Veg Biryani Kerala

Method

1. 1

   Prepare vegetables: Dice 1 potato, 1 carrot, 1 cup cauliflower, 10 beans and half cup green peas uniformly.

2. 2

   Marinate vegetables: Mix with half cup yogurt, 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric and salt. Marinate 30 minutes.

3. 3

   Fry birista: Slice 3 large shallots. Deep fry until dark golden. Drain. Reserve oil.

4. 4

   Parboil Jeerakasala rice: Wash 2.5 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water 5-6 minutes. Drain.

5. 5

   Cook vegetable masala: In a heavy pot heat reserved oil. Add marinated vegetables and cook 8-10 minutes.

6. 6

   Layer biryani: Spread cooked vegetables as base. Sprinkle half the birista.

7. 7

   Add rice layer: Add parboiled rice. Add remaining birista, 3 tbsp ghee, fresh mint and coriander.

8. 8

   Add saffron milk: Drizzle saffron milk over rice.

9. 9

   Seal and dum cook: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 25-30 minutes.

10. 10

    Serve: Rest 10 minutes. Mix from the bottom. Kerala veg biryani has fragrant Jeerakasala rice. Serve with raita.