Kerala Biryani

Ingredients (27)

• for the rice:
• 2 cup rice, soaked in 4 cups water
• 1/4 or 1/2 cup chopped cashewnuts
• 2 sprig curry leaves
• 1/4 cup raisins
• 1/2 cup thinly sliced onions
• 4 to 5 tablespoon oil
• a pinch of saffron dissolved in 1.5 tablespoon water or yellow edible color. A pinch of turmeric dissolved in water can also be used.
• salt as required
• for the vegetable gravy:
• 2 cup chopped vegetables - I used small eggplant (brinjal), potato, carrots and peas
• 1.5 cup thinly sliced onions
• 2 inch cinnamon stick
• 7 to 8 cloves
• 4 to 5 green cardamoms
• 2 cups coconut milk
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 1/2 cup water
• 1 teaspoon coriander powder (ground coriander)
• 1 teaspoon fennel powder (saunf powder)
• 1/2 teaspoon black pepper powder
• 1/4 or 1/2 teaspoon red chilli powder
• 1/4 or 1/2 teaspoon turmeric powder (ground turmeric)
• 1/2 or 1 tablespoon lemon juice or 1/4 cup curd (yogurt)
• 1/2 tablespoon chopped mint leaves and coriander leaves
• salt as required