Mughals were trading in north kerala for many centuries before 1900. This recipe is amalgamation of both mughal and malabar cuisine. The main difference is rice(Khaima/Jeerakasala) used in this recipe. Its a short and thin rice which is also called biriyani rice in Kerala.
Finally i would like to add my related recipes with this post of Thalassery Veg Biryani recipe,
Kerala Veg Aviyal, Orange tholi gojju, Brinjal Theeyal, Pazhakkai Aviyal, Hyderabadi veg biryani, Cheese Balls, Mor Kuzhambu
Finally i would like to add my related recipes with this post of Thalassery Veg Biryani recipe,
Kerala Veg Aviyal, Orange tholi gojju, Brinjal Theeyal, Pazhakkai Aviyal, Hyderabadi veg biryani, Cheese Balls, Mor Kuzhambu
Kerala Veg Biryani | Thalassery Veg Biryani | Malabar Veg Biryani
Recipe Cuisine: Kerala | Recipe Category: Rice
Prep Time: 15 mins | Cook time: 40 mins | Serves: 4 - 5
BASMATI/KHAIMA/JEERAKASALA RICE - 1 CUP
OIL - 1 TBLSP
CINNAMON - 1 NO
CLOVES - 2 TNOS
CARROT - 2 NOS
BEANS - 15 NOS
ONION - 4 NOS(1.5 FOR GARNISHING)
PEAS- 1 CUP
TOMATO - 1 MEDIUM SIZE
SALT - TO TASTE
COCONUT MILK - 3/4 CUP
TO GRIND
CORIANDER LEAVES - FEW
MINT LEAVES - FEW
GREEN CHILLI - 2 NOS
RED CHILLI POWDER - 3/4 TSP
KUSKUS - 3/4 TSP
GARAM MASALA - 1 TSP
GINGER GARLIC RAW/PASTE - 1 TSP TURMERIC POWDER - 1/4 TSP FENNEL SEEDS - 1/2 TSP TEMPERING
OIL - 2 TBLSP
GHEE - 3 TBLSP
CINNAMON - 2 NOS
CLOVES - 6 TNOS
BAY LEAVES - 3 NOS
GARNISHING COCONUT OIL - 1 TBLSPN ONION - SEE ABOVE FOR QUANTITY CASHEW NUTS - 15 NOS MILK - 1 TBLSPN SAFFRON - FEW |
METHOD OF PREPARATION :
1.Soak rice in water for 30 mins and then in pressure cooker/pan add 1 tsp of oil/ghee. When oil is hot add cinnamon and cloves fry it until fragrant, add rice and salt. Add water 1:1.5/1:2(Pressure Cooker) or 1:3(Pan) depending on the rice brand and cook the rice little above 3/4th cooking.Keep it aside in separate bowl.
2.Now take a pan and add items under tempering and fry till fragrant
- Prepare and cut the vegetables required.
- Soak Saffron in hot milk for 10 mins.
- Grind the mixture mentioned under to Grind
- Extract thick coconut milk from coconut
3.Add the straightly sliced onion and fry it till translucent.Meanwhile grind the items under Grinding by adding 2 tblspn or required amount of water. Add the grinded paste to the frying onion.
4.Mix everything in the pan well and add tomato, once the tomato becomes mushy add the beans and carrot and cook for 5-7 mins.
5. Add salt and then coconut milk.
6.Add peas at last if its frozen peas, if you are adding uncooked peas add it along with beans and carrot.Cook this mixture for 10 mins on medium flame until oil separates
7.In heavy bottom pan or on the microwave safe vessel add a layer of cooked rice and then the vegetable masala.
7.In heavy bottom pan or on the microwave safe vessel add a layer of cooked rice and then the vegetable masala.
8.Then add the rice layer again on top of that and add the saffron milk( should be soaked in 1 tbspn of hot milk for 10 mins) above the rice layer.
