Today being Valentine’s day,I made this special coconut milk vegetable biryani for our lunch.Of course my husband is in Norway but still i made this biryani along with
basundi for my daughter & in-laws.I will show this platter to Sendhil online in skype call
.Today my daughter Raksha gifted us her own made Valentine’s day card along with heart shaped,iced
Red Velvet Cake
.Can u find them in the above pic ?? ;)We were really surprised and moved to see her love & affection
.
Ok,coming to this recipe,Generally i don’t add coconut milk in my biryani but its been my long time wish to try biryani adding coconut milk/Thengai paal.I am happy that i tried on this special occasion.I was so happy with the outcome & the addition of coconut milk made my biryani so rich & took it to the next level.Actually i thought to make white colored biryani and din’t add spice powders but i couldn’t bring that color.Mine looked half white
.You can make any variations to this recipe.It comes out well in all the ways.Try it & let me know how it turned out for you!
Coconut milk veg biryani recipe
Coconut milk veg biryani recipe- Sunday special lunch recipe Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 30 Minutes
Cook time: 15 Minutes
Total time: 45 Minutes
INGREDIENTS
- Basmati rice - 1 cup
- Thick Coconut milk + water - 1 + 0.75 cups ( I used 2 cups equal measure)
- Cooking oil + Ghee - 1 tbsp + 2 tbsp
- Bay leaf - 1 no
- Jhapatri - 1 no (optional)
- Big onion - 1 no
- Mixed vegetables - 1/2 cup ( Carrot-1,Beans-5 nos,Potato-1 no.Peas-handful)
- Mint & coriander leaves - 2 tbsp ( finely chopped)
- Lemon juice - 1/2 tsp
To grind
- Cashew nuts – 5 nos
- Green chillies - 4 nos
- Cinnamon - 1 inch piece
- Cloves - 3 nos
- Cardamom - 2 nos
- Star anise - 1 no
- Fennel seeds - 1/2 tsp
- Ginger - 1 inch piece
- Garlic cloves - 5 nos
- Kalpasi/Black stone flower - 1 no
- Water - as needed
|
METHOD
- Wash and soak the basmati rice adding 1.5 cups of water for 1 hour.Grind 1 cup of grated coconut adding 1 cup of warm water and take thick milk.Keep it aside.
- Wash and chop the vegetables & set aside.
- Take all the ingredients given under “ To grind” and grind them coarsely without adding water.Then add little water & make a smooth paste.Set aside.
- Heat oil+ghee in a pressure cooker. Saute bayleaf & Jhapatri.Then add the ground paste & finely chopped mint,coriander leaves.Saute well till raw smell vanishes off.
- Now add the chopped vegetables,mix well.Add the required salt,soaked rice along with water and coconut milk.Lastly add lemon juice in water & check for taste.Add salt if needed.Add slitted green chillies if u feel,spice is less.
- Cook in low flame for one whistle.It takes 10 minutes.After the steam is released,fluff the rice with fork & serve it hot with raita.
 Enjoy ! |
- For variations,u can add 1/2 tsp of red chilli powder & biryani masala powder.In that case,reduce the green chillies to 3nos.
- Soak basmati rice for minimum 30 minutes to get soft,elongated rice.
- You can also fry the soaked rice in ghee before adding in biryani.
Coconut milk biryani,Curd rice,Basundi and a piece of Red Velvet cake for lunch.Come n join me friends
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