kerala biryani recipe, how to make veg kerala biryani recipe

kerala veg biryani

veg kerala biryani - another post of a biryani recipe. full of flavors, aroma and delicately spiced veg kerala biryani recipe.

at home we love rice based dishes like pulao and biryani. of course biryanis always top the list. being a one pot meal, i don’t have to cook anything else with biryani. just a side vegetable raita will do.

i generally don’t experiment much with veg biryanis. usually i make this hyderabadi veg biryani or my mom’s veg biryani recipe. one time i tried this veg biryani recipe which was more restaurant style. and i have making this version also a couple of times.

last time i had experimented with andhra biryani. i always thought that with all the spices, veggies, yogurt nothing can go wrong in a biryani. but i was wrong. the texture and flavor of the biryani was good. but something was just amiss in the taste. will again try to develop this one.

coming to this kerala biryani recipe. i had bookmarked a recipe of kerala vegetable biryani in a book from a long time. just was not getting the time to make this biryani. whilst the other biryanis have the predominant flavor of yogurt in them, the kerala biryani has a predominant flavor of coconut milk. the veg gravy is cooked in coconut milk. overall the kerala biryani is much milder and less in heat since it has less spices than the tamil nadu or hyderabadi veg biryani.

along with the spices, herbs, cashews and raisins the biryani is mild, delicately balanced in flavors and has a light sweet taste. again one of the best biryanis. an elaborate process of making this biryani, but worth it. trust me on that.

to make it easier, i have given step by step pics of the main steps. some prep work need to be done with making the coconut milk. you can also use store brought coconut milk.

please include all the ingredients mentioned in this biryani. don’t skip. thats what makes this kerala biryani really good.

this kerala biryani recipe is adapted from 1000 great indian recipes. the book is without pics and just has straight forward recipes, both veg and non vegetarian. but a good book covering indian cuisine vastly. i have tried some recipes from the book. except for one veg jalfrezi recipe, all the others have turned out good. but the kerala biryani rocked.

lets start step by step veg kerala biryani recipe:

first soak the rice for 30 mins and then cook till its 3/4th done.

soak rice for veg biryani

whilst the rice is cooking, you can prep the veggies and keep them aside. then heat oil and add 1/2 cup sliced onions. fry till the onions become light brown.

frying onions for kerala biryani

now add cashews, raisins, curry leaves and fry till the whole mixture becomes golden brown. make sure you don’t burn the mixture. fry on a low flame. by the time onions turn golden browned, the cashews, raisins and curry leaves would have also turned browned. in case you can’t do this way, then fry all of them one by one.

add cashews to kerala veg biryani

keep this fried mixture aside.

biryani fried mixture

use the same oil in which we fried the onions etc. take about 2 to 3 tbsp of this oil in a pan. add the whole spices and fry till the oil becomes fragrant.

spices for kerala biryani

add the remaining sliced onions and fry till are light golden.

onions for kerala veg biryani

add the ginger-garlic paste and green chilies and fry for a minute.

ginger-garlic paste for veg biryani

add the dry spice powders and fry some seconds.

dry spice powders for kerala biryani

add the vegetables and stir. saute for a minute.

vegetables for kerala biryani

now add the coconut milk.

coconut milk for vegetable kerala biryani

stir and then add water along with lemon juice. if using yogurt, then add at this stage. stir well and add salt. cover the pan and let the veggies cook. the curry would reduce a bit once the veggies are cooked.

adding water to veg biryani

add the fried onions, cashews, raisins and curry leaves to the cooked rice.

cooked rice for veg biryani

once the vegetables are cooked we can start layering the biryani. the curry has cooked now.

layering the kerala veg biryani

grease a oven proof pyrex bowl or pan with oil. layer the vegetable gravy first. then layer the rice.

layering vegetable gravy

spread the chopped mint & coriander leaves on top. sprinkle the saffron water. dot with some oil or ghee.

garnishing kerala veg biryani

spread another layer of the veg gravy. now spread the fourth layer of rice. sprinkle the chopped mint & coriander leaves and saffron water. dot with some oil again. cover with an aluminium foil.

kerala-veg-biryani16

bake in a preheated oven for 200 degrees C at 25-30 mins. the biryani after the baking. i prefer to bake biryani rather than dum cook on stove top as i don’t have to worry about the base layer getting burnt :-)

vegetable kerala biryani

serve the kerala veg biryani with raita. i served the kerala biryani with veg raita made from soy yogurt.

kerala veg biryani

if you are looking for more biryani recipes then do check hyderabadi vegetable biryani, restaurant style veg dum biryani, kashmiri biryanijackfruit biryani and mushroom biryani.

kerala biryani recipe details below:

5.0 from 1 reviews
veg kerala biryani
 
Prep time
Cook time
Total time
 
kerala veg biryani : delicately spiced and fragrant mild vegetable biryani made with coconut milk.
Author:
Recipe type: main
Cuisine: south indian, kerala
Serves: 4-5
Ingredients
for the rice:
  • 2 cups rice soaked in 4 cups water
  • ¼ or ½ cup chopped cashews
  • 2 sprig curry leaves (kadi patta)
  • ¼ cup raisins
  • ½ cup thinly sliced onions
  • 4 to 5 tbsp oil
  • a pinch of saffron dissolved in 11/2 tbsp water or yellow food coloring. a pinch of turmeric dissolved in water can also be used.
  • salt as required
for the vegetable gravy:
  • 2 cups chopped veggies - i used small aubergines, potato, carrots and peas
  • 11/2 cup thinly sliced onions
  • 2 inch cinnamon stick (dal chini)
  • 7-8 cloves (laung)
  • 4-5 green cardamoms (hari elaichi or choti elaichi)
  • 2 cups coconut milk
  • 1 tbsp ginger garlic paste (adrak lahsun ka paste)
  • 2 green chilies, chopped (hari mirch)
  • ½ cup water
  • 1 tsp coriander powder (dhania powder)
  • 1 tsp fennel powder (saunf powder)
  • ½ tsp black pepper powder
  • ¼ or ½ tsp red chilli powder (lal mirch powder)
  • ¼ or ½ tsp turmeric powder (haldi)
  • ½ or 1 tbsp lemon juice or ¼ cup yogurt.
  • ½ cup chopped mint and coriander leaves
  • salt as required
Instructions
  1. first soak the rice for 30 mins and then cook till its ¾th done.
  2. heat oil and add ½ cup sliced onions
  3. fry till the onions become transparent.
  4. add the cashews, raisins and curry leaves.
  5. fry till the whole mixture turns golden. don't burn.
  6. remove and add the fried onions, cashews, raisins and curry leaves to the cooked rice.
  7. in another pan, add this leftover oil. add more oil if required. heat it.
  8. add the whole spices - cinnamon, cloves and green cardamom.
  9. fry till the oil becomes fragrant.
  10. now add the onions. and fry till light golden.
  11. add the ginger-garlic paste and green chilies. fry for a minute.
  12. add the vegetables. saute for a minute.
  13. add the coconut milk. stir and then add water along with lemon juice.
  14. if using yogurt, then add at this stage. stir well.
  15. add water. cover the pan and let the veggies cook.
  16. the curry would reduce a bit.
  17. once the vegetables are cooked we can start layering the
  18. grease a oven proof bowl or pan with oil.
  19. layer the vegetable gravy first. then layer the rice.
  20. spread the chopped mint & coriander leaves on top.
  21. sprinkle the saffron water. dot with some oil.
  22. spread another layer of the veg gravy.
  23. now spread the fourth layer of rice.
  24. sprinkle the chopped mint & coriander leaves and saffron water.
  25. dot with some oil again. cover with an aluminium foil.
  26. bake in a preheated oven for 200 degrees C at 25-30 mins.
  27. you can also cook the layered biryani in a tightly covered pan on stove top for 25-30 minutes.
  28. serve kerala veg biryani hot or warm with raita or kuchumber



{ 10 Responses }

  1. Radhika says

    Hi Dassana, I made this biryani today. It was so yummy that I still can’t stop licking my fingers ! :) Thanks for this wonderful recipe. Regarding baking this oven, do you generally keep both elements on when baking any dum style biryani or only one element?

    Once again, thanks for this biryani recipe. It is sooo good and I hope all your viewers make this biryani and experience the same happiness that I did ! :)

  2. ami says

    Hi,
    I made this today for my daughter’s bday. We are yet to taste it but by seeing it itself I know that this would be the most delicious biriyani I ever made. Also I never take effort for layering but this time i did so seeing your beautiful and delicious pics. Thank you.

  3. Victoria vella says

    I like Indian food and this recipe sounds very inviting, hope it is not very spicy or hot

    • says

      victoria, it is one of the mild biryani as compared to other south indian biryani recipes. on a second note, indian food is on spicer side for many non-indians. so you can reduce the spices little bit, if you like.