Today, we will visit the state of Karnataka. As with every state, Karnataka also has it regional cuisines and so it is such a huge list of recipes to research. When I read about this Mangalore Veg biryani, I was hooked. When we make biryani, we don’t add coconut in the spice paste but use coconut milk to cook the biryani. But in this version of biryani, coconut is added in the spice paste itself which gives you a very different flavour. As with every biryani recipe, the list of ingredients is long, but they are just everyday spices available easily in any kitchen.
This is a simple version which is cooked in one pot style. Again you can either pressure cook, or use an open pan or use a rice cooker for making this delicious biryani. The only point you need to remember is to adjust the water according to your cooking method. The vegetables added is your choice. Add whichever you like. I have used carrots, green peas, potato and cauliflower. With all the vegetables and the spice paste, the biryani turns out really full of flavour and colour. Serve it with a simple raitha for the side for a satisfying meal.
Recipe Source: Veg Recipes Of India
Basmati Rice – 1 cup
Water – 2 cups
Salt – to taste
Ghee – 2 tbs
Cinnamon – a small piece
Clove – 2
Cardamom – 1
Bay Leaf – 1
Star Anise- 1
Fennel Seeds – 1/2 tsp
Onion – 1
Tomato – 1
Mixed Vegetables – 1 1/2 cups
For The Spice Paste:
Ginger – 1″ piece
Garlic Cloves – 4
Red Chilly – 4-5
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Grated Coconut – 1/4 cup
Coriander and mint leaves – a handful
Green Chilly – 2
In a mixer jar, take all the ingredients listed under spice paste, add water and grind to a smooth fine paste.
Wash and soak basmati for 30 minutes.
IN a pan, heat 1 tbs of ghee and add all the whole spices.
Add in onions and saute until browned.
Add chopped tomato and stir until it is mushy.
Add the vegetables and saute for a minute or two.
Add the spice paste and cook on low flame until there is no water left.
Drain the rice and add it to the pan along with water and salt.
Cover and cook until the rice is completely cooked.
Let it rest for 10 minutes before serving.
Serve with a raitha on the side.
Recipes so far in this festival
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