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Malabar Biryani | Kerala Biryani | Thalassery Biryani (Vegetarian)

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The Malabar Biryani showcases a gentle and finely seasoned vegetable biryani, prepared using an assortment of fresh vegetables, aromatic spices, herbs, onions, cashews, raisins, and coconut milk. It's ideally complemented by a side of raita and crispy papadams.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 811 kcal

Ingredients
  

For The Rice

  • 2 cups rice – soaked in 3 cups water, kaima rice or basmati rice
  • 6 cups water – for cooking rice
  • ¼ or ⅓ cup cashews – chopped
  • 15 to 20 curry leaves
  • ¼ cup raisins
  • 1 cup onions – thinly sliced
  • 5 to 6 tablespoons oil
  • 12 to 15 saffron strands dissolved in 1.5 tablespoon water or yellow edible color or a pinch of turmeric dissolved in water can also be used.
  • salt as required

For The Vegetable Gravy

  • 2 cup chopped vegetables – I used small eggplants (brinjal), potato, carrots
  • ½ cup green peas – fresh or frozen
  • 1.5 cups onions – thinly sliced
  • 2 inches cinnamon stick
  • 7 to 8 cloves
  • 4 to 5 green cardamoms
  • 2 cups Coconut Milk – thick or canned thick coconut milk
  • 1 tablespoon Ginger Garlic Paste
  • 2 green chilies – chopped
  • ½ cup water or as needed
  • 1 teaspoon Coriander Powder (ground coriander)
  • 1 teaspoon fennel powder (ground fennel)
  • ½ teaspoon black pepper powder
  • ¼ or ½ teaspoon red chilli powder or cayenne pepper
  • ¼ or ½ teaspoon turmeric powder (ground turmeric)
  • ½ or 1 tablespoon lemon juice or ¼ cup curd (yogurt)
  • 1 tablespoon mint leaves – chopped
  • 1 tablespoon coriander leaves (cilantro), chopped
  • salt as required

Instructions
 

Preparation

  • First, rinse the rice a few times in water. Soak the rice for 20 to 30 minutes.
  • Later cook the rice in water until the rice grains are ¾ᵗʰ cooked. Drain the remaining starchy water and set the rice grains aside.
  • Heat oil and add the sliced onions.
  • Fry till the onions become light golden.
  • Add the cashewnuts, raisins and curry leaves.
  • Fry till the mixture turns golden on low heat. Don't burn.
  • Remove with a slotted spoon and add the fried onions, cashews, raisins and curry leaves to the cooked rice.
    Do not mix. Simply make a layer of the fried onions mixture on top of the rice.

Making Vegetable Gravy

  • In another pan, add 2 to 3 tablespoons of this oil in which the onions were fried. You can add more oil if required. Heat the oil on a low flame.
    You can also opt to use fresh oil or use ghee instead.
  • Add the whole spices – cinnamon, cloves and green cardamoms.
  • On a low heat fry till the oil becomes fragrant and the spices splutter.
  • Now, add the 1.5 cups sliced onions and sauté on medium-low heat until light golden, stirring often.
  • Add the ginger-garlic paste and green chilies. Sauté for a minute on low heat.
  • Add the dry ground spice powders and sauté for a few seconds.
  • Add the mixed chopped vegetables. Sauté for a minute.
  • Add the coconut milk. Stir and then add water along with lemon juice.
  • If using yogurt instead of lemon juice, then add at this step. Stir well.
  • Add ½ cup of water. Cover the pan and let the vegetables cook on low to medium-low heat. The gravy will reduce a bit.
  • Once the vegetables are tender and cooked, we can start layering the biryani.

Layering And Making Malabar Biryani

  • Grease an oven proof bowl or pan with oil.
  • Layer the vegetable gravy first. Then layer the rice.
  • Spread the chopped mint and coriander leaves on top.
  • Sprinkle the saffron water. Dot with some oil.
  • Spread another layer of the vegetable gravy.
  • Now spread the fourth layer of rice.
  • Sprinkle the chopped mint, coriander leaves and saffron water.
  • Dot with some oil again. Cover and seal tightly with an aluminium foil.
  • Bake Kerala Biryani in a preheated oven at 200 degrees Celsius for 25 to 30 minutes.
  • You can also cook the layered biryani in a tightly covered pan on stove top for 25 to 30 minutes on low heat.
  • Serve Malabar Biryani hot or warm with raita or kachumber.

Nutrition

Calories: 811kcalCarbohydrates: 99gProtein: 12gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 1287mgPotassium: 653mgFiber: 5gSugar: 10gVitamin A: 123IUVitamin C: 23mgCalcium: 113mgIron: 6mg
Keyword Malabar Biryani | Kerala Biryani | Thalassery Biryani (Vegetarian)
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