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A fragrant South Indian vegetable biryani, where long-grain basmati rice and a medley of fresh vegetables are slow-cooked with aromatic spices, fresh mint, and cilantro. This one-pot meal is a symphony of flavors and textures, perfect for a hearty lunch or dinner, traditionally served with a cooling raita.
For 4 servings
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 25-30 minutes. Drain it completely using a colander and set aside.
Sauté Aromatics: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma. Add the sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are deep golden brown. This step is crucial for the biryani's flavor.
Build the Masala Base: Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears. Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy. Now, add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Mix well and cook for another minute.
Incorporate Curd and Herbs: Reduce the heat to low. Add the whisked curd and stir continuously and quickly for a minute to prevent it from curdling. Once incorporated, add the chopped mint leaves, coriander leaves, and salt. Mix well and cook for 2 minutes until the ghee starts to separate from the masala.
Add Vegetables and Rice: Add the mixed vegetables to the pot. Stir to coat them evenly with the masala and cook for 5-6 minutes until they are partially cooked. Add the drained, soaked rice and gently mix for 30 seconds, being careful not to break the grains.
Cook the Biryani (Dum Method): Pour in 3 cups of warm water. Add the biryani masala and lemon juice. Give it one final, gentle stir. Bring the mixture to a vigorous boil over high heat. Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid. You can place a clean kitchen towel under the lid to seal the steam. Cook for 15-18 minutes without opening the lid.
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A fragrant South Indian vegetable biryani, where long-grain basmati rice and a medley of fresh vegetables are slow-cooked with aromatic spices, fresh mint, and cilantro. This one-pot meal is a symphony of flavors and textures, perfect for a hearty lunch or dinner, traditionally served with a cooling raita.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 564.56 calories per serving with 12.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Rest and Serve: Turn off the heat and let the biryani rest, covered and undisturbed, for at least 10-15 minutes. This allows the grains to firm up and absorb all the flavors. Open the lid, gently fluff the biryani with a fork from the sides, and serve hot with your favorite raita or salan.
Add 200g of paneer cubes or a cup of soya chunks (soaked in hot water and squeezed) along with the vegetables for a protein-rich version.
For a richer, creamier taste popular in some regions, replace 1 cup of water with 1 cup of thin coconut milk.
Follow steps 1-5 in a pressure cooker. After adding rice and water, close the lid and cook on high heat for 1 whistle. Turn the heat to low and cook for 5 more minutes. Let the pressure release naturally.
Garnish with fried onions (birista), roasted cashews, and a sprinkle of fresh mint before serving for extra texture and flavor.
The generous amount of mixed vegetables makes this dish high in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Basmati rice is a good source of complex carbohydrates, which break down slowly to provide a steady release of energy, keeping you full and energized for longer.
The blend of spices like turmeric, ginger, cloves, and cinnamon contains powerful compounds with anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
As a completely plant-based dish (if using oil instead of ghee), it provides a wide array of vitamins, minerals, and phytonutrients from vegetables, herbs, and spices, contributing to overall wellness.
Yes, Kaikari Biryani can be a healthy, balanced meal. It's packed with vegetables, providing fiber, vitamins, and minerals. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, you can use brown basmati rice and control the amount of ghee used.
A typical 1.5 cup serving (around 320g) of Kaikari Biryani contains approximately 450-550 calories. The exact count can vary based on the amount of ghee and the specific vegetables used.
Absolutely. To make it vegan, simply replace the ghee with a neutral vegetable oil or coconut oil, and substitute the dairy curd with a plant-based yogurt like cashew or coconut yogurt.
The main difference lies in the cooking method and intensity of flavors. Biryani is typically made by layering partially cooked rice and a spiced vegetable gravy, or in this one-pot version, by cooking rice in a more intensely spiced and herbed masala. Pulao is simpler, usually made by sautéing whole spices and vegetables with rice in a single pot, with milder flavors.
Mushy biryani is usually caused by two things: too much water or over-soaking the rice. Ensure you use the correct rice-to-water ratio (1:1.5 for soaked basmati rice is ideal for this method) and don't soak the rice for more than 30 minutes. Also, avoid stirring the rice too much after adding water.