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A fragrant one-pot meal from the Malabar coast, this biryani features short-grain Kaima rice, mixed vegetables, and a unique blend of spices cooked with coconut milk. A true taste of Kerala.
For 4 servings
Prepare Rice and Garnishes
Parboil the Rice
Cook the Vegetable Masala
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A fragrant one-pot meal from the Malabar coast, this biryani features short-grain Kaima rice, mixed vegetables, and a unique blend of spices cooked with coconut milk. A true taste of Kerala.
This kerala recipe takes 75 minutes to prepare and yields 4 servings. At 526.05 calories per serving with 8.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Layer and 'Dum' Cook the Biryani
Serve
Add 200g of cubed paneer or mushrooms along with the vegetables for a richer biryani. Sauté them lightly before adding to the masala.
To make this biryani vegan, simply replace the 2 tbsp of ghee with an equal amount of coconut oil or other vegetable oil.
If Kaima rice is unavailable, you can use Basmati rice. Adjust the soaking and cooking time as Basmati cooks faster.
Increase the number of green chilies to 5-6 or add an extra 1/2 tsp of red chili powder for a more fiery biryani.
Loaded with a variety of vegetables like carrots, beans, and peas, this biryani is a good source of dietary fiber, which aids digestion and promotes gut health.
The spices used, such as turmeric (containing curcumin), ginger, and cloves, are known for their powerful anti-inflammatory and antioxidant effects.
The combination of rice and vegetables provides complex carbohydrates, offering a sustained release of energy to keep you active throughout the day.
Coconut milk and cashew nuts provide medium-chain triglycerides (MCTs) and monounsaturated fats, which are beneficial for heart health and brain function when consumed in moderation.
Yes, it can be a balanced meal. It's packed with vegetables, providing fiber and vitamins. The spices used, like turmeric and fennel, have anti-inflammatory properties. However, it contains ghee and coconut milk, so it should be consumed in moderation as part of a balanced diet.
A typical serving of approximately 525 grams contains around 650-750 calories. The exact number can vary based on the amount of oil, ghee, and coconut milk used.
Absolutely. While Kaima rice gives the authentic Malabar flavor, Basmati rice is a great substitute. Just be mindful that Basmati grains are longer and cook slightly faster, so reduce the parboiling time to 4-5 minutes.
This recipe is easily adaptable for a vegan diet. Simply replace the 2 tablespoons of ghee with coconut oil or any other neutral vegetable oil. All other ingredients are plant-based.
Store leftover biryani in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over it and microwave until hot, or gently heat it in a covered pan on the stovetop over low heat.
To prevent burning during the 'dum' process, use a very heavy-bottomed pot and ensure the heat is on the absolute lowest setting. A great trick is to place the pot on a flat iron tawa (griddle) which distributes the heat evenly.