kerala veg biryani
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5 from 1 vote

kerala veg biryani

kerala veg biryani recipe : delicately spiced and fragrant mild vegetable biryani made with coconut milk.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: main course
Cuisine: kerala, south indian
Servings: 4 to 5
Author: Dassana Amit


for the rice

  • 2 cups rice soaked in 4 cups water
  • ¼ or ½ cup chopped cashews (kaju)
  • 2 sprig curry leaves (kadi patta)
  • ¼ cup raisins (kishmish)
  • ½ cup thinly sliced onions
  • 4 to 5 tablespoon oil
  • a pinch of saffron in dissolved 1.5 tablespoon water OR yellow food coloring. a pinch of turmeric dissolved in water can also be used.
  • salt as required

for the vegetable gravy for kerala biryani

  • 2 cups chopped veggies - i used small aubergines (baingan), potato, carrots and peas
  • 1.5 cup thinly sliced onions
  • 2 inch cinnamon stick (dalchini)
  • 7 to 8 cloves (lavang)
  • 4 to 5 green cardamoms (hari elaichi or choti elaichi)
  • 2 cups coconut milk
  • 1 tablespoon ginger garlic paste (adrak lahsun ka paste)
  • 2 green chilies - chopped (hari mirch)
  • ½ cup water
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon fennel powder (saunf powder)
  • ½ teaspoon black pepper powder (kali mirch powder)
  • ¼ or ½ teaspoon red chilli powder (lal mirch powder)
  • ¼ or ½ teaspoon turmeric powder (haldi)
  • ½ or 1 tablespoon lemon juice OR ¼ cup curd (yogurt or dahi)
  • ½ tablespoon chopped mint leaves and coriander leaves
  • salt as required


preparation for veg kerala biryani

  • first soak the rice for 30 minutes and then cook till its 3/4th done.
  • heat oil and add 1/2 cup sliced onions
  • fry till the onions become transparent.
  • add the cashews, raisins and curry leaves.
  • fry till the whole mixture turns golden. don't burn.
  • remove and add the fried onions, cashews, raisins and curry leaves to the cooked rice.

making vegetable gravy for kerala biryani

  • in another pan, add this leftover oil. add more oil if required. heat it.
  • add the whole spices - cinnamon, cloves and green cardamom.
  • fry till the oil becomes fragrant.
  • now add the onions and fry till light golden.
  • add the ginger-garlic paste and green chilies. fry for a minute.
  • add the dry spice powders and fry some seconds.
  • add the vegetables. saute for a minute.
  • add the coconut milk. stir and then add water along with lemon juice.
  • if using yogurt, then add at this stage. stir well.
  • add water. cover the pan and let the veggies cook. the curry would reduce a bit.
  • once the vegetables are cooked we can start layering the biryani

layering and making kerala biryani

  • grease a oven proof bowl or pan with oil.
  • layer the vegetable gravy first. then layer the rice.
  • spread the chopped mint & coriander leaves on top.
  • sprinkle the saffron water. dot with some oil.
  • 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.
  • bake kerala biryani in a preheated oven for 200 degrees C at 25-30 minutes.
  • you can also cook the layered biryani in a tightly covered pan on stove top for 25 to 30 minutes.
  • serve veg kerala biryani hot or warm with raita or kuchumber