Kaikari Biryani

Ingredients list for Kaikari Biryani

• 2 medium Kolum Rice cubed
• 1 medium Potatoes cubed
• 1/4 small Cauliflower cut into florets
• 1 1/2 inch cubes French beans
• 1/4 cup Green peas
• 1 medium Tomato seeded and cubed
• 1 medium Green capsicum seeded and cubed
• 1 1/2 cup kolam rice soaked
• 10 tablespoons Oil
• 2 medium Onion chopped
• 3-4 Green cardamom
• 1 1/2 inch piece Cinnamon
• 1 1/2 teaspoon Turmeric powder
• 10-12 Curry leaves
• to taste Salt
• 3 Green chilli,slit
• 1 tablespoon Lemon juice
• Mint leaves for garnishing
• FOR MASALA PASTE
• 1 tablespoon Poppy seeds (khuskhus/posto)
• 2 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 2 tablespoon Fennel seeds (saunf)
• 4 Dried red chilli
• 1/4 cup Scraped coconut
• 10-12 Garlic chopped
• 1 inch piece Ginger
• For masala
• 1/2 inch piece Cinnamon
• 4 Clove
• Green cardamom 2
• Mace 2 blade
• 1 Star anise
• inch cubes Black peppercorns 10-12 inch piece
• Nutmeg powder a pinch

Method

1. To make the masala paste, heat two tablespoons oil and fry poppy seeds, coriander seeds, cumin seeds, fennel seeds, red chillies and coconut till light brown.
2. Cool and grind to a smooth paste with the garlic, ginger and a little water.
3. To make the garam masala, dry roast cinnamon, cloves, green cardamoms, mace, star anise, black peppercorns and nutmeg for two to three minutes and pound into a coarse powder.
4. Heat remaining oil in a non-stick pan and sauté onions with green cardamoms and cinnamon till they turn golden brown.
5. Add the turmeric powder and continue to sauté for a minute.
6. Add the potato, carrot, cauliflower, beans and curry leaves and stir.
7. Cover and cook for a couple of minutes on high heat.
8. Drain the rice well and add to the vegetable mixture.
9. Add the green peas, tomato, masala paste and salt. Mix well.
10. Add three and a half cups of hot water and stir. Add the green chillies, garam masala and capsicum.
11. Mix well and bring to a boil on high heat.
12. Reduce heat and add the lemon juice. Cover and cook, stirring once in a while, till done.
13. Serve hot garnished with fresh mint sprigs.

Nutrition Info