Thalassery Veg Biryani

Contains: dairy·tree nut

• Cashews

  20 g

• Coriander leaves

  chopped

  10 g

• Curd

  60 g

• Garam masala

  3 g

• Ghee

  40 ml

• Ginger-garlic paste

  20 g

• Green chilli

  slit

  2 pc

• Kaima rice

  soaked

  200 g

• Milk

  30 ml

• Mint leaves

  chopped

  10 g

• Onion

  sliced

  200 g

• Raisins

  15 g

• Saffron

  soaked in warm milk

  0.2 g

• Salt

  to taste

• Tomato

  chopped

  100 g

• Turmeric powder

  1 g

• Vegetables

  carrot, beans, peas, potato, diced

  250 g

• Whole spices

  cloves, cardamom, cinnamon, bay leaf

  5 g

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Method

1. 1Wash the kaima rice, soak it for 20 minutes and drain well.
2. 2Heat ghee in a pan and fry the cashews and raisins until golden; set aside.
3. 3In the same ghee, fry the sliced onions until deep brown and crisp for the garnish.
4. 4In a heavy pot, sauté the remaining onion with ginger-garlic paste and green chillies.
5. 5Add the chopped tomato, turmeric, garam masala and yogurt; cook to a thick masala.
6. 6Stir in the mixed vegetables with salt and a splash of water, cooking until just tender.
7. 7Separately boil water with whole spices, add the rice and cook until 90 percent done, then drain.
8. 8Layer the vegetable masala and rice in the pot, scattering fried onions, nuts, mint and coriander.
9. 9Drizzle over the saffron milk and a little ghee.
10. 10Cover tightly and cook on the lowest heat for 15 minutes, then rest before fluffing and serving.