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A fragrant and flavorful one-pot meal from the Malabar coast of Kerala. This biryani uses short-grain Jeerakasala rice, a medley of fresh vegetables, and a unique blend of aromatic spices, all slow-cooked to perfection.
For 4 servings
Prepare Rice and Garnishes
Parboil the Rice
Cook the Vegetable Masala
A fragrant and flavorful one-pot meal from the Malabar coast of Kerala. This biryani uses short-grain Jeerakasala rice, a medley of fresh vegetables, and a unique blend of aromatic spices, all slow-cooked to perfection.
This kerala recipe takes 75 minutes to prepare and yields 4 servings. At 840.46 calories per serving with 15.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Layer and Dum Cook the Biryani
Rest and Serve
Add 200g of paneer cubes or sautéed mushrooms along with the vegetables for a richer, more protein-packed biryani.
For a beautiful color and royal aroma, soak a pinch of saffron strands in 2 tablespoons of warm milk and drizzle it over the rice before the dum process.
For a slightly richer and creamier masala, substitute half of the curd with an equal amount of thick coconut milk.
Layer the biryani as instructed in a pressure cooker. Close the lid and cook on the lowest heat for 10-12 minutes or until the first whistle. Let the pressure release naturally.
The medley of fresh vegetables like carrots, beans, and peas makes this biryani a good source of dietary fiber, which is essential for digestive health and promoting a feeling of fullness.
The rice provides complex carbohydrates, which are the body's primary source of energy. These carbs break down slowly, providing a steady and sustained release of energy.
Spices like turmeric (containing curcumin), ginger, and cloves are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
This one-pot meal is packed with various vitamins and minerals from the diverse range of vegetables, herbs, and spices used, contributing to overall nutritional intake.
One serving of this Malabar Vegetable Biryani contains approximately 750-800 calories. The calories primarily come from the rice, ghee, oil used for frying, and nuts. This is an estimate and can vary based on specific ingredients and quantities used.
It can be considered a moderately healthy, balanced meal as it contains carbohydrates from rice, fiber and vitamins from vegetables, and protein from curd and nuts. However, it is calorie-dense due to the use of ghee and fried onions. For a healthier version, you can reduce the amount of oil and ghee, and air-fry or bake the onions instead of deep-frying.
Jeerakasala (or Kaima) is a short-grain, aromatic rice from Kerala, prized for its unique ability to absorb flavors without turning mushy. While you can substitute it with Basmati rice, the authentic taste, texture, and aroma of Malabar biryani come from Jeerakasala rice.
Soggy birista is usually caused by three things: frying on high heat which browns the outside before the inside is crisp, overcrowding the pan which steams the onions instead of frying them, or not draining them on a paper towel immediately after frying. Fry in batches on medium heat for the best results.
Yes, absolutely. To make it vegan, simply replace the ghee with a neutral vegetable oil or coconut oil, and substitute the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
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