Malabar Biryani Recipe For South Indian Meal

2 cups rice – soaked in 3 cups water, kaima rice or basmati rice6 cups water – for cooking rice¼ or ⅓ cup cashews – chopped15 to 20 curry leaves 

¼ cup raisins1 cup onions – thinly sliced 

5 to 6 tablespoons oil12 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 gravy2 cup chopped vegetables – I used small eggplants (brinjal), potato, carrots

½ cup green peas – fresh or frozen1.5 cups onions – thinly sliced2 inches cinnamon stick

7 to 8 cloves4 to 5 green cardamoms2 cups Coconut Milk – thick or canned thick coconut milk1 tablespoon Ginger Garlic Paste2 green chilies – chopped½ 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 pepper¼ or ½ teaspoon turmeric powder (ground turmeric)½ or 1 tablespoon lemon juice or ¼ cup curd (yogurt) 

1 tablespoon mint leaves – chopped1 tablespoon coriander leaves (cilantro), choppedsalt as required

Preparation 

Soak rice for 20-30 minutes, cook until ¾th done, then top with a layer of fried onions, cashews, raisins, and curry leaves.

Sauté onions, ginger-garlic paste, and spices in oil, then add mixed vegetables, coconut milk, and water, cooking until the vegetables are tender.

Layer Malabar Biryani by alternating between vegetable gravy and rice, topped with mint, coriander, and saffron, then bake or cook on stovetop for 25-30 minutes.  Serve it on the platter.