Name: Malabar Veg Biryani recipe by Rekha Unni at BetterButter
Prep time: 65 min
Cook time: 30 min
Total time: 95 min
Yield: 3
Ingredients: For Rice; 1 cup Basmati rice; 3 cloves; 2 cardamom; 1 inch cinnamon; Salt to taste; 13/4 cup water; 1 teaspoon ghee; 1 small bay leaf; For Veg masala; 2 onion sliced; 1 tomato finely chopped; 1 tbsp ginger garlic paste; 2 tsp biryani masala; 3 tbsp ghee; 1/4 teaspoon pepper; 1/2 cup water; 2 star anise; 1 bay leaf; 3 green chillies crushed; Salt to taste; 2 tbsp curd; 1/2 cup chopped veggies (carrots, beans, peas, potato); For Garnish; 1 tbsp ghee; 3 tbsp cashews; 3 tbsp chopped coriander leaves; 1 tbsp chopped mint leaves; 1 onions finely sliced; Lemon juice as required

Ingredients Serving: 3

For Rice
1 cup Basmati rice
3 cloves
2 cardamom
1 inch cinnamon
Salt to taste
13/4 cup water
1 teaspoon ghee
1 small bay leaf
For Veg masala
2 onion sliced
1 tomato finely chopped
1 tbsp ginger garlic paste
2 tsp biryani masala
3 tbsp ghee
1/4 teaspoon pepper
1/2 cup water
2 star anise
1 bay leaf
3 green chillies crushed
Salt to taste
2 tbsp curd
1/2 cup chopped veggies (carrots, beans, peas, potato)
For Garnish
1 tbsp ghee
3 tbsp cashews
3 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
1 onions finely sliced
Lemon juice as required

Instructions

SOAK RICE FOR 1 HOUR
CLEAN AND DRAIN EXCESS WATER. KEEP IT ASIDE
MELT 1 TBSP GHEE IN A PAN, FRY CASHEWS AND KEEP IT ASIDE
IN SAME PAN, CARAMELIZE ONIONS AND KEEP IT ASIDE
IN A SEPARATE PAN, MELT 1 TSP GHEE, ADD BAY LEAF, CLOVES, CARDAMOM AND CINNAMON
ADD RICE AND MIX WELL
ADD WATER AND SALT.BRING TO BOIL. COVER AND COOK UNTIL 80 PERCENTAGE DONE
FLUFF RICE WITH FORK ON A PLATE AND KEEP IT ASIDE
IN COOKER, MELT GHEE, ADD BAY LEAF, STAR ANISE, GINGER GARLIC PASTE, CHILLIES AND SAUTE FOR 3 MIN
ADD ONIONS AND SAUTE UNTIL TRANSLUCENT
ADD TOMATOES AND SAUTE UNTIL SOFT
ADD BIRYANI MASALA AND PEPPER. MIX WELL
ADD CURD, SALT AND WATER. MIX WELL
PRESSURE COOK ON HIGH HEAT FOR 1 WHISTLE
GREASE A HANDI
LAYER WITH 1/3 RICE.SPRINKLE LITTLE LIME JUICE
ADD HALF OF CHOPPED CORIANDER AND MINT LEAVES
ADD VEG MASALA ON TOP
REPEAT THE LAYERS, THE LAST LAYER BEING RICE
GARNISH WITH FRIED ONIONS AND CASHEWS
COVER WITH FOIL AND LID
HEAT TAWA, PLACE PAN CONTAINING VERY HOT WATER WITH LID
PLACE BIRYANI HANDI ON TOP. COOK ON LOW HEAT FOR 15 MINUTES
GENTLY MIX THE COOKED BIRYANI
SERVE HOT

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