Kerala Biryani Recipe - Vegetarian Main Course - Masala Trails With Smita Deo

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Aug. 16, 2018

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.


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



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.


10. Serve it with some cold raita.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4