Moplah cuisine originates from the Malabar region of North Kerala. It is unique and quite delectable with Arabic influence. Moplah vegetable biryani is one of the most lip-smacking dishes from this cuisine.
Serves: 10 portions
INGREDIENTS
· Beans 600gms
· Carrot 600gms
· Basmati rice 500gms
· Ghee 400gms
· Mint 300gms
· Javitri elaichi powder 20gms
· Coriander 200gms
· Fried onions 200gms
· Ginger garlic paste 20gms
· Red chili powder 10gms
· Garam masala powder 10gms
· Green chili 15gms
· Saffron 4gms
· Curd 150gms
· Lemon juice 10ml
· Kewra water 10ml
· Vegetable stock 400ml
· Cashews 40gms
· Raisin 40gms
METHOD
1. Soak rice and keep it aside.
2. Heat oil in a pan, add the whole spices, ginger garlic paste, vegetables and nuts, and cook well.
3. Add the powdered spices and then yogurt. Then add the vegetable stock and let it cook for a few minutes.
4. Discard the whole spices and strain the gravy with a fine sieve. Now add kewra water, mint leaves, coriander leaves and slit green chilies to the pan.
5. In the boiling water, add the rice and cook till it is 70% done.
6. Spread the par-boiled rice over vegetables in the lagan. Sprinkle with saffron and kewra, cover with a silver wrap and cook on dum to keep the flavour intact.
7. Garnish with mint, brown onion and fried nuts.
8. Serve hot with mixed veg raita and mirch ka salan.
If you make my Moplah Vegetable Biryani, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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