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
For more recipes related to Kaikari Biryani checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Sabz Anda Pulao Sultana Pulao - SK Khazana Vegetable Fried Rice Burnt Garlic Vegetable Fried Rice - SK Khazana
Kaikari Biryani Recipe Card
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.
Nutrition Info
Calories : 3185 Kcal
Carbohydrates : 351.7 gm
Protein : 45.8 gm
Fat : 177.3 gm
Other : Fiber- 49.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
