MALABAR VEG-BIRYANI USING HEALTHIER RICE BRAN OIL IN KERALA-PAVIZHAM OILS.

INGREDIENTS

FOR MARINATION:

• ½ cup curd / yogurt, thick
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• ½ tsp biryani masala
• 1 tsp ginger garlic paste
• ½ tsp salt
• 1 tsp pavizham oils rice bran cooking oil in kerala
• 1 potato cube sized
• 15 cauliflower
• 1 carrot, chopped
• 5 beans, chopped

FOR GRAVY:

• 2 tbsp ghee / clarified butter
• 1 onion, sliced
• 2 green chilli, slit
• 1 tsp ginger garlic paste
• 1 tomato, chopped
• ½ tsp biryani masala
• 1 cup water
• 2 tbsp  pudina, chopped
• 2 tbsp coriander, chopped

FOR BIRIYANI RICE:

• 1 tbsp ghee / clarified butter
• 15 cashew / kaju
• 2 tsp raisins / kishmish
• ½ tsp cumin / jeera
• 1 inch cinnamon
• 2 pods cardamom
• ½ tsp fennel / saunf
• 3 cloves
• 1½ cup jeerakasala rice / kaima rice
• 2½ cup water, boiling
• ½ tsp salt

FOR LAYERING:

• 2 tbsp mint / pudina, chopped
• 2 tbsp coriander, chopped
• 3 tbsp fried onions / barista
• 2 tsp ghee / clarified butter
• ¼ cup water

INSTRUCTIONS

Firstly, in a large heavy bottomed vessel put biryani gravy, jeerakasala rice and level up. Also top with 2 tbsp chopped mint and coriander leaves. Sprinkle some biryani masala powder, 3 tbsp fried onions and 2 tsp ghee. Also top with fried cashew and raisins.spread ¼ cup water from sides. Cover and simmer for 20 minutes or until rice is cooked completely. Finally, serve malabar veg  biriyani topped with fried cashew and raisins.

Malabar Biriyani  Gravy preparation:

Firstly, prepare the marination by mixing ½ cup curd, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp biryani masala, 1 tsp ginger garlic paste, ½ tsp salt and 1 tsp pavizham oils rice bran cooking oil in kerala.  Add vegetables like 1 potato, 15 cauliflower, 1 carrot and 5 beans. Mix well and marinate for 30 minutes. now prepare the gravy by heating 2 tbsp ghee and saute 1 onion. Also saute 2 green chilli and 1 tsp ginger garlic paste to golden brown. further add 1 tomato and saute to soft and mushy. Additionally add marinated vegetables and ½ tsp biryani masala. saute for 1 minute making sure spices are well combined. Now add 1 cup water, 2 tbsp mint and 2 tbsp coriander. mix well. Cover and boil for 15 minutes or until vegetables are cooked completely and  biryani gravy is ready keep aside.

Biriyani Rice Preparation:

Firstly, in a kadayi heat 1 tbsp ghee and roast 15 cashew and 2 tsp raisins. once the cashew turns golden brown, keep aside. in the same ghee add ½ tsp cumin, 1 inch cinnamon, 2 pods cardamom, ½ tsp fennel and 3 cloves. saute until spices turn aromatic. further add 1½ cup jeerakasala rice (kaima rice). Make sure to rinse the rice well and do not soak rice. Sauté for 1-2 minutes or until it turns aromatic. additionally add 2½ cup boiling water. Make sure to add boiling water, else rice may turn sticky also add ½ tsp salt and mix well. Boil for 8-12 minutes or until water is absorbed completely. Mix in between to prevent from burning. keep the rice aside.

Layering biryani:

Firstly, in a large heavy bottomed vessel put biryani gravy and level up. Top with prepared jeerakasala rice spreading uniformly also top with 2 tbsp chopped mint and coriander leaves. Sprinkle some biryani masala powder, 3 tbsp fried onions and 2 tsp ghee. Also top with fried cashew and raisins. i missed adding cashews and raisins spread ¼ cup water from sides. Cover and simmer for 20 minutes or until rice is cooked completely. Finally, serve pavizham oils special Malabar veg biryani topped with fried cashew and raisins. Enjoy Tasty recipe using healthy Pavizham oils, rice bran oil in Kerala.