I love biryanis. I love making them and eating them. It is that love that made me try quite a few varieties from all over India. Being a Hyderabadi, I have a delicious Hyderabadi Biryani recipe that is a sure hit every time I make it.
Kerala Style Cooking:
So in my quest to try other biryani recipes, I have a variation from Kerala that is packed with flavor and tons of veggies. In typical Kerala style, the veggies in this recipe are cooked in coconut milk and lots of spices. They are then layered with spiced basmati rice and cooked covered for the flavors to mingle. The addition of fried raisins and cashews in the garnish adds a sweet nuttiness to the biryani. Fried curry leaves are added as garnish along with cilantro and mint which gives a nice Kerala or South Indian touch to this dish.
How to make Kerala Veg Biryani:
The process and ingredient list is a little long, so give yourself some time. But it is going to be totally worth it at the end. I have broken down the recipe into layers here:
First make the Rice Layer:
Boil 3~4 cups of water along with the spices and salt. Add the rice and boil for 6~7 minutes or until the rice is 70~80% cooked. Drain and set the rice aside until ready to use.
Make Vegetable Layer:
Heat oil in pan, add cardamom, cloves and cinnamon stick. Fry till the spices get fragrant, about 30 seconds. Add the onions and cook till they start turning lightly browned around the edges. Add the ginger-garlic paste and cook for 1 minute. Next add the potatoes and mixed vegetables. Add the coconut milk and all the spices. Cover and cook till the veggies are cooked through, about 10~15 minutes. Once the veggies are cooked, add the lemon juice, stir well and set aside.
Prep the Garnish:
Heat oil in pan, add the cashews, curry leaves and raisins. Fry till cashews turn golden and raisins plump up. Remove with a slotted spoon and set aside. In the remaining oil, add the sliced onions and fry on medium flame, stirring occasionally, until the onions are golden and crisp.
To Assemble:
Preheat the oven to 400°F. Grease a baking dish with cooking spray. Layer half the veggie mixture in the bottom of the pan followed by half of the rice. Sprinkle half of the chopped herbs and fried onions. Finally top this with the remaining vegetables, rice, herbs and fried onions in that order. Cover tightly with aluminum foil and bake for 20~30 minutes. Alternately this can be cooked in a heavy bottom pan on the stove top.
Notes:
Vegetable layer can be made up to 2 days ahead of time. Make sure to store in an airtight container in the fridge.It is best to eat biryani hot right out of the oven. But leftovers can be stored for up to 2 days and reheated in the microwave until warm before serving. This Kerala Vegetable Biryani can be made on the stove top too. Use a heavy bottom pan. Layer half the veggie mixture in the bottom of the pan followed by half of the rice. Sprinkle half of the chopped herbs and fried onions. Finally top this with the remaining vegetables, rice, herbs and fried onions in that order. Cover tightly with a aluminum foil and a tight fitting lid and cook for 15~20 minutes on medium-low flame.Serve with a simple raita for a filling meal.
More Biryani Ideas:
Each region in India has a different style of cooking. So, all of the various biryanis I have tried have different spice and ingredient combinations. Here are a few interesting biryani recipes that you might like.
Makhani Paneer BiryaniVegetable Biryani in Slow CookerDal Biryani
