Kerala Vegetable Biryani

Instructions

1. 1

   Prepare Rice and Garnishes

   • Rinse the Kaima rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely and set aside.
   • Heat 1 cup of vegetable oil in a wide pan over medium heat. Add the thinly sliced large onion and fry for 10-12 minutes, stirring occasionally, until deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels. This is the 'bista'.
   • In the same oil, fry the cashew nuts until golden, then remove. Next, fry the raisins until they puff up, which takes only a few seconds. Remove and set aside with the fried onions.
2. 2

   Parboil the Rice

   • In a large pot, bring 4 cups of water to a rolling boil. Add the whole spices (cinnamon, cloves, cardamom, star anise) and 1 tsp of salt.
   • Carefully add the drained rice to the boiling water. Cook for 5-7 minutes until the rice is 80% cooked. The grain should be firm and have a slight bite.
   • Immediately drain the rice in a colander to stop the cooking process. Gently spread it on a large plate or tray to cool slightly.
3. 3

   Cook the Vegetable Masala

   • In a heavy-bottomed pot (biryani handi), heat 3 tbsp of coconut oil and 1 tbsp of ghee over medium heat.
   • Add the fennel seeds and let them sizzle. Add the 2 sliced medium onions and sauté for 6-8 minutes until they are soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
   • Lower the heat and add the spice powders: turmeric, red chili, coriander, and garam masala. Stir for 30 seconds until fragrant.
   • Add the chopped tomatoes and cook for 4-5 minutes until they break down and become mushy.
   • Add the mixed vegetables, green peas, and 1 tsp of salt. Stir well to coat everything in the masala.
   • Pour in the thick coconut milk and 1/2 cup of water. Bring to a simmer, then cover and cook for 8-10 minutes until the vegetables are tender but still hold their shape.
4. 4

   Layer and 'Dum' Cook the Biryani

   • Turn the heat to the lowest possible setting. Ensure there is a thin layer of gravy at the bottom of the pot with the vegetables.
   • Spread half of the parboiled rice evenly over the vegetable masala. Sprinkle with half of the chopped mint, coriander leaves, and fried onions (bista).
   • Layer the remaining rice on top. Garnish with the rest of the mint, coriander, bista, fried cashews, and raisins.
   • Drizzle the remaining 1 tbsp of ghee and the lemon juice over the top layer.
   • Cover the pot with a tight-fitting lid. To create a perfect seal, you can place a clean kitchen towel under the lid or seal the edge with atta dough.
   • Cook on the lowest heat for 15 minutes. This process is called 'dum'. Alternatively, place the pot on a hot tawa (griddle) over low heat to prevent the bottom from scorching.
   • Turn off the heat and let the biryani rest, still covered, for at least 15 minutes. This allows the flavors to meld.
5. 5

   Serve

   • Open the lid and enjoy the aroma. Gently fluff the biryani from the sides using a fork or a flat spatula, mixing the layers slightly as you serve.
   • Serve hot with a side of cooling raita, crispy papad, and a tangy pickle.