Malabar Vegetable Biryani | How to make Malabar Vegetable Biryani

3 reviews
Rate It!
ByRafeeda AR
Created on 24th Oct 2015
  • Malabar Vegetable Biryani, How to make Malabar Vegetable Biryani
Malabar Vegetable Biryaniby Rafeeda AR
  • Malabar Vegetable Biryani | How to make Malabar Vegetable Biryani (56 likes)

  • 3 reviews
    Rate It!
  • By Rafeeda AR
    Created on 24th Oct 2015

Malabar Vegetable Biryani is an aromatic, flavorful and delicious dish which is very much popular in Kerala. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Malabar Vegetable Biryani is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Malabar Vegetable Biryani at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 45 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Malabar Vegetable Biryani by Rafeeda AR in step by step with pictures so you can easily learn how to cook the perfect Malabar Vegetable Biryani at your home without any difficulties. Malabar Vegetable Biryani is one of the representative dishes of Kerala which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time45mins
  • Serves4People
Malabar Vegetable Biryani

Ingredients to make Malabar Vegetable Biryani

  • 2 potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • 2 cups, chopped french beans
  • 1 cup frozen green peas
  • 1 tbsp ghee
  • 2 cardamom
  • 1 bay leaf
  • 1 pc cinnamon
  • 6-10 peppercorns
  • 1 star anise
  • 2 cloves
  • 1 large onion sliced
  • 4 green chillies slit
  • 1 tbsp ginger garlic paste
  • 2 meduim tomatoes chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp fennel powder
  • 3 tbsp yogurt
  • Salt to taste
  • 2 cups basmati rice
  • A pinch of turmeric
  • For the dum:
  • 3 tbsp ghee
  • 2 small onions sliced
  • 8-10 cashew nuts
  • 10-15 raisins
  • 3 tbsp chopped coriander leaves
  • 3 tbsp chopped mint leaves
  • 2 tsp garam masala
  • 1 tsp pineapple essence (optional)
  • 1 tbsp rosewater

How to make Malabar Vegetable Biryani

  1. In a saucepan, boil lot of water. Add the potatoes, carrots and bean and boil till the vegetables are semi cooked. Add the frozen green peas and cook further till they are a little more than half cooked but not full, when you bite in, there would be a slight rawness.
  2. Drain the vegetables and set aside. In a large saucepan, heat ghee. Fry the whole masalas for a couple of minutes. Add in the onion and green chillies and saute till it becomes soft.
  3. Add the ginger garlic paste and cook till the raw smell is gone. Add the tomatoes and cook till the tomatoes get totally mashed up. Add in the masala powders and saute till it gets a nice dark color. Add in the cooked vegetables and yogurt and mix well till incorporated.
  4. Add in the salt and cook for a couple of minutes. Turn it off. Meanwhile, wash the basmati rice several times till clean. Boil water in a large pan with a pinch of turmeric and salt.
  5. Add the rice and cook for around 10 minutes or till the rice is 80% cooked –when you bite a grain, there would be a little grainy taste. Immediately drain the rice and wash in cold water. Set aside.
  6. Heat ghee in a fry pan and fry the onions till crisp. Drain and set aside. Fry the cashew nuts and puff up the raisins. Drain and keep along with the fried onion. Heat a tawa for doing the dum.
  7. On top of the prepared vegetable masala, sprinkle in half of the fried items, along with half the coriander and mint leaves, as well as the garam masala. Put the rice on top of the masala. Sprinkle in the rest of the remaining dum ingredients.
  8. Drizzle the ghee used to fry the onion, along with the rose water and pineapple essence, if using. Cover the saucepan tightly and close the lid.
  9. Keep on dum for 15-20 minutes on medium low flame. Turn off and leave undisturbed for another 15 minutes. Take off the foil cover and give in a nice mix with a spatula, ensuring that the rice doesn’t break and the vegetables are intact.
  10. Serve hot with some pickle, chammanthi and raita.

Reviews for Malabar Vegetable Biryani (3)

GLEETUS CHUMMARa year ago
Reply

Tejal Parekh Shaha year ago
Reply

Kawaljit Kaura year ago
Reply