Veg Kerala Biryani Recipe | Malabar Veg Biryani
Veg Kerala Biryani is a flavorful & exotic delicacy & is the perfect blend of aromatic rice, delicately balanced spices & vegetables.
Recipe Info
Nutrition
Calories: 370kcal | Carbohydrates: 44g | Protein: 9g | Fat: 19g
Ingredients For Veg Kerala Biryani Recipe | Malabar Veg Biryani
For cooking rice
- 1 Cup Rice
- 1 Inch Dalchini (Cinnamon Stick)
- 2 Green Cardamom (Hari Elaichi)
- 1 Black Cardamom (Badi Elaichi)
- 1 Bay Leaf (Tej Patta)
- 2 Cloves Laung (Cloves)
- 2 Javitri (Mace Strand)
- 1 Teaspoon Salt or to taste
- 2 Teaspoon Cooking Oil
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1/4 Cup Mint Leaves (Pudina)
For preparing the gravy
- 1 Large Onion
- 1/2 Cup Potato chopped
- 1/2 Cup Carrots (Gajar) chopped
- 1/4 Cup Green Beans chopped
- 1/4 Cup Green Peas (Matar)
- 1/4 Cup Sweet Corn Kernels
- 1/2 Green Capsicum (Bell Pepper / Shimla Mirch)
- 1/2 Cup Paneer cubed
- 2 Large Tomato
- 2 Inch Piece of Ginger
- 4 Garlic Cloves
- 2 Green Chillies
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Bay Leaf (Tej Patta)
- 3 Green Cardamom (Hari Elaichi)
- 1 Black Cardamom (Badi Elaichi)
- 3 Cloves Laung (Cloves)
- 1 Inch Dalchini (Cinnamon Stick)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1/2 Teaspoon Fennel Powder (Saunf Powder)
- 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 1/2 Teaspoon Garam Masala
- 2 Teaspoons Salt or to taste
- 1/2 Cup Coconut Milk
- 3 Tablespoons Plain Curd (Yogurt)
- 2 Tablespoon Ghee or Cooking Oil
For layering
- 8-10 Saffron Strands (Kesar)
- 1/4 Cup Warm Milk or water
- 1/4 Cup Cashew Nuts (Kaju) roasted
- 1 Small Onion
- 1/2 Cup Oil for frying
- 2 Teaspoon Kewra (Rose Water) optional
- 1 Teaspoon Garam Masala
- 3 Tablespoon Ghee or butter
- 1/3 Cup Mint Leaves (Pudina)
- 1/3 Cup Coriander Leaves (Cilantro or Dhaniya)
Step By Step Instructions for Veg Kerala Biryani Recipe | Malabar Veg Biryani
Preparing the rice
- Wash and rinse rice in water 3-4 times. Add the rice to a pot along with 2 cups of water. Also add some salt and oil as well as whole spices like cinnamon (dalchini), green cardamom (hari elaichi), black cardamom (badi elaichi), bay leaf (tej patta), cloves (long) and mace (javitri).1 Cup Rice, 1 Inch Dalchini (Cinnamon Stick), 2 Green Cardamom (Hari Elaichi), 1 Black Cardamom (Badi Elaichi), 1 Bay Leaf (Tej Patta), 2 Cloves Laung (Cloves), 1 Teaspoon Salt, 2 Teaspoon Cooking Oil, 2 Javitri (Mace Strand)
- Cover the pot and cook the rice on medium flame till it is about 75% cooked. Do not overcook the rice as it will be cooked again later during the final phase of making biryani. Add some chopped coriander and mint leaves.1/4 Cup Coriander Leaves (Cilantro or Dhaniya), 1/4 Cup Mint Leaves (Pudina)
- Drain any excess water from the rice if needed. Then spread it on a plate and lightly fluff it with a fork. Set the rice aside.
Preparing the gravy
- To make the gravy, heat ghee or oil in a pan or kadai. Add cumin seeds (jeera), bay leaf (tej patta), green cardamom (choti elaichi), black cardamom (badi elaichi), cloves (laung) and cinnamon (dalchini).1 Teaspoon Cumin Seeds (Jeera), 1 Bay Leaf (Tej Patta), 3 Green Cardamom (Hari Elaichi), 1 Black Cardamom (Badi Elaichi), 3 Cloves Laung (Cloves), 1 Inch Dalchini (Cinnamon Stick)
- Add thinly sliced onions and saute for a minute.1 Large Onion
- Then add ginger, garlic and green chilli paste. Cook for 5 minutes till the onions turn golden brown in color.2 Inch Piece of Ginger, 4 Garlic Cloves, 2 Green Chillies
- Add salt, turmeric powder (haldi), coriander powder (dhania powder), fennel powder (saunf powder), dry fenugreek leaves (kasuri methi), cumin powder (jeera), red chilli powder and garam masala. Saute for 2-3 minutes.1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Cumin Powder (Jeera Powder), 1/2 Teaspoon Fennel Powder (Saunf Powder), 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves), 2 Teaspoons Salt, 1 Teaspoon Garam Masala
- Add finely chopped tomatoes and cook them till the gravy starts to leave oil on the sides.2 Large Tomato
- When the gravy is ready, add diced potatoes and carrots and saute till they are half cooked and just starting to crisp on the edges. These vegetables take the longest time to cook so they are added first.1/2 Cup Potato, 1/2 Cup Carrots (Gajar)
- Next add green peas, sweet corn and chopped green beans and cook them for 2-3 minutes.1/4 Cup Green Peas (Matar), 1/4 Cup Sweet Corn Kernels, 1/4 Cup Green Beans
- Then add diced cubes of paneer (Indian cottage cheese) and chopped green capsicum.1/2 Cup Paneer, 1/2 Green Capsicum (Bell Pepper / Shimla Mirch)
- Add coconut milk and bring it to a gentle boil. Add some beaten curd to the pan. Cover the pan and cook the vegetables for around 5-10 minutes, stirring occasionally.1/2 Cup Coconut Milk, 3 Tablespoons Plain Curd (Yogurt)
- The gravy for the biryani is ready, set it aside.
Layering the biryani
- While the gravy is cooking, we can prepare other ingredients for layering the biryani. Take some warm milk in a bowl and add few strands of saffron in it. Keep it aside.1/4 Cup Warm Milk, 8-10 Saffron Strands (Kesar)
- In a pan heat some oil on medium-high flame and add thinly sliced onions to the pan.1 Small Onion
- Fry the onions till they change color to golden brown. Remove them from the oil and set them aside on an absorbent paper. I had some pre roasted cashews available, but if you don't, you can roast the raw cashew nuts along with the onions at this stage.1/4 Cup Cashew Nuts (Kaju)
- Now to layer the biryani, divide the vegetable gravy prepared earlier in two parts. Add the first layer of vegetable gravy at the bottom of a pressure cooker or a deep pot.
- Then add a layer of half of the rice. Add half of the roasted cashew nuts, saffron (kesar) milk and fried onions. Sprinkle 1 teaspoon rose water and a dash of garam masala.
- Now proceed in the same manner to make third and fourth layers of vegetables gravy and rice respectively. I have made 4 layers but you can make anywhere between 2 to 6 layers depending on the width of your pot and the quantity of vegetables and rice. Finish with finely chopped mint & coriander leaves.
- Now spread some thin slices of butter or desi ghee (Indian clarified butter) on top.
- Seal the vessel tightly with aluminum foil and then cover it with a lid. Place it on a tawa or flat pan and cook on low heat for 15-20 minutes.
- Remove the vessel from heat and after a gap of about 15 minutes, take off the lid of the pan.
- The delicious Veg Kerala Biryani is ready to eat. While serving the biryani make sure to scoop it vertically so that all the layers are included. Serve hot with any raita.
