7 years ago

Kerala Vegetable Biryani
[Vegan]

PN By: Pavani Nandula

Author Bio

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Kerala Vegetable Biryani [Vegan]

Dairy Free

Vegan

The addition of fried raisins and cashews add a sweet nuttiness to the biryani. Also fried curry leaves as garnish along with cilantro and mint is a typical Kerala or South Indian touch to this dish.

Ingredients You Need for Kerala Vegetable Biryani [Vegan]

For the Rice Clip:

1 cup Basmati Rice
1 Bay leaf
3 Cardamom
3 Cloves
1 Cinnamon " stick - piece
to taste Salt

For the Vegetable Layer:

1 Potato - medium, peeled and diced
1 1/2 cups Mixed Vegetable
2 Onion - medium large, thinly sliced
1 teaspoon Ginger-garlic paste
1 Chilies Green - slit
3 Cardamom
5 Cloves
1 Cinnamon " Stick - piece
1 cup Coconut Milk
1/2 teaspoon Coriander Ground
1/2 teaspoon Fennel Ground
1/4 teaspoon Chili powder Red
1/4 teaspoon Black Pepper powder
1/4 teaspoon Turmeric
1 tablespoon Lemon Juice
1/4 cup Mint leaves - finely chopped
1/4 cup Cilantro leaves - finely chopped
to taste Salt

For Garnish:

1 Onion - large, thinly sliced
3 tablespoons Cashews
10 - 12 Curry leaves
2 tablespoons Raisins

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How to Prepare Kerala Vegetable Biryani [Vegan]

To make the rice layer: Boil 3~4 cups of water along with the spices and salt. Add the rice and boil for 6~7 minutes or until the rice is 70~80% cooked. Drain and set the rice aside until ready to use.
To make the Vegetable Layer: Heat 2tbsp oil in pan, add cardamom, cloves and cinnamon stick. Fry till the spices get fragrant, about 30 seconds.
Add the onions and cook till they start turning lightly browned around the edges. Agg the ginger-garlic paste and cook for 1 minute.
Next add the potatoes and mixed vegetables. Add the coconut milk and all the spices. Cover and cook till the veggies are cooked through, about 10~15 minutes.
Once the veggies are cooked, add the lemon juice, stir well and set aside.
Prep the Garnish: heat 2tbsp oil in pan, add the cashews, curry leaves and raisins. Fry till cashews turn golden and raisins plump up. Remove with a slotted spoon and set aside.
In the remaining oil, add the sliced onions and fry on medium flame, stirring occasionally, until the onions are golden and crisp.
To Assemble: Preheat the oven to 400°F. Grease a baking dish with cooking spray.
Layer half the veggie mixture in the bottom of the pan followed by half of the rice. Sprinkle half of the chopped herbs and fried onions. Finally top this with the remaining vegetables, rice, herbs and fried onions in that order.
Cover tightly with aluminum foil and bake for 20~30 minutes.
Alternately this can be cooked in a heavy bottom pan on the stove top.

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