How to make Kaikari Biryani -
Vegetable and rice cooked in freshly ground south indian style masala.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Kolum Rice, Potatoes (आलू)
Cuisine : Tamil Nadu
Course : Rice
For more recipes related to Kaikari Biryani checkout Herb Risotto with Leftover Rice, Pongal . You can also find more Rice recipes like Awadhi Biryani - SK Khazana Five Spice Rice Til Gur Ke Chawal Spicy Pineapple Fried Rice
Kaikari Biryani Recipe Card
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.
Nutrition Info
Calories : 3185 Kcal
Carbohydrates : 351.7 gm
Protein : 45.8 gm
Fat : 177.3 gm
Other : Fiber- 49.9gm
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