Discover the vibrant and aromatic world of Veg Malabar Dum Biriyani, a cherished gem from Kerala’s Malabar coast that promises an unforgettable biryani experience. Unlike the usual long-grain basmati biryani, this recipe features the prized jeerakasala (kaima) rice – prized for its short grains, delicate fragrance, and quick cook time. The rice beautifully absorbs a medley of spices and flavors, layered with a hearty mixture of spiced vegetables and topped with fried onions, cashews, and plump golden raisins. Each bite is infused with the freshness of mint and coriander, capturing the essence of Kerala with every aromatic spoonful.
Perfect for hearty weeknight dinners or festive gatherings, this veg Malabar dum biriyani is as rich in flavor as it is wholesome. While traditionally a meat-based dish, this vegetarian adaptation sacrifices none of the complexity or depth. With simple preparation and delightful textures, the biriyani develops even more deliciously as the rice and curry meld together, making it just as tasty when enjoyed the next day. Serve this Malabar classic with a cooling raita or a simple salad, and let it transport your senses straight to Kerala’s vibrant kitchens.
Veg Malabar Dum Biriyani Recipe
Print RecipeIngredients
- ½ cup thick curd (yogurt)
- ¼ tsp turmeric
- ½ tsp Kashmiri red chilli powder
- ½ tsp biryani masala
- 1 tsp ginger garlic paste
- ½ tsp salt
- 1 tsp oil
- 1 potato, cubed
- 15 cauliflower florets
- 1 carrot, chopped
- 5 beans, chopped
- 2 tbsp ghee (clarified butter)
- 1 onion, sliced
- 2 green chillies, slit
- 1 tsp ginger garlic paste
- 1 tomato, chopped
- ½ tsp biryani masala
- 1 cup water
- 2 tbsp chopped mint (pudina)
- 2 tbsp chopped coriander
- 1 tbsp ghee (clarified butter)
- 15 cashews
- 2 tsp raisins
- ½ tsp cumin seeds (jeera)
- 1 inch cinnamon stick
- 2 cardamom pods
- ½ tsp fennel seeds (saunf)
- 3 cloves
- 1½ cups jeerakasala (kaima) rice
- 2½ cups boiling water
- ½ tsp salt
- 2 tbsp chopped mint (pudina)
- 2 tbsp chopped coriander
- 3 tbsp fried onions (barista)
- 2 tsp ghee (clarified butter)
- ¼ cup water
Instructions
In a heavy-bottomed vessel, spread a layer of vegetable biryani gravy, then a layer of cooked jeerakasala rice, leveling as you go.
Top the rice with chopped mint and coriander leaves.
Scatter biryani masala powder, fried onions, and drizzle with ghee. Add fried cashews and raisins for a rich flavor.
Moisten the edges by pouring water around the sides of the vessel.
Cover the pot tightly and cook on a low flame (dum) for about 20 minutes, until the rice is cooked through and flavors are well absorbed.
Serve hot, garnished lavishly with extra fried cashews and raisins.
Notes
Tips:
Jeerakasala rice gives the biriyani its unique flavor and texture, but basmati can be used if unavailable., For extra flavor, prepare the biriyani a day ahead; the rested dish tastes even better as the aromas intensify., Seal the lid with dough or a heavy weight to trap the steam for perfect dum cooking., Feel free to add your choice of seasonal vegetables or even paneer for variation.
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