small florets) | |
| Chopped french beans | 1 Cup (16 tbs) (1” in length) | |
| Onions | 3 Medium , slice | |
| Tomatoes | 2 , pureed | |
| Cinnamon stick | 2 Inch | |
| Cloves | 8 | |
| Green cardamoms | 4 | |
| Ginger paste | 1 1/2 Teaspoon | |
| Garlic paste | 1 1/2 Teaspoon | |
| Coconut milk | 2 Cup (32 tbs) | |
| Green chillies | 4 , finely chopped | |
| Chilli powder | 1 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Coriander powder | 1 Tablespoon | |
| Fennel powder | 1 Teaspoon | |
| Pepper powder | 1/2 Teaspoon | |
| Yogurt | 1/2 Cup (8 tbs) | |
| Chopped mint | 1/4 Cup (4 tbs) | |
| Chopped coriander | 1/4 Cup (4 tbs) | |
| Salt | To Taste | |
| Ghee | 4 Tablespoon |
Directions
MAKING:
1.Cook the rice till its ¾th done.
2.Heat oil and add the ½ cup sliced onions and fry them till they turn translucent and then add the cashew, the raisin and curry leaves and satue for a minute on a low flame and keep aside.
3.In a kadai heat the ghee and add the cinnamon, cloves and the cardamoms and sauté for a few seconds.
4.Add the 3 medium sliced onions and fry them till golden.
5.Add the ginger, garlic paste and the green chillies.
6.Add the spice powders and sauté for a few seconds.
7.Add yogurt and turmeric and chilli powder and sauté till oil oozes out.
8.Add the vegetables and cover and cook till ¾ th done and then add the coconut milk and cook till the vegetables are done.
9. In a vessel add a layer of the curry, then a layer of the rice, sprinkle some onions, cashew and raisin mixture, some saffron water and mint and coriander and repeat the process and cook on a low flame covered for 15 minutes.
SERVING:
10. Serve it with some cold raita.
Recipe Summary
