How to make Kaikari Biryani - A highly flavoured and nutritious one pot meal of rice and vegetables - a popular Kerala

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Green capsicum (हरी शिमला मिर्च )

Cuisine : Kerala

Course : Rice

Kaikari Biryani Recipe Card

Kaikari Biryani
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kaikari Biryani Recipe

  • Rice soaked 1 1/2 cups

  • Green capsicum 1/2 inch cubes 1 medium

  • Carrot 1/2 inch cubes 1 medium

  • Potatoes 1/2 inch cubes 2 medium

  • French beans 1/2 inch cubes 10

  • Cauliflower small florets 6

  • Green peas 1/4

  • Oil 10 tablespoons

  • Onions chopped 2 medium

  • Curry leaves 10-12

  • Green chillies slit 4

  • Tomato 1/2 inch cubes 1 medium

  • Salt to taste

  • Fresh mint leaves chopped 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Lemon juice 1 tablespoon

  • FOR MASALA PASTE

  • Garlic chopped 10-12 cloves

  • Ginger chopped 1 inch piece

  • Coconut scraped 1/4 cup

  • Whole dry red chilli 4

  • Coriander seeds 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Fennel seeds (saunf) 2 tablespoons

  • Garam masala

  • Cinnamon 1/2 inch stick

  • Cloves 2

  • Green cardamoms 2

  • Mace 2 blades

  • Star anise 1

  • Black peppercorns 10-12

  • Nutmeg powder a small pinch

Method

Step 1

Heat four tablespoons oil and fry all the masala ingredients till light brown.

Step 2

Cool and grind to a smooth paste with little water. Dry roast all the ingredients for garam masala for two to three minutes and pound into a coarse powder.

Step 3

Heat the remaining oil and fry the onions till golden brown. Add curry leaves, green chillies and masala paste.

Step 4

Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.

Step 5

Add all the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add to the vegetable mixture.

Step 6

Add salt to taste. Add three and a half cups of hot water and stir.

Step 7

Bring to boil on high heat, then reduce to medium heat. Cover and cook, stirring once in a while till almost done.

Step 8

Sprinkle mint leaves, coriander leaves, garam masala powder, lemon juice, stir well and cover with a tight lid.

Step 9

Keep on hot charcoal for about ten minutes. Open when ready to serve.