Kerala biriyani | Curryworld

Easy Vegetable Biriyani

Posted by veeenajan on December 11, 2014

Posted in: Bachelors Recipes, kerala vegetable biriyani. Tagged: authentic kerala recipes, biriyani, Kerala biriyani, rice, vegetable biriyani. 7 Comments

Ingredients

vegetable biriyani

Basmati Rice/Jeerakasala rice-3cups

Onion-4

Cashewnuts-handful

Raisins-handful

Tomato-one

Carrot-1

Soya chunks-1/2cup

Beans-4

Green Peas-1/4cup

Potato-1

Cauliflower-1/4cup

Ginger-small piece

Garlic-3 cloves

Green chilli-3

Turmeric powder-1/4tsp

Chilli Powder-1 1/2tsp

Garam masala-1tsp

Pineapple-2 tbsp chopped

Coriander leaves-

Mint Leaves-

Curd-1 tbsp

Cardamom-3

Cloves-3

Cinnamon-1 stick

Salt

Ghee

Lemon Juice -1tbsp

Food Yellow colour-one drop(opt)

Pineapple essence -opt

vegetable biriyani

Method

Wash rice thoroughly and soak for 30 minutes ..

Boil water in a big pan or vessel by adding all the whole spices along with enough salt ..

When the water starts boiling well add soaked rice and cook ..

When the rice is done 3/4th ,add lemon juice and 1tsp of ghee …

Then strain the rice and allow to cool ..

When cooled if u want u can remove the spices ,i always do that (don’t like to bite those while having tasty biriyani 😉 )

Heat oil and roast thinly sliced onion(1) till golden colour ..remove and keep aside in a kitchen tissue

Roast cashew nuts and raisins in ghee and keep aside ..

vegetable biriyani

For the masala preparation

Soak soya chunks in hot water for 20 minutes and then squeeze the water out and again wash well for 2-3 times and drain them ..keep aside

Heat ghee or dada in a thick bottomed pan

Add crushed ginger-garlic-green chilli mix..

Saute for 5 minutes in medium flame ..Stir continuously

Then add finely sliced onion (3 ) and add some salt and saute until golden colour ..

Then add turmeric powder ,chilli powder and garam masala powder and saute until the raw smell goes ..

Now add finely chopped tomato ..Cook until oil oozes out ..

Then add soya chunks and stir well for 5 minutes ..Then add 1 cup hot water ,close and cook for 10 minutes ..

Then to this add carrot,cauliflower,pineapple ,beans and green peas (fresh or frozen )

Close the kadai and cook until all the vegetables are well done ..

Then add 1 tbsp of curd few coriander leaves and mint leaves chopped ..

Check the taste .. Add salt and spices if u need

Let the masala become dry and all masalas are well coated in the vegetables …

vegetable biriyani

Now take a wide heavy bottomed pan..

In the first layer spread some ghee and then spread rice ..

Then in the top add masala again rice then sprinkle some yellow pineapple mix ,ghee,roasted cashew-raisins and continue the laying till whole rice and masala is finished ..

In the top as said decorate with roasted onion ,ghee,pineapple essence ,cashew -raisin ,coriander -mint leaves

Close the pan ..

Switch on the stove and put heavy bottomed dosa tawa ,place this biriyani pan in the tawa and dum it for 20 minutes in low flames or until the steam coming from it ..

So the yummy biriyani is ready to serve ..

Hope my vegetarian readers will be happy seeing this recipe ..

Try this out and let me know the result

Nb: U can adjust the spice levels and vegetables according to ur taste buds and availability

vegetable biriyani

Love

🙂

Veena

Ingredients

Fish Biriyani

King Fish/Neymeen/Arakka-1/2 kg

Basmati Rice-3 Glass

Big Onion-5 medium

Big onion-1 for frying

Finely Chopped Tomato-2 medium

Ginger-one big piece

Garlic-6 cloves (medium)

Green chilli-6

Red chilli powder-1 1/2 tsp

Turmeric powder- 1/2tsp

Garam Masala-1/2tsp

Curd-1 1/2 tbsp

Coriander leaves-1/2 cup chopped

Mint leaves-1/4cup chopped

Ghee-

Roasted Cashewnuts-handfull

Raisins /unakka munthiri-handfull

Yellow colour-one drop (opt)

Lemon Juice-1tbsp

Oil-for frying

Water-

Cinnamon-1 stick

Cardamom-3

Cloves-3

Pepper-5

Fish Biriyani

For marination

Red chilli powder-2tsp

Turmeric powder-1/4tsp

Salt-

Vinegar-1tbsp

Fish Biriyani

Method

1..Clean and wash fish pieces thoroughly using salt and vinegar ..

2.Here i used 6 slice of fish which again cut into half ..so total 12 pieces ..

3.Marinate with chilli powder,turmeric powder,salt ,vinegar and water and keep in the fridge for minimum 20 minutes …

4.Wash and soak rice for 10 minutes .. Meanwhile Boil water along with salt,cloves,cardamom ,pepper and cinnamon

5.Salt should be bit high when tasted .. Not too much ok 😉

6.When water starts boiling add rice and stir well..otherwise rice may stick in the bottom..

Fish Biriyani

Here i used 7 lil cooker and the amount of water is just a bit lower than 3/4 th level..When u add rice it will come up..When rice starts to boil and cook there is a chance of spilling ..

7.Check rice occasionally … When the rice is 3/4 th cooked ,add 1 tsp of ghee and 1 tbsp of lemon juice and Mix well ..(to avoid sticking together )

8.Strain the rice and allow to cool .. Make a well in the centre of the rice .. When the water is completely gone then transfer to a wide vessel otherwise coz of the heat in the bottom of the strainer ,rice may over cooked .. keep aside…

9.Now heat a nonstick pan and add oil or dalda

10.. Add thinly sliced onion with a pinch of salt and fry till golden colour (many ended up with burned onion ,so be careful.when u see golden colour coming ,take them out soon ..It will become crisp when cools down )

Fish Biriyani

11.In the same oil or dada (if u want ,u can change the oil and add ghee ) fry raisins and cashew nuts separately .. Keep aside

12. Finely chop Coriander leaves and Mint leaves separately ..

13.Heat a non stick pan and add oil and shallow fry the fish pieces .. Remove from the oil when the fish is soft ..(no need to fry till as we usually do ,it will sometimes reduce the softness ) transfer to a kitchen tissue and keep aside .

14.Now have to make masala ..for that heat oil in a pan ,add sliced onion along with salt .. Saute well ..

15.When it becomes translucent then add ginger-garlic-green chilli paste .. Mix well and sauté till the onion become golden colour (in medium flame )

16.At this stage add red chilli powder ,turmeric powder and garam masala .. Mix and sauté till the raw smell goes ..

17.Add finely chopped tomato to this and cook well..

18 ..Add small amount of corinder leaves ,mint leaves ,cashew nuts,raisins and fried onion into this masala .. Mix well ..

19.At this stage add Curd and mix well … and allow to boil … Check the taste .. Adjust the salt ..

20.. Add 1 cup of hot water and allow to boil ,now add fried fish pieces .. Let it cook in the gravy for 5 to 6 minutes in medium flame … By then the gravy will be reduced to thick consistency .. Remove from the fire..

Fish biriyani

Now have to dum biriyani,for that take a non stick pan grease with ghee ..

21.Place rice in the first layer ,second layer with fish and gravy again rice.. Then sprinkle some leaves ,cashew-raisins and yellow colour(add one drop of yellow colour in 1/4 glass of water) and 1 tsp of ghee

Again place fish and gravy and so on till u finish the entire and rice and fish .. The top layer should be rice .. Sprinkle roasted onions ,mint-coriander leaves ,cashew nuts -raisins,yellow colour and ghee …

Press the top with a spoon to level it …

Now close the pan ,Heat a dosa tawa and place this biriyani pan on that ..(low heat )

And cook for 15 minutes or till the steam comes ..if u put directly to the stove the rice in the bottom will burn …

So the delicious Fish biriyani is ready to serve … Serve carefully with out breaking pieces ..

Fish Biriyani

U can serve with pickles, salads ,chutney etc….

Will add mint chutney and beetroot chutney recipe soon …

So hope u all will try this tasty biriyani and will share ur experience .. If u don’t mind plz send the pics of dishes u prepare using curry world recipes ,so that i can add in my Facebook page ….

Fish Biriyani

Love

🙂

Urs Veena

Thalassery /Malabar Chicken Biriyani

Posted by veeenajan on April 24, 2013

Posted in: Baking, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, rice, Taste of Kerala. Tagged: Kerala biriyani, kerala dum biriyani, malabar biriyani, thalaserri biriyani, thalaserri Chicken biriyani. 3 Comments

Ingredients

Thalaserri /Malabar Dum Biriyani

Chicken-700gms

Keema rice-600gms

Onion-4

Tomato-3

Green Chilli-8

Ginger-1 medium piece

Garlic-2 pods

Salt

Biriyani Masala-1 1/2tsp

Turmeric Powder-1/4tsp

Yoghurt -1tbsp

Lemon Juice-2tbsp

Mint leaves-handful

Coriander Leaves-handful

Cashew nuts-10(raw)

Raisins – 15(raw)

Ghee-for frying

Saffron-1 pinch

Milk-1/4cup

Water-

Cinnamon-1

Cloves-2

Cardamom-2

Thalaserri /Malabar Dum Biriyani

Biriyani Masala

Fennel seeds-1tsp

Cumin seeds-1/2tsp

Cardamom-4

Cloves-5

Cinnamon-2 pieces

Mace-2

Nutmeg-1

Dry Roast these one by one and powder them together …

Thalaserri /Malabar Dum Biriyani

Method

Heat ghee and fry the thin sliced onions .. Fry till light golden colour ..Drain and keep a aside …

Heat a heavy deep bottomed kadai and add tomato slices and saute till the raw smell goes ..

Then add crushed ginger-garlic-green chilli mix and saute well ..

Now add turmeric powder and salt..Mix well ..Saute until the raw smell is gone..

Then add medium pieces of chicken along with 1 table spoon of curd..Mix well and stir for 2 minutes ..

Now close the pan and cook for 15 minutes ..

Then open the pan and add Biriyani masala and 2 tablespoon of mint-coriander leaves ..

Cook well and allow the gravy to get thicker ..Finally add roasted onion (3/4th of the total) and add 2 table spoon of lemon juice ..

Again close the pan for 5 more minutes ..Then remove from the stove and keep aside ..

Wash the rice till the water runs clear..Drain till all the water is gone and keep aside

Boil water ,add cardamom ,cloves and cinnamon along with salt and 2 tbsp of ghee ..

Then add rice ..

Stir well .. Cook the rice until 3/4th done before removing the rice add 1 tablespoon of lemon juice and mix well….Remove from the stove and keep aside..

Now its time to do Dum for the biriyani ..

For that ,In a heavy bottomed vessel arrange the chicken on the base..

Then top with rice and spread some roasted onion ,cashew nuts and raisins..

Again spread the rice and do the same ..Finally garnish with onion,nuts ,raisins and sprinkle some saffron- milk mixture (add saffron to the boiled milk and keep aside )

Cover with a tight lid and keep the vessel on a tava and cook over a slow flame for 25 to 30 minutes..

Or u can bake it..For that preheat oven at 180 degree for 30 minutes and then bake for 20 minutes at the temperature of 220 degree … Serve with Ulli Sorkka/Pickled Onion and dates pickle

Will post the recipe of ulli sorkka soon .. So enjoy Thalasseri Biriyani 🙂

Thalaserri /Malabar Dum Biriyani

..Note :U can increse or decrease th amount of chilli according to ur taste ..

Courtesy : I got this recipe from amrita tv ..Did some changes to the original recipe to suit my taste ..

Love

🙂

Veena