Mangalore Style Biryani recipe is a spiced fragrant one-pot biryani made with mixed veggies. This is a vegan biryani which uses a ground coconut & spices masala.
Thus the result is a spicy biryani with robust flavors. There is no layering involved in the biryani. like most South Indian biryanis this recipe is one pot and cooked in steam or dum. The recipe is inspired and loosely adapted from the book ‘Biryani’ by Pratibha Karan.
I try different methods of making biryanis and whenever I prepare a biryani recipe which tastes good, I add them on the blog too. So far I have added some biryani recipes ranging from not so easy to easy ones.
Few such biryani recipes are
Like most biryani recipes, it also goes well with onion-tomato raita. You can also serve some sliced onions or pickled onions (sirke wale pyaaz) or a side salad. You can also serve this Mangalore style biryani with tomato onion shorba.
How to make Mangalore Style Biryani (With Ground Coconut Masala)
1. Rinse basmati rice very well in water and then soak for 30 minutes.
2. After 30 minutes, strain the rice of all the water and keep aside.
3. Take all the ingredients for the masala paste – ¼ cup tightly packed fresh grated coconut, 1 tsp chopped ginger, 1 tsp chopped garlic, 3 to 4 dry red chilies, ½ tsp cumin seeds, 1 tsp fennel seeds, 1 tsp poppy seeds, 1 tsp coriander seeds, 8 to 10 methi seeds (fenugreek seeds), 2 cloves, 2 green cardamoms and ½ inch cinnamon.
4. Add these ingredients along with ¼ to ⅓ cup water in a grinder jar. Grind to a smooth paste.
5. Heat 2 tbsp coconut oil in a thick-bottomed pot or pan. Add 1 cup thinly sliced onions.
6. Sauté the onions on a low to medium flame, stirring often.
7. Sauté the onions till they turn golden.
8. Now add ½ cup chopped tomatoes, 1 tsp finely chopped ginger and 1 sprig curry leaves (10 to 12 curry leaves).
9. Stir and sauté for a minute.
10. Then add 1 or 2 green chilies (slit or sliced).
11. Next add ¼ tsp turmeric powder.
12. Mix well and sauté on a low to medium flame till the tomatoes soften and become pulpy. You will also see oil releasing from the sides of the onion-tomato masala.
13. Now add the ground spice paste.
14. Stir well and sauté for 3 minutes on a low flame.
15. Add 1.75 to 2 cups chopped veggies. You can add your choice of veggies. I added a mix of carrots, green peas and potatoes.
16. Stir well and mix the veggies with the rest of the masala.
17. Now add the rice.
18. Gently stir the rice with the veggies and masala.
19. Add 2 cups water.
20. Season with salt as per taste. Check the taste of the water and it should taste slightly salty.
21. Seal the pan with an aluminum foil or a moist kitchen towel or a moist cotton napkin.
22. Close tightly with a lid.
23. On a low flame cook till the rice grains are cooked, fluffy, soft and all the water is absorbed. It took me 18 minutes for the rice to cook. Time will vary depending on the size and volume of the pan, the thickness of pan, flame intensity etc. If the rice grains are still undercooked and all the water has been absorbed then sprinkle some tablespoons of water. Cover and cook for some more minutes.
24. Allow a standing time of 5 minutes and then open the lid. Gently fluff and Serve Mangalore style biryani with raita or pickle or papad. You can garnish with some chopped coriander leaves if you want.
More Rice recipes For you
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Mangalore Style Biryani (With Ground Coconut Masala)
By Dassana Amit
Ingredients
main ingredients
- 2 tablespoon coconut oil
- 2 medium onions or 100 grams onions or 1 cup thinly sliced onions
- 1 teaspoon finely chopped ginger
- 1 sprig curry leaves
- 1 to 2 green chilies, slit or sliced
- ¼ teaspoon turmeric powder
- 1 medium tomato or 75 grams tomatoes or ½ cup chopped tomatoes
- 1 medium to large carrot or 100 grams carrots or ½ cup chopped carrots
- 2 medium potatoes or 150 grams potatoes or ¾ to 1 cup chopped potatoes
- ⅓ cup green peas, fresh or frozen
- 1 cup heaped basmati rice, or 200 grams basmati rice
- 2 cups water for cooking rice
- salt as required
to be ground to paste
- ¼ cup tightly packed fresh grated coconut
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 3 to 4 dry red chilies
- ½ teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon poppy seeds (khus khus)
- 1 teaspoon coriander seeds
- 8 to 10 fenugreek seeds (methi seeds)
- 2 cloves
- 2 green cardamoms
- ½ inch cinnamon
- ¼ to ⅓ cup water for grinding
Instructions
preparation
- Rinse basmati rice very well in water and then soak for 30 minutes.
- After 30 minutes, strain the rice of all the water and keep aside.
- Meanwhile, while the rice is soaking, rinse and chop all the veggies. Keep them aside.
preparing the ground paste
- Also take all the ingredients for the masala paste - ¼ cup tightly packed fresh grated coconut, 1 tsp chopped ginger, 1 tsp chopped garlic, 3 to 4 dry red chilies, ½ tsp cumin seeds, 1 tsp fennel seeds, 1 tsp poppy seeds, 1 tsp coriander seeds, 8 to 10 methi seeds, 2 cloves, 2 green cardamoms and ½ inch cinnamon.
- Add these ingredients along with ¼ to ⅓ cup water in a grinder jar.
- Grind to a smooth paste.
making mangalorean biryani
- Heat 2 tbsp coconut oil in a thick bottomed pot or pan. Add 1 cup thinly sliced onions.
- Saute the onions on a low to medium flame, stirring often till they turn golden.
- Now add ½ cup chopped tomatoes, 1 tsp finely chopped ginger and 1 sprig curry leaves.
- Stir and saute for a minute.
- Then add 1 or 2 green chilies (slit or sliced) and add ¼ tsp turmeric powder.
- Mix well and saute on a low to medium flame till the tomatoes soften and become pulpy. You will also see oil releasing from the sides of the onion-tomato masala.
- Now add the ground spice paste. Stir well and saute for 3 minutes on a low flame.
- Add 1.75 to 2 cups chopped veggies. You can add your choice of veggies. I added a mix of carrots, green peas and potatoes.
- Stir well and mix the veggies with the rest of the masala.
- Now add the rice. Gently stir the rice with the veggies and masala.
- Add 2 cups water. Season with salt as per taste. Stir.
- Seal the pan with an aluminum foil or a moist kitchen towel or a moist cotton napkin. Close tightly with a lid.
- On a low flame cook till the rice grains are cooked and all the water is absorbed. It took me 18 minutes for the rice to cook.
- Time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc.
- If the rice grains are still undercooked and all the water has been absorbed then add a few tablespoons of water.
- Cover and cook for some more minutes.
- Allow a standing time of 5 minutes and then open the lid.
- Gently fluff and serve mangalore style biryani with raita or pickle or papad. You can garnish with some chopped coriander leaves if you want.
Notes
- This biryani can be made in the pressure cooker. Just add 1.5 to 1.75 cups water and pressure cook for 2 whistles on medium flame.
Nutrition Info Approximate values
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bombaat recipe prepared and had today
Thank you for delicious recipe
awesome and thank you trishna.
I tried this recipe. Resulted in a flavourful and delicious outcome! Another gem from your collection. Thanks for sharing the recipe Dassana. God bless!
welcome np. thanks for your positive feedback on biryani and also for your best wishes.
Dasana, this recipe turned out very good. Just that the water, I think could have been a tad lesser.
heeru, amount of water to be used depends on the quality of rice. so you can add less water keeping in mind the variety of rice you are using. some rice grains cook fast and need less water and some take more time and need more water. hope this helps.
hi dassana! another great tasting biryani recipe.tastes delicious.thanks.
I was wondering if it could be converted to mix veg curry to be served with either paratha or dinner rolls.
thanks meveera and welcome. of course you can use the same masala base to make a mix veg curry.
I made this today using instant pot and it turned out amazing! Thank you for the recipe.
Welcome V
This turned out very nice:) Thanks Dasana.
thanks heeru.