Authentic Malabar BiryaniVeg
✨ Experience the rich, authentic taste of traditional Malabar Style Veg Biryani! 🍛 Crafted with fragrant Jeerasamba rice, garden-fresh vegetables, and warm, aromatic spices. Every bite is layered to perfection with golden-fried onions, crunchy cashews, sweet raisins, and a delicious, sweet twist of fresh pineapple! 🍍 Slow-cooked on dum with pure ghee for an unforgettable, mouthwatering culinary feast. 😋 Serve piping hot alongside cool curd raita and crispy papad for the ultimate meal!
Ingredients
2 nos. Big Onions
2 tbsp Ginger Garlic Green Chili (crushed)
1 tsp Garam masala Powder (Hot Spices)
1 tsp Turmeric Powder
1 nos. Big Tomato
500 g Mixed Vegetables
1 tbsp Yogurt (Plain, thick)
to taste Salt
handful Fresh Coriander
handful Mint Leaves
few Curry Leaves
1 cup Oil
2 cup Jeerasamba Rice
3 cups Water
2 tbsp Clarified Butter (Ghee)
1 piece Cinnamon Stick
2 nos. Green Cardamoms
1 piece Mace
2 nos. Cloves
1 no. Star Anise
1 tsp Fennel Seeds
1 tsp Sahi Jeera
1 tbsp Onion (sliced)
1 tsp Lemon Juice
10 nos. Cashew Nuts
10 nos. Raisins
2 tbsp Pineapple Pieces (chopped)
1 tbsp Milk
1 tsp Turmeric Powder
1 nos. Onion (chopped)
1 nos. Green Chilli
to taste Salt
2 tbsp Water
Instructions
1
Heat oil in a pan and deep-fry sliced onions until golden brown. Remove and set aside. In the same oil, fry cashews and raisins until golden and set aside.
2
In the remaining oil, saute crushed ginger, garlic, and green chillies until the raw smell goes away. Add garam masala and turmeric powder, followed by chopped tomatoes. Cook for 2 minutes.
3
Add the mixed vegetables, 1 tbsp curd, salt, a portion of fried onions, chopped coriander leaves, mint leaves, and curry leaves. Mix well, cover, and cook until vegetables are soft.
4
Wash and soak Jeerasamba rice for 10 minutes, then drain completely. In a deep pot, heat ghee and add whole spices (cinnamon, cardamoms, mace, cloves, star anise, fennel seeds, shah jeera) along with 1 tbsp sliced onion. Add 3 cups of water and salt; bring to a boil. Add 1 tsp lemon juice and drained rice. Cover and cook on low heat for 10 minutes until rice is fully cooked.
5
In a heavy-bottomed vessel or pressure cooker, layer half of the veg masala, cooked rice, fried onions, fried cashews, raisins, pineapple pieces, mint/coriander leaves, ghee, and the turmeric-milk mixture. Repeat the second layer with the remaining masala and rice.
6
Seal tightly and cook on very low flame for 10 minutes.
7
Prepare the curd salad by mixing curd, chopped onions, green chilli, salt, and water. Serve hot biryani with the salad, papad, and pickle.
Nutrition Facts
4 servings per recipe
