Thursday, 13 April 2017

Kerala Veg Biryani | Thalassery Veg Biriyani | Malabar Veg Biryani

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This is rice and vegetable blended aromatic recipe. There are lots of speculations about origin of biriyani. Most stories say that it was created in mughals kitchen and some say that this dish was known in India before the first mughal emperor Babur came to India. There are endless theories about the origination but we cant deny the fact that there is a strong influence of mughals in this dish, may be they would have modernized it.There are two basic types of biriyani - Pakki(Layer cooked rice and vegetables/meat) and Kacchi(Raw cooking of rice and veg/meat). This recipe is a pakki type of biriyani

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 gojjuBrinjal TheeyalPazhakkai AviyalHyderabadi veg biryaniCheese BallsMor 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.
  • 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
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2.Now take a pan and add items under tempering and fry till fragrant


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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.


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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.


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5. Add salt and then coconut milk. 

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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


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7.In heavy bottom pan or on the microwave safe vessel add a layer of cooked rice and then the vegetable masala.


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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.