Coconut milk biryani with baby potato curry

Coconut milk biryani recipe:

Time taken: 30 min. (excluding the time taken for extracting coconut milk)

Yields: 3 cups

Ingredients:

Main ingredients:
Rice (I used seeraga samba arisi) 3/4 cup
Home-made coconut milk (thin milk) 1 cup
Home-made coconut milk (first pressed thick milk) 1/2 cup
Salt 3/4 tsp
Vegetables:
Thinly sliced onion 1 (large)
Blanched cauliflower florets 10 (bite sized)
Blanched broccoli florets 10 (bite sized)
Fresh peas a handful
Pea beans (butter beans) a handful
Carrot cut into batons 1 (medium sized)
Fresh mint leaves and/or coriander leaves a handful
Biryani masala:
Green chillies 2 (you may adjust according to your palate)
Ginger 1″
Garlic 6 cloves
Shallots 10
For tempering:
Any neutral oil (I used sunflower oil) 20 ml
Bay leaf 1
Cinnamon 1/2 “
Cardamom 2

Coconut milk biryani preparation:

Mise en place:

  • Wash rice and soak in thin coconut milk for 30 minutes.
  • Prepare biryani masala by grinding green chillies, ginger, garlic & shallots into a smooth paste after adding little coconut milk (instead of water).
  • Boil the peas separately (I microwaved them for 4 min.)
  • Chop mint leaves and/or coriander and keep aside.

Biryani cooking procedure:

  • Heat the pressure cooker in medium flame.
  • Pour oil into the cooker.
  • Add bay leaf, cardamom and cinnamon.
  • Add sliced onion and saute until transluscent.
  • Add biryani masala and saute for 2-3 min.
  • Now add all the vegetables & chopped mint leaves and saute for 2-3 min.
  • Pour thin coconut milk and bring it to boil.
  • Then reduce the flame to low.
  • Pour thick coconut milk into the cooker.
  • Add rice followed by salt and gently mix them.
  • Close the pressure cooker and simmer for 7 min.
  • Remove from heat.
  • When the pressure is released add boiled peas and mix gently with wooden spatula.
  • Serve hot with Kashmiri dum aloo.

Tips & Tweaks:

  • Biryani usually tastes even more delicious after 3 or 4 hours, so you can prepare biryani in the morning if you want to serve for lunch.
  • You may add beans, baby potatoes, baby corns, or any other vegetable suitable for biryani.
  • If you are using store-bought coconut milk, you may have to dilute it in the ratio of 1:1 before cooking.
  • I boiled fresh peas separately only to retain the green colour.
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112 Comments Add yours

  1. This recipe sounds awesome, want to try it soon;

  2. Rita says:

    Biryani with coconut milk is new. Creamy. I use curds.

    1. Megala says:

      Hope you like this version. Thanks much.

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