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Vegetarian Kerala Biryani

Kerala Vegetable Biryani (Vegetarian Recipe)

This Kerala Vegetable Biryani is packed with flavor and vegetables. Cooked in Kerala style with coconut milk and spices, this dish is sure to wow everyone.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 1 hr
Course: Main Course
Cuisine: kerala, south indian
Servings: 4 Servings

Ingredients

For the Rice:

  • cups Basmati Rice
  • 1 Bay leaf
  • 3 Cardamom pods
  • 3 Cloves
  • 1" Cinnamon piece
  • To taste Salt
  • 2 tsp Oil

For the Vegetable Layer:

  • 2 tbsp Oil
  • 2 Cardamom pods
  • 1" Cinnamon Stick
  • 4 Cloves
  • 2 Large Onion, thinly sliced
  • 1 tsp Ginger-garlic paste
  • 1~2 Green Chilies, slit
  • 1 Medium Potato, peeled and diced
  • cups Mixed Vegetables (I used frozen mixed vegetables, but any veggies like carrot, green beans, green peas, cauliflower, peppers etc can be used)
  • 1 cup Coconut Milk
  • ½ tsp Ground Coriander
  • ½ tsp Ground Fennel
  • ½~1 tsp Red Chili powder (adjust as per taste preference)
  • ¼ tsp Black Pepper powder
  • ¼ tsp Turmeric
  • 2 tbsp Lemon Juice
  • ¼ cup Mint leaves, finely chopped
  • ¼ cup Cilantro leaves, finely chopped
  • To taste Salt

For Garnish:

  • 2 tbsp Oil
  • 1 Large Onion, thinly sliced
  • 3 tbsp Cashews
  • 10~12 Curry leaves
  • 2 tbsp Raisins

Instructions

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 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. Add 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 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.*

Notes

  • To cook on the stove top: Use a heavy bottom pan. 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 a aluminum foil and a tight fitting lid and cook for 15~20 minutes on medium-low flame.
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