Malabar Vegetable Biryani, Coconut Yogurt Raita and Pappadam

Instructions

1. 1

   Prepare Rice and Garnishes

   • Wash the Jeerakasala rice in several changes of water until the water runs clear. Soak for 20-30 minutes, then drain completely in a colander.
   • Heat 1 cup of oil in a wide, heavy-bottomed pan over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are uniformly golden brown and crisp. Do not rush this step.
   • Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. In the same oil, fry the cashew nuts until golden, then fry the raisins until they plump up. Set aside with the birista.
2. 2

   Parboil the Rice

   • In a large pot, bring 4 cups of water to a rolling boil. Add half of the whole spices (1-inch cinnamon, 4 cloves, 4 cardamoms, 1 star anise), 1 tbsp of ghee, and 1 tsp of salt.
   • Add the drained rice to the boiling water. Cook for 5-7 minutes until the rice is 80% cooked. It should still have a firm bite.
   • Immediately drain the rice through a colander to stop the cooking process. Gently spread it on a large plate to cool slightly and prevent clumping.
3. 3

   Cook the Vegetable Masala

   • In a heavy-bottomed pot (handi) suitable for dum cooking, heat 2 tbsp of ghee and 2 tbsp of the leftover oil from frying.
   • Add the remaining whole spices and fennel seeds. Sauté for 30 seconds until fragrant.
   • Add the chopped onions and sauté for 4-5 minutes until soft and translucent.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook until they turn soft and mushy.
   • Add the spice powders (turmeric, red chili, coriander, garam masala) and cook for 1 minute, stirring constantly.
   • Add the mixed vegetables and 1 tsp of salt. Mix well, cover, and cook for 8-10 minutes until the vegetables are tender-crisp.
   • Reduce the heat to low. Add the whisked curd and stir continuously for a minute to prevent it from curdling. Cook for 2 more minutes.
   • Stir in half of the chopped mint and coriander leaves. Your biryani masala is ready.
4. 4

   Layer and Dum Cook the Biryani

   • Ensure the vegetable masala is an even layer at the bottom of the pot.
   • Gently spread the parboiled rice over the masala in an even layer.
   • Sprinkle the remaining mint and coriander leaves, half of the birista, and all the fried cashews and raisins over the rice.
   • Drizzle the remaining 1 tbsp of ghee over the top.
   • Seal the pot tightly with a lid. For a perfect seal, you can place a clean kitchen towel under the lid or use aluminum foil.
   • Place the pot on a tawa (flat griddle) over the lowest possible heat. Let it cook on 'dum' for 15-20 minutes. This gentle, indirect heat prevents burning and steams the biryani perfectly.
5. 5

   Rest and Serve

   • Turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This crucial step allows the flavors to meld together.
   • Open the lid and garnish with the remaining birista.
   • 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 and crispy papad.