Coconut milk biryani

For the past few months, i have been making biryani regularly during weekend's. its easy to prepare biryani rather than making a meal with sambhar, curry and a poriyal. other than that cleaning becomes easy with this one pot meal. i just clean up, watching the time when the biryani cooks up in the cooker.

This is simple biryani recipe than the previous biryani i posted. i hate sour taste in biryani. sourness is because of tomatoes and curd added to it. i have not used tomatoes and curd in this recipe. this is one of our favorite biryani. adding coconut milk to biryani makes it more rich and tasty.

Summer is at its peak here. drinking tender coconut becomes a daily routine. Hubby Dear just bought tender coconut and was making me drink, while i was clicking the pictures. i even used the coconut for clicking :) that is the bad habit of being food blogger.

                                                               Vegetable Biryani with Coconut Milk
     

serves - 3

preparation time - 20 minutes

cooking time - 25 minutes              

Ingredients:

• Basmati rice - 300 gms
• Chilli powder - 1 tsp
• Garam masala - 1/2 tsp
• Ginger garlic paste - 2 tbsp
• Corrainder leaves - 1/2 cup
• Pudhina / mint leaves - 1/2 cup
• Coconut milk - 2 cups / 200 ml. (coconut milk extracted from 1/2 coconut)
• Water - 2 and half cup
• Oil - 2tbsp
• Ghee - 2 tbsp
• lemon juice - 1 tsp

Vegetables

• Big onions - 3
• Potato - 1
• Carrot - 2
• Green peas - 1/4 cup
• Beans - 8
• Cauliflower florets - 5
• Green chilli - 3

Spices 

• Bay leaf - 1
• Saunf / sombu  - 1 tsp
• Cinnamon - 1' inch
• Cloves - 3
• Maratto mokku - 1
• Star Anise - 1

Method:

1. Soak Basmati rice in water for about 15-20 minutes. then drain the water and set aside the basmati rice. Peel the skin of carrot, potato and chop them in cube shapes. chop beans and have it separately. wash the cauliflower well, put them in hot water , drain it and set aside. Chop the onions into thin slices and slit the green chilli and have it aside.


2. Heat a wide bottomed pressure cooker, add oil and ghee. then add the spices one by one. once the spices are roasted, add onions and green chilli. saute the onions in medium flame for about 3-4 minutes till it turns pink and translucent. then add the corriander leaves and mint leaves and mix well. add the ginger garlic paste to the cooker and mix well, till the raw smell leaves off.


3. Now add the vegetables, carrot,beans,potato and green peas. reserve the cauliflower to add at last so that it do not overcook and turn mushy. now add the chilli powder and garam masala, salt to taste and mix well.


4. Then add 2 cup's of coconut milk and 2 and half cup's of water and mix well with the vegetables. then add basmati rice and give a good mix. finally add lemon juice and cauliflower and mix well.


5. Pressure cook the biryani in medium flame for about 2 whistles or without the cooker weight exactly for 12 minutes in medium flame. 

Serve the biryani hot with onion or cucumber raita.

Note:

Coconut milk can be added more. remember to measure the coconut milk. for 1 cup of basmati rice, coconut milk should be 1 and half cup.