Kerala Style Vegetable Biryani

Ingredients:

1. Basmati rice- 1.5 cups( see notes)

2. Cardamom-3 nos

3. Cinnamon stick,1.5" piece-2 nos

4. Bay leaf-1 no

5. Cloves- 5 to 6 nos

6. Ginger chopped- 1 tsp

7. Garlic chopped-1 tsp

8. Green chilies, cut vertically-2 or 3 nos

9. Onions sliced- 1 medium( 3/4 cup)

10. Turmeric powder-1/4 tsp

11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)

12. Garam masala-1/2 tsp

13. Tomato chopped- 1 medium( 1/2 cup)

14. Thick coconut milk-1/2 cup

15. Cooked vegetables( beans, carrot, green peas, cauliflower)-1.5 to 2 cups

16. Coriander leaves-to garnish

17. Oil-as required

18. Ghee-as required

19. Salt-to taste

To garnish:

1. Onion finely sliced- 1 small

2. Cashew nuts-10 to 12 nos

3. Raisins-1 tbsp

4. Oil/Ghee-as required

5. Coriander leaves -as required

6. Garam masala-1/8 tsp

Method: Heat oil/Ghee in a pan ,add rice and sauté for 3 to 4 minutes. Pour sufficient amount of water(approximately 3 cups) and add salt to taste. Cook until rice is 3/4th done. Keep aside. Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside. Heat oil in a pan. Add the whole spices(cardamom, cinnamon, cloves, and bay leaves.) and sauté till fragrant. · Add ginger, garlic, green chili, and onion, sauté till onion turn almost brown. Reduce heat to low. Add turmeric powder, chili powder, and garam masala, sauté till raw smell leaves. Add tomato and sauté till it is completely cooked ,and masala starts to leave the sides of the pan. Pour in the coconut milk and add salt to taste. Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick. Switch off the stove ,add coriander leaves and mix well. In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers. Sprinkle chopped coriander leaves , garam masala( 1/8 tsp) and few drops of ghee(adding ghee is optional) on each layer of rice. Garnish with fried onions, cashew nuts and raisins. Cover the vessel with aluminum foil. Preheat oven to 200 deg C. Bake this for about 10 to 12 minutes.(For stove top method, heat a tava/dosa pan and place the biryani vessel on top of the tava. Reduce flame to low and cook for about 20 minutes.) Serve with onion salad.

Happy Cooking!

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