Time and servings
Time and servings
Ingredients
for marination:
- ½ cup curd / yogurt (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 / clarified 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 / clarified butter
- 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.
Malabar biriyani gravy preparation
1
firstly, prepare the marination by mixing ½ cup curd, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt and 1 tsp oil.
2
add vegetables like 1 potato, 15 cauliflower, 1 carrot and 5 beans.
3
mix well and marinate for 30 minutes.
4
now prepare the gravy by heating 2 tbsp ghee and saute 1 onion.
5
also saute 2 green chilli and 1 tsp ginger garlic paste to golden brown.
6
further add 1 tomato and saute to soft and mushy.
7
additionally add marinated vegetables and ½ tsp biryani masala.
8
saute for 1 minute making sure spices are well combined.
9
now add 1 cup water, 2 tbsp mint and 2 tbsp coriander. mix well.
10
cover and boil for 15 minutes or until vegetables are cooked completely and oil separates.
11
biryani gravy is ready keep aside.
Biriyani rice preparation
1
firstly, in a kadai heat 1 tbsp ghee and roast 15 cashew and 2 tsp raisins.
2
once the cashew turns golden brown, keep aside.
3
in the same ghee add ½ tsp cumin, 1 inch cinnamon, 2 pods cardamom, ½ tsp fennel and 3 cloves.
4
saute until spices turn aromatic.
5
further add 1½ cup jeerakasala rice (kaima rice). make sure to rinse the rice well and do not soak rice.
6
saute for 1-2 minutes or until it turns aromatic.
7
additionally add 2½ cup boiling water. make sure to add boiling water, else rice may turn sticky.
8
also add ½ tsp salt and mix well.
9
boil for 8-12 minutes or until water is absorbed completely.
10
mix in between to prevent from burning. keep the rice aside.
Layering biryani
-
firstly, in a large heavy bottomed vessel put biryani gravy and level up.
-
top with prepared jeerakasala rice spreading uniformly.
-
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. i missed adding cashews 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.
Video
Notes
- firstly, traditional thalassery biryani recipe is prepared with jeerakasala rice, however it can also be replaced with basmati rice.
- additionally, add coconut milk to increase flavour in gravy.
- also, add vegetables of your choice to make it more nutritious.
- finally, jeerakasala rice cooks very fast so make sure not to overcook while using in malabar veg biriyani recipe.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/malabar-biriyani-recipe-dum-biriyani/