Kaikari Biryani A highly flavoured and nutritious one pot meal of rice and vegetables - a popular Kerala This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Rice, Green capsicum Cuisine Kerala Course Rice Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Kaikari Biryani 1 1/2 cups Rice soaked 1 medium Green capsicum 1/2 inch cubes 1 medium Carrot 1/2 inch cubes 2 medium Potatoes 1/2 inch cubes 10 French beans 1/2 inch cubes 6 Cauliflower small florets 1/4 Green peas 10 tablespoons Oil 2 medium Onions chopped 10-12 Curry leaves 4 Green chillies slit 1 medium Tomato 1/2 inch cubes to taste Salt 1 tablespoon Fresh mint leaves chopped 1 tablespoon Fresh coriander leaves chopped 1 tablespoon Lemon juice FOR MASALA PASTE 10-12 cloves Garlic chopped 1 inch piece Ginger chopped 1/4 cup Coconut scraped 4 Whole dry red chilli 2 tablespoons Coriander seeds 1 teaspoon Cumin seeds 1 tablespoon Poppy seeds (khuskhus/posto) 2 tablespoons Fennel seeds (saunf) Garam masala 1/2 inch stick Cinnamon 2 Cloves 2 Green cardamoms 2 blades Mace Star anise 1 Black peppercorns 10-12 Nutmeg powder a small pinch Method Advertisment Heat four tablespoons oil and fry all the masala ingredients till light brown. 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. Heat the remaining oil and fry the onions till golden brown. Add curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates. 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. Add salt to taste. Add three and a half cups of hot water and stir. Bring to boil on high heat, then reduce to medium heat. Cover and cook, stirring once in a while till almost done. Sprinkle mint leaves, coriander leaves, garam masala powder, lemon juice, stir well and cover with a tight lid. Keep on hot charcoal for about ten minutes. Open when ready to serve. Nutrition Info Calories 3185 Carbohydrates 351.7 Protein 45.8 Fat 177.3 Other Fiber Fiber- 49.9gm #Black peppercorns #Carrot #Cauliflower #Cinnamon #Cloves #Coconut #Coriander seeds #Cumin seeds #Curry leaves #Fennel seeds (saunf) #French beans #Fresh coriander leaves #Fresh mint leaves #Garam masala #Garlic #Ginger #Green capsicum #Green cardamoms #Green chillies #Green peas #Lemon juice #Mace #Nutmeg powder #Oil #Onions #Poppy seeds (khuskhus/posto) #Potatoes #Rice #Salt #Star anise #Tomato #Whole dry red chilli Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article