Kerala Vegetable Biryani

1. 1
   prep · ~20 min

   Prep the rice, vegetables, and herbs.

   1.Wash the kaima rice well until the water runs almost clear.

   2.Soak the rice in fresh water for 20 minutes, then drain fully.

   3.Slice the onion thinly and chop the ginger, garlic, tomato, carrot, beans, and potato.

   4.Measure the yogurt, mint, coriander leaves, lemon juice, whole spices, cashews, and raisins.

   TIPDrain the soaked rice well so the grains stay separate when parboiled.
2. 2
   boil · ~8 min

   Parboil the rice.

   1.Bring 6 cups water to a rolling boil in a pot.

   2.Add 0.5 tsp salt and the drained rice.

   3.Cook until the rice is about 70 percent done and still slightly firm in the center, 5 to 6 minutes.

   4.Drain immediately and spread the rice lightly so the steam can escape.

   TIPDo not cook the rice fully at this stage or it will turn soft during dum cooking.
3. 3
   saute · ~2 min

   Fry the nuts and start the masala.

   1.Heat the ghee in a heavy pan over medium heat.

   2.Add the cashews and fry until light golden, about 30 seconds.

   3.Add the raisins and fry until they puff, about 15 seconds.

   4.Remove both and keep aside in a small bowl.
4. 4
   saute · ~9 min

   Cook the onions and whole spices.

   1.In the same ghee, add bay leaf, cardamom, cloves, cinnamon, and fennel seeds.

   2.Cook for 20 to 30 seconds until fragrant.

   3.Add the sliced onion and cook until soft and lightly golden, 6 to 8 minutes.

   4.Add ginger, garlic, and green chili and cook for 1 minute.

   TIPKeep the heat medium so the onions turn sweet and golden without burning.
5. 5
   saute · ~5 min

   Build the vegetable masala.

   1.Add tomato and cook until soft and pulpy, about 3 minutes.

   2.Add carrot, beans, potato, and green peas. Mix well.

   3.Add turmeric powder, garam masala, black pepper, and 1 pinch salt.

   4.Cook the vegetables with the masala for 2 minutes so they are well coated.
6. 6
   simmer · ~10 min

   Simmer the vegetables.

   1.Lower the heat and stir in the whisked yogurt.

   2.Add 0.5 cup water, half the mint, and half the coriander leaves.

   3.Cover and cook until the vegetables are just tender and the masala is thick, 8 to 10 minutes.

   4.Stir in the lemon juice and turn off the heat.

   TIPKeep the masala fairly thick so the biryani stays fluffy and not wet.
7. 7
   assemble · ~4 min

   Layer the rice and masala.

   1.Spread half the vegetable masala in the pan if needed to make an even base.

   2.Top with half the parboiled rice.

   3.Scatter some fried cashews, fried raisins, mint, and coriander leaves over the rice.

   4.Repeat with the remaining masala, rice, nuts, raisins, mint, and coriander leaves.
8. 8
   rest · ~12 min

   Cover and cook on dum.

   Cover the pan tightly and cook on the lowest heat for 12 minutes so the rice finishes cooking and absorbs the aroma from the masala.

   TIPPlace the pan on a tawa or heavy skillet if the base is thin to prevent scorching.
9. 9
   rest · ~10 min

   Let the biryani rest off the heat.

   Turn off the heat and let the biryani stand, covered, for 10 minutes before opening the lid.

10. 10
    serve

    Fluff gently and serve hot.

    Open the pan, fluff the rice lightly from the sides, and serve the biryani without overmixing the layers.

Cuisines we love