Kerala Biryani | Biryani | बिरयानी

Kerala Biryani
 
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Kerala Biryani | Biryani | बिरयानी BigOven - Save recipe or add to grocery list
Biryani , also known as biriyani, biriani, birani or briyani, "spicy rice" is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent.It is popular throughout the Indian subcontinent and among the diaspora from the region. It is made with spices, rice and meat (chicken, mutton, beef, prawn, or fish) or vegetables. Sometimes egg is also added.(Source : Wikipedia)
Prep Time 30 Minutes
Cook Time 45 Minutes
Servings
Serves
Ingredients
  • For garnish biryani ::
  • 5 tbsp Oil
  • 2 medium Onion (sliced)
  • 1/4 tsp Salt
  • 1/2 cup Cashew nuts
  • For rice ::
  • 2 cup Basmati rice
  • 1.5 cup Water
  • to taste Salt
  • For biryani gravy
  • 5 tbsp Ghee
  • 1 inch Cinnamon stick
  • 5-6 Black pepper
  • 5-6 Cloves
  • 2 Green cardamon
  • 1 Bay leaf
  • 3 medium Onion(sliced)
  • to taste Salt
  • 2 tsp Ginger-garlic paste
  • 3 Green chili  (finely chopped)
  • 1 tsp Fennel seeds powder
  • 1 tsp Coriander powder
  • pinch Black pepper powder
  • 1 tsp  Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 cup Tomato puree
  • 1/2 cup curd
  • 1 cup Freah peas
  • 1 cup Carrot
  • 1 cup Gobi flowers
  • 1 cup French beans
  • 2 medium Potato(chopped) into 1 inch cubes
  • 1 cup Water
  • 2 cup Coconut milk
  • 3-4 Saffron strands
  • 5-6 Mint leaves (chopped)
  • 1 tsp Coriander leaves (chopped)
Prep Time 30 Minutes
Cook Time 45 Minutes
Servings
Serves
Ingredients
  • For garnish biryani ::
  • 5 tbsp Oil
  • 2 medium Onion (sliced)
  • 1/4 tsp Salt
  • 1/2 cup Cashew nuts
  • For rice ::
  • 2 cup Basmati rice
  • 1.5 cup Water
  • to taste Salt
  • For biryani gravy
  • 5 tbsp Ghee
  • 1 inch Cinnamon stick
  • 5-6 Black pepper
  • 5-6 Cloves
  • 2 Green cardamon
  • 1 Bay leaf
  • 3 medium Onion(sliced)
  • to taste Salt
  • 2 tsp Ginger-garlic paste
  • 3 Green chili  (finely chopped)
  • 1 tsp Fennel seeds powder
  • 1 tsp Coriander powder
  • pinch Black pepper powder
  • 1 tsp  Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 cup Tomato puree
  • 1/2 cup curd
  • 1 cup Freah peas
  • 1 cup Carrot
  • 1 cup Gobi flowers
  • 1 cup French beans
  • 2 medium Potato(chopped) into 1 inch cubes
  • 1 cup Water
  • 2 cup Coconut milk
  • 3-4 Saffron strands
  • 5-6 Mint leaves (chopped)
  • 1 tsp Coriander leaves (chopped)
Instructions
  1. For cook rice :: Firstly soak long basmati rice in 2 cup of water for 30 minutes.
  2. Now boil 1.5 liter water in a pan and add salt in a water.
  3. After that, drain rice and add in a boiled water pan. Cook till rice become 3/4 done.
  4. While the rice getting cooked, i am gona prepare the garnish for biryani.
  5. For Garnish Biryani :: Heat oil in another pan and add onion and salt. Saute till they become golden brown.
  6. Then add cashew nuts and saute for 1 minutes. transfer into bowl and keep aside.
  7. Let's check on the rice, Rice is 3/4 done. We rain off the water from rice and keep aside.
  8. For Biryani Gravy :: Heat ghee in a pan and add cinnamom stick, black pepper, cloves, cardamon and bay leaf. saute it for few seconds.
  9. Once garam masala released their aroma then add onion sliced and fry them nice and light golden.
  10. After that add some salt to fast process of cook.
  11. Further more add ginger-garlic paste, green chili, fennel seeds powder, coriander powder and pepper powder. Mix everything really well.
  12. Now add red chili powder, turmeric powder and tomato pulp. Saute till the gravy has released some oil.
  13. After that, add 1/2 cup of curd. Mix it well and fry for about 2 to 3 minutes.
  14. Now Oil is released so, we add peas, french beans, cauli flower, carrot and potato.
  15. Mix everything really well. now add 1 cup of water ,cover and cook this till they are 3/4 done.
  16. After that, add coconut milk(this is special of Kerala biryani).
  17. Also add 1 tsp of salt and let's cover it and cook till it's done.
  18. Let's assemble the biryani :: For that shut the flame, add rice and spread over gravy.
  19. Then sprinkle the garnish that we had made.
  20. After that, add safforan(melt in warm milk), chopped mint leaves and coriander leaves. now cover with a lid and cook for 10 minutes on low flame.
  21. Our biryani is ready.
  22. Serve it with onion raita.

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