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Kerala Biryani
This Malabar Biryani is a mild and delicately spiced vegetable biryani made in coconut milk.
Prep Time
30
mins
Cook Time
30
mins
Total Time
1
hr
Course:
Main Course
Cuisine:
Kerala, South Indian
Diet:
Vegan
Difficulty Level:
Difficult
Servings:
4
Calories:
682
kcal
Author:
Dassana Amit
Ingredients
for the rice
2
cup
rice,
soaked in 4 cups water
¼ or ½
cup
chopped cashewnuts
2
sprig curry leaves
¼
cup
raisins
½
cup
thinly sliced onions
4 to 5
tablespoon
oil
a pinch of saffron dissolved in 1.5 tablespoon water
or yellow edible color. A pinch of turmeric dissolved in water can also be used.
salt as required
for the vegetable gravy
2
cup
chopped vegetables
- I used small eggplant (brinjal), potato, carrots and peas
1.5
cup
thinly sliced onions
2
inch
cinnamon stick
7 to 8
cloves
4 to 5
green cardamoms
2
cups
coconut milk
1
tablespoon
ginger-garlic paste
2
green chilies,
chopped
½
cup
water
1
teaspoon
coriander powder
(ground coriander)
1
teaspoon
fennel powder
(saunf powder)
½
teaspoon
black pepper powder
¼ or ½
teaspoon
red chilli powder
¼ or ½
teaspoon
turmeric powder
(ground turmeric)
½ or 1
tablespoon
lemon juice
or ¼ cup curd (yogurt)
½
tablespoon
chopped mint leaves and coriander leaves
salt as required
Instructions
preparation
First, soak the rice for 30 minutes and then cook till its 3/4th done.
Heat oil and add half the sliced onions.
Fry till the onions become translucent.
Add the cashewnuts, raisins and curry leaves.
Fry till the mixture turns golden. Don't burn.
Remove and add the fried onions, cashewnuts, raisins and curry leaves to the cooked rice.
making vegetable gravy
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 remaining 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 for some seconds.
Add the mixed vegetables. Sauté 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 vegetables cook. The gravy will reduce a bit.
Once the vegetables are cooked, we can start layering the biryani
layering and making kerala biryani
Grease an oven proof bowl or pan with oil.
Layer the vegetable gravy first. Then layer the rice.
Spread the chopped mint and coriander leaves on top.
Sprinkle the saffron water. Dot with some oil.
Spread another layer of the vegetable 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 at 200 degrees C for 25 to 30 minutes.
You can also cook the layered biryani in a tightly covered pan on stove top for 25 to 30 minutes.
Serve Kerala Biryani hot or warm with raita or kachumber.
Nutrition
Calories:
682
kcal
|
Carbohydrates:
112
g
|
Protein:
13
g
|
Fat:
21
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Sodium:
716
mg
|
Potassium:
594
mg
|
Fiber:
10
g
|
Sugar:
14
g
|
Vitamin A:
4825
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
43
mg
|
Vitamin B6:
1
mg
|
Vitamin B12:
1
µg
|
Vitamin C:
92
mg
|
Vitamin D:
59
µg
|
Vitamin E:
6
mg
|
Vitamin K:
6
µg
|
Calcium:
165
mg
|
Vitamin B9 (Folate):
477
µg
|
Iron:
3
mg
|
Magnesium:
110
mg
|
Phosphorus:
251
mg
|
Zinc:
3
mg