Malabar Biryani | Kerala Thalassery Biryani (Veg)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (6)

Malabar Biryani | Kerala Thalassery Biryani (Veg)

NUTRITION · PER SERVING60M COOK
CAL 47%·PRO 33%
CARBS 116G49% OF CAL
10G FIBER0G ADDED19G INTRINSIC87G OTHER19G TOTAL SUGAR
FAT 48G46% OF CAL
24G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A mild vegetarian biryani layered with rice, vegetables, nuts, and coconut milk with aromatic spices. Fragrant and delicately balanced, served with raita.

mainindiangrain bowlgluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 cups rice (- soaked in 3 cups water, kaima rice or basmati rice)
  • 6 cups water (- for cooking rice)
  • ¼ or ⅓ cup cashews (- chopped)
  • 15 to 20 curry leaves
  • ¼ cup raisins
  • 1 cup onions (- thinly sliced)
  • 5 to 6 tablespoons oil
  • 12 to 15 saffron strands
  • salt (as required)
  • 2 cup chopped vegetables (- I used small eggplants (brinjal), potato, carrots)
  • ½ cup green peas (- fresh or frozen)
  • 1.5 cups onions (- thinly sliced)
  • 2 inches cinnamon stick
  • 7 to 8 cloves
  • 4 to 5 green cardamoms
  • 2 cups Coconut Milk (- thick or canned thick coconut milk)
  • 1 tablespoon ginger garlic paste
  • 2 green chilies (- chopped)
  • ½ 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 pepper)
  • ¼ or ½ teaspoon turmeric powder ((ground turmeric))
  • ½ or 1 tablespoon lemon juice (or ¼ cup curd (yogurt))
  • 1 tablespoon mint leaves (- chopped)
  • 1 tablespoon coriander leaves ((cilantro), chopped)
PREP
30M
SODIUM
506MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.