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Kerala style vegetable biryani

Biryani always stand No 1 position in my favourite list and this biryani is No1 without any doubt..Santoshi had prepared this few days back and I had liked it very much, so I decided to prepare this today..My sister suggested me  to steam it in the plantain leaf for a single serving or the full quantity and I followed her instructions.The aroma and flavour complimented very well and I personally liked it very much.I adapted this recipe from one of my favourite blogger Dassana’s Veg recipes of India.When I just started my blog last October,her blog helped me a lot on the technical part.I was a full Novice then.Thanks a lot Dassana…I modified the recipe as per my comfort.Since it was a busy day today I could not take stepwise pictures.

Recipe adapted from:Veg recipes of india

Ingredients for the rice:
Basmathi rice-2 cups(My personal favourite is India Gate)
Water-4 cups
Saffron-few strands diluted in milk
Salt-to taste
Ghee-2 tbsp

Ingredients for the gravy:
Mixed vegetables-2 cups,chopped into cubes(I used  1 big carrot,3 beans, 1 packet mushroom)
Ginger garlic paste-2 tsp
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-1 tbsp
Biryani masala-3 tsp(I used Everest)
Cinnamon-2″ piece
Curds-1/4 cup
Coconut milk-2 cups or 2 tetra pack
Fennel seeds-10-15 seeds
Ghee-3 tbsp or more
Salt- to taste

Ingredients to be fried for garnish:
Cashews-1 cup
Raisins-1/4 cup
Curry leaves-3 sprigs
Ghee-2 tbsp approx

Ingredients to garnish:
Coriander leaves-1 cup,chopped
Mint leaves-1 cup,chopped
Kewra essence-2 tsp(optional)
Plantain leaf-1 to steam full biryani or as much as needed as per servings

Method for the rice:

  1. I prepared it in the rice cooker adding all the ingredients mentioned under the same.
  2. You may prepare it in the pressure cooker for exactly 1 whistle.
  3. Or you may also prepare it in a wide vessel.
  4. Once the rice is done,immediately open the lid and cool it by separating the rice grains with the help of a fork delicately.

Method for the curry:
  1. Powder peppercorns and fennel seeds in a mortar and pestle.
  2. Heat ghee in a pan.
  3. Add cloves,cardamom and cinnamon and saute it in ghee to infuse the flavour.
  4. Add onions and fry until translucent.
  5. Add ginger garlic paste and all the powders and saute it for sometime in simmer.
  6. Add all the vegetables,coconut milk,tomato and salt to taste.
  7. Add curds and take a boil.
  8. Keep it on high flame and cook the vegetables without closing the lid.
  9. The curry will look very thin and watery,but don’t worry.
  10. Make the curry as dry as possible keeping it on high flame.
  11. Keep it aside.

Method for the fried garnish:

  1. Heat ghee in a pan, fry onions until pinkish.
  2. Add cashewnuts,curry leaves and raisins.
  3. Fry it until the onions turns reddish in colour.
  4. Keep it aside.

How to proceed:

  1. Take the plantain leaf and slightly fold it and microwave for 30 seconds to fade it.
  2. The above procedure is done so that the leaf doesn’t tear while folding.
  3. Take a borosil bowl,line it with the plantain leaf with both the ends facing out of the bowl.
  4. Spread a layer of curry.
  5. Add a layer of rice.
  6. Spread the onion mixture.
  7. Add chopped coriander and mint leaves.
  8. Sprinkle few drops of Kewra essence.
  9. Repeat the steps with final top layer as the rice.
  10. Close it with the the two ends of the leaf.
  11. Then close it with a cling film to seal it tightly.
  12. Microwave for 7 minutes.


  1. If it is for single serving take a ramekin bowl or any bowl.
  2. Layer the biryani in the bowl and unmould it on the leaf.
  3. Close it carefully and arrange the packets on micro safe plate.
  4. Microwave for 2-3 minutes.
  5. If it is  for  only 1 packet,30 seconds or a minute is more than enough.
  6. You may also steam it in the steamer.
  7. You may give dum in a wide vessel by keeping the biryani  vessel on the tawa for 20 minutes or more.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.


  1. Have to try this one too… looks yum

  2. thanks saigeetha for your kind words. i liked your sister’s idea of steaming the biryani in the plaintain leaves. must have made a lot of difference in the flavor and taste.

  3. thanks saigeetha for your kind words. i liked your sister’s idea of steaming the biryani in the plaintain leaves. must have made a lot of difference in the flavor and taste.

  4. biryani looks delicious.. but nobody eats biryani in plantain leaves anywhere in kerala.:) we eat only sadya in plantain leaves..

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