Coconut Milk Biryani Recipe

This is a Biryani which calls for the use of Coconut milk instead of water to cook the Basmathi Rice. You can, use vegetables of choice, but the true taste lies in the sweetness of the coconut milk used.

Ingredients :

  • 250 gms Basmathi Rice
  • 1.5 cups coconut milk
  • 4 tbsps Mint leaves torn
  • 2 tbsps coriander leaves chopped
  • 1 carrot chopped lengthwise
  • 100 gms peas
  • 1 potato chopped lengthwise
  • 1/2 of a large Capsicum
  • 12 Cashews halved
  • 3 onions sliced
  • 2 inch piece of ginger
  • 7 cloves garlic
  • 5 green chillies
  • 1 Bay leaf
  • 7 cloves
  • 2 star anise
  • 2 inch piece of Cinnamon
  • 4 cardamom
  • 1 tsp Everest Biryani Masala
  • 4 tbsps Ghee/clarified butter
  • 3 tbsps oil
  • Salt
  • Juice of one lemon.

Method :

Wash and soak the, Basmathi rice for 20 minutes. Drain. Grind the ginger, garlic and green chillies to a fine paste. Heat the Ghee oil mixture in the pressure cooker . Add the Bay leaf, Cashews, cloves, cinnamon, Cardamom and star anise. After they splutter, tip in the onions and the ginger, garlic, green chilly paste. Sauté till the onions are translucent and the raw smell of the ginger garlic is gone. Tip in the Biryani Masala and toss for a minute. Drop in the vegetables and salt. Toss for a couple of minutes. Tear the mint leaves with your fingers and drop them along with the rice into the cooker. Mix well. Pour in the coconut milk, mix and cover with lid. Pressure cook to one whistle. Keep aside. After the pressure has been released, fork the rice gently, drizzle with lemon juice, garnish with coriander leaves and mix gently. Top it with slivers of sautéed Capsicum. Serve with a mixed Vegetable Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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