Kaikari Biryani

Ingredients

1. 2 cups rice
2. 2 onions
3. 1 tomato
4. 1 carrot
5. 10 french beans
6. 1/4 cup green peas
7. 2 potatoes
8. 1 medium-sized cauliflower
9. 1 capsicum
10. 1 lemon
11. 1/4 cup coriander leaves
12. 1/4 cup mint leaves
13. 4 green chillies
14. 10–12 curry leaves
15. 10 tablespoons groundnut oil
16. Salt to taste

For Masala Paste:

1. 1/4 cup scraped coconut
2. 10–12 cloves garlic
3. 1 inch ginger
4. 4 whole red chillies
5. 2 tablespoons coriander seeds
6. 1 teaspoon cumin seeds
7. 1 tablespoon poppy seeds
8. 2 tablespoons fennel seeds

For Garam Masala Powder:

1. 1/2 inch cinnamon
2. 2 cloves
3. 2 green cardamoms
4. 2 blades mace
5. 1 teaspoon peppercorns
6. 1/4 teaspoon nutmeg powder

Method

1. Prepare the Rice and Vegetables

   • Clean, wash, and soak the rice for 30–45 minutes.
   • Peel and chop the onions. Wash and chop the tomato.
   • Wash, peel (if required), and dice all the vegetables — carrot, beans, potatoes, cauliflower, and capsicum — into equal-sized pieces.
   • Squeeze the lemon, strain the juice, and keep it aside.

2. Prepare the Masala Paste

   • Heat 4 tablespoons of oil in a heavy-bottomed pan.
   • Add all the masala paste ingredients — coconut, garlic, ginger, red chillies, coriander seeds, cumin seeds, poppy seeds, and fennel seeds.
   • Fry until the mixture turns light brown.
   • Allow it to cool, then grind it into a smooth paste using a little water.

3. Prepare the Garam Masala Powder

   • Dry roast cinnamon, cloves, cardamoms, mace, peppercorns, and nutmeg for 2–3 minutes on low heat.
   • Pound or grind them coarsely and set aside.

4. Prepare the Herb Mixture

   • Wash and finely chop coriander and mint leaves.
   • Wash and slit the green chillies lengthwise. Keep everything aside for later use.

5. Cook the Masala Base

   • Heat the remaining oil in a large pan.
   • Add sliced onions and fry until golden brown.
   • Add curry leaves, green chillies, and the prepared masala paste. Fry until the oil separates.
   • Add chopped tomatoes and cook on high heat until the moisture evaporates and the mixture becomes thick.

6. Combine Vegetables and Rice

   • Add the chopped vegetables to the masala base and stir well.
   • Cook on high heat for a couple of minutes to coat the vegetables evenly with the masala.
   • Drain the soaked rice completely and add it to the mixture.
   • Add salt to taste and mix gently.

7. Add Water and Cook the Biryani

   • Pour in double the quantity of hot water (or adjust based on the rice quality).
   • Bring the mixture to a boil, then reduce to medium heat.
   • Cover and cook, stirring occasionally, until the rice is almost done.

8. Finish with Flavors

   • Sprinkle the chopped mint and coriander leaves evenly over the rice.
   • Add the garam masala powder and lemon juice.
   • Stir gently and cover the pan tightly.

9. Dum Cooking (Final Steaming)

   • Place the covered pan over hot charcoal or on a low flame for about 10 minutes to allow the flavors to infuse.

10. Serve

    • Open the lid just before serving.
    • Serve the fragrant Kaikari Biryani hot with raita or salad.