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Malabar Vegetable Biryani

Oct-24-2015
Rafeeda AR
0 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Kerala
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. 2 potatoes, peeled and cubed
  2. 2 carrots, peeled and chopped
  3. 2 cups, chopped french beans
  4. 1 cup frozen green peas
  5. 1 tbsp ghee
  6. 2 cardamom
  7. 1 bay leaf
  8. 1 pc cinnamon
  9. 6-10 peppercorns
  10. 1 star anise
  11. 2 cloves
  12. 1 large onion sliced
  13. 4 green chillies slit
  14. 1 tbsp ginger garlic paste
  15. 2 meduim tomatoes chopped
  16. 1/2 tsp turmeric powder
  17. 1/2 tsp red chilli powder
  18. 1/2 tsp Kashmiri chilli powder
  19. 1/2 tsp fennel powder
  20. 3 tbsp yogurt
  21. Salt to taste
  22. 2 cups basmati rice
  23. A pinch of turmeric
  24. For the dum:
  25. 3 tbsp ghee
  26. 2 small onions sliced
  27. 8-10 cashew nuts
  28. 10-15 raisins
  29. 3 tbsp chopped coriander leaves
  30. 3 tbsp chopped mint leaves
  31. 2 tsp garam masala
  32. 1 tsp pineapple essence (optional)
  33. 1 tbsp rosewater

Instructions

  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 (3)  

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GLEETUS CHUMMAR
May-10-2016
GLEETUS CHUMMAR   May-10-2016

Tejal Parekh Shah
May-08-2016
Tejal Parekh Shah   May-08-2016

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