Learn how to make Kerala Biryani at home with chef Smita Deo only on Rajshri Food.

Chef Smita shares her fond memory of having the special Veg Kerala Biryani along with sharing the recipe of this delicious dish. So watch and learn how to make Kerala Biryani at home with chef Smita Deo only on Rajshri Food.

Ingredients
2 cups of rice soaked in water for ½ an hour
¼ cup cashew nuts
¼ cup raisins
1 cup thinly sliced onions
5 tbsp oil
Few strands of saffron dissolved in 2 tbsp of water
2 medium potatoes peeled and cubed
1 cup green peas
1 cup carrots peeled and cubed
1 small cauliflower cut into small florets
1 cup French beans chopped 1” in length
3 medium onions sliced
2 tomatoes pureed
2” cinnamon
8 cloves
4 green cardamoms
1½ tsp ginger and garlic paste each
2 cups of coconut milk
4 green chillies finely chopped
1 tsp chilli powder
½ tsp turmeric powder
1 tbsp coriander seed powder
1 tsp fennel powder
½ tsp pepper powder
½ cup yogurt
¼ cup chopped mint
¼ cup chopped coriander
Salt to taste
4 tbsp ghee

METHOD:
Cook the rice till its ¾th done

Heat oil and add the ½ cup sliced onions and fry them till they turn translucent and then add the cashew, the raisin and curry leaves and satue for a minute on a low flame and keep aside

In a kadai heat the ghee and add the cinnamon, cloves and the cardamoms and sauté for a few seconds

Add the 3 medium sliced onions and fry them till golden

Add the ginger, garlic paste and the green chillies.

Add the spice powders and sauté for a few seconds

Add yogurt and turmeric and chilli powder and sauté till oil oozes out

Add the vegetables and cover and cook till ¾ th done and then add the coconut milk and cook till the vegetables are done

In a vessel add a layer of the curry, then a layer of the rice, sprinkle some onions, cashew and raisin mixture, some saffron water and mint and coriander and repeat the process and cook on a low flame covered for 15 minutes and then serve it with some cold raita