This Biriyani is prepared with Coconut Milk. This Biryani uses a lot of vegetables. The Coconut Milk can be tinned unsweetened Coconut Milk. You can also use Coconut Milk Powder.
Green Chilli – 3
Ginger – 1 inch long piece
Garlic Pods – 6 to 8
Stone Flower – 1 small piece
Green Cardoman – 4
Lavang – 4
Cinnamon Stick – 1 inch piece
Cumin Seeds – ½ tsp
Fennel Seeds – ½ tsp
Pudhina (Mint) Leaves – ¼ cup
Chopped Coriander Leaves – 2 tbsp
Basmati Rice – 2 cups
Mixed Vegetables (Potato, Carrot, French Beans, Green Peas) – 2 ½ cup
Ghee – 2 tbsp
Oil – 1 tbsp
Bay Leaf – 1
Onion – 2 (sliced)
Tomato (large) – 2 (finely chopped)
Turmeric Powder – ¼ tsp
Red Chilli Powder – ½ tsp
Pulav Biriyani Masala – 1 tsp
Coconut Milk – 1 ½ cup
Water – 2 to 2 ¼ cup
Salt to taste
Chopped Coriander Leaves to garnish
Wash the rice 2 o 3 times till you get clean water. Soak the rice in 3 to 4 cups of water for 20 minutes.
Chop the vegetables in between and keep them ready.
Grind together all the ingredients under the “To Grind” column. Grind them first coarsely without water. Then, grind them to a fine paste by adding little water as required and keep aside.
In a pressure cooker, heat 1 tbsp of Oil and 1 tbsp of Ghee together. Add Bay Leaf, Sliced Onion and Salt. Stir cook till the Onion become little more than translucent.
Add chopped Tomatoes and cook till it become soft.
Add the ground paste, Turmeric Powder, Red Chilli Powder and cook for 3 to 4 minutes till the raw smell goes away.
Add chopped vegetables and the Biriyani Pulav Masala.
Stir gently without breaking the Rice Grains.
Add Coconut Milk and the water. Mix well. Adjust Salt, if required. Allow to boil. The volume of rice will increase and you will see a whitish liquid at the top. Add 1 tbsp of Ghee. Close the cooker with the lid and the pressure valve.
When the steam gathers and the steam tends to blow the whistle, lower the flame and allow the cooking to continue for 5 minutes. Switch off the flame.
Open the lid when the pressure drops on its own. Allow the rice to rest for 10 minutes.
Fluff the rice gently with a fork and transfer to a serving bowl.
Enjoy the Biriyani with Coconut Milk Flavor.
I used Fresh Coconut Milk. You can also use Coconut Milk Powder to make the Coconut Milk. Follow the instruction given by the manufacturer for making Coconut Milk from the powder.
The key to the taste of this Biriyani is the ratio of water and coconut milk (liquid) and the rice. Generally it is 1 part of liquid to 1 ¾ to 2 part of Rice depending on the quality of rice.
Do not fluff the rice immediately after opening the cooker. Fluff the rice after 10 to 15 minutes only.