Rawther Biryani

Name: Rawther Biryani
Yield: 2 servings
Ingredients: 1 Big Onions; 5 Small Onions; 1 cup Vegetables - Carrot, Beans, Potato, Cauliflower; 1/2 tsp Ginger garlic paste; 1 Tomato; 2 Green Chillies; 1 tbsp Cilantro Leaves; 1 tsp Mint Leaves; 1 tsp Red Chilli powder; 1/4 tsp Turmeric powder; 1/4 tsp Lime juice; 1 pinch garam masala; Ghee – for taste; Salt – as per taste; 1 cup Jeerakasaala rice

Aswani Vishnuprasad @cook_12258614

austin tx

This biriyani is popular in palakkad & coimbatore regions. This was most commonly prepared by Rawther family in Kerala and Tamil Nadu. This type of biriyani is cooked in a different style. Mutton is most commonly used in this type of biriyani. Here I am trying veg version. This biryani is entirely different from malabar biriyani.

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Ingredients

45 min

2 servings

1 Big Onions
5 Small Onions
1 cup Vegetables - Carrot, Beans, Potato, Cauliflower
1/2 tsp Ginger garlic paste
1 Tomato
2 Green Chillies
1 tbsp Cilantro Leaves
1 tsp Mint Leaves
1 tsp Red Chilli powder
1/4 tsp Turmeric powder
1/4 tsp Lime juice
1 pinch garam masala
Ghee – for taste
Salt – as per taste
1 cup Jeerakasaala rice

Cooking Instructions

1

Soak jeerakasaala rice in water for 15 minutes and then rinse it well.
2

Saute finely sliced onions in a deep bottomed pan, followed by green chillies, ginger garlic paste, and then add tomatoes.
3

Add chopped cilantro and mint leaves, followed by red chilli powder, turmeric powder and lime juice.
4

Add the vegetables and mix well.
5

Add enough water to the masala, season with salt and then add the rinsed rice.
6

Cover it and cook it in high heat for 5 minutes.
7

Season it with some ghee and garam masala at this stage, cover it again and leave it for additional 5 minutes on low flame.
8

Take the biriyani off the heat, fluff it up and serve it with raita and pappadums.