How to make Kaikari Biryani -

Vegetable and rice cooked in freshly ground south indian style masala.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Kolum Rice, Potatoes (आलू)

Cuisine : Tamil Nadu

Course : Rice

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For more recipes related to Kaikari Biryani checkout Herb Risotto with Leftover Rice. You can also find more Rice recipes like Pulihara (Tamarind Rice) Schezwan Pulao Cheesy Hari Bhari Khichdi Chicken Biryani With Brown Rice

Kaikari Biryani

Kaikari Biryani Recipe Card

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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kaikari Biryani Recipe

  • Kolum Rice cubed 2 medium

  • Potatoes cubed 1 medium

  • Cauliflower cut into florets 1/4 small

  • French beans 1 1/2 inch cubes

  • Green peas 1/4 cup

  • Tomato seeded and cubed 1 medium

  • Green capsicum seeded and cubed 1 medium

  • kolam rice soaked 1 1/2 cup

  • Oil 10 tablespoons

  • Onion chopped 2 medium

  • Green cardamom 3-4

  • Cinnamon 1 1/2 inch piece

  • Turmeric powder 1 1/2 teaspoon

  • Curry leaves 10-12

  • Salt to taste

  • Green chilli,slit 3

  • Lemon juice 1 tablespoon

  • Mint leaves for garnishing

  • FOR MASALA PASTE

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Coriander seeds 2 tablespoon

  • Cumin seeds 1 teaspoon

  • Fennel seeds (saunf) 2 tablespoon

  • Dried red chilli 4

  • Scraped coconut 1/4 cup

  • Garlic chopped 10-12

  • Ginger 1 inch piece

  • For masala

  • Cinnamon 1/2 inch piece

  • Clove 4

  • Green cardamom 2

  • Mace 2 blade

  • Star anise 1

  • Black peppercorns 10-12 inch piece inch cubes

  • Nutmeg powder a pinch

Method

Step 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.

Step 2

Cool and grind to a smooth paste with the garlic, ginger and a little water.

Step 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.

Step 4

Heat remaining oil in a non-stick pan and sauté onions with green cardamoms and cinnamon till they turn golden brown.

Step 5

Add the turmeric powder and continue to sauté for a minute.

Step 6

Add the potato, carrot, cauliflower, beans and curry leaves and stir.

Step 7

Cover and cook for a couple of minutes on high heat.

Step 8

Drain the rice well and add to the vegetable mixture.

Step 9

Add the green peas, tomato, masala paste and salt. Mix well.

Step 10

Add three and a half cups of hot water and stir. Add the green chillies, garam masala and capsicum.

Step 11

Mix well and bring to a boil on high heat.

Step 12

Reduce heat and add the lemon juice. Cover and cook, stirring once in a while, till done.

Step 13

Serve hot garnished with fresh mint sprigs.

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MasterChef Sanjeev Kapoor

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.