When I saw this Nagercoil biryani on this website, I couldn’t wait more and tried it with a vegetarian option. Instead of mutton, I tried with double beans, baby potatoes and sweet corn. Kids liked it and I’m happy to share it with you all.
It is little different than our usual biryanis. Usage of small grain rice is a highlight of this biryani.
Jeera or small grain rice – 3 cups
Vegetables – ½ kg
Oil – 3 table spoon
Ghee – 3 table spoon
Onion – 3 (chopped)
Ginger garlic paste – 1 table spoon
Green chillies – 4
Tomato – 2
Turmeric – ½ teaspoon
Red chilli powder – ½ teaspoon
Coriander powder – 1 teaspoon
Coriander leaves – handful
Mint leaves –handful
Curd- ½ cup
Cashew – 10
Raisins – 10
Whole masala: Cinnamon -1 stick, clove -4, Cardamom-2, Bay leaf – ½, star anise -2, stone flower -2, Cumin – 1 tsp, Mace – 2 petals .
- Wash and soak rice for half an hour. After half an hour drain the water and keep aside.
- Chop vegetables, here I have taken sweet corn cob, baby potatoes, carrot, beans and double beans.
- Heat oil and 2 table spoon of ghee in a cooker. Add whole masalas.
- Add Chopped onions and green chillies, fry until it becomes light brown.
- Add ginger garlic paste and fry for a while.
- Add chopped tomatoes, chopped veggies, sufficient salt and fry until tomatoes becomes mushy and veggies are coated with masala.
- Add turmeric, red chilli powder and coriander powder and fry for a while.
- Add chopped coriander, mint and curd.
- Add drained rice and mix everything together and add sufficient water (here I took 5 ½ cups of water)
- Fry cashews and raisins in a table spoon of ghee and add it to cooker vessel.
- Check for salt and close the lid and cook until one whistle, keep it in a simmer for 3 to 4 minutes and switch off the gas.
- When pressure relieves, open the lid and mix everything together and serve this tasty biryani with onion raita.
- I usually take 1 ½ cups of water for 1 cup of Jeera/small grain rice.
- Additional 1 cup of water for veggies to cook.