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    Home » Variety Rice » Thalassery Veg Biryani | Malabar Biryani

    Thalassery Veg Biryani | Malabar Biryani

    Posted on April 23, 2019 · Last Updated on October 4, 2020 · By Srividhya G · 17 Comments

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    Thalassery Vegetable Biryani

    Today I am going to share a delectable vegetarian biryani with the goodness of coconut oil and coconut milk from God’s own country – Thalassery, Kerala. Check out the delicious Malabar biryani or the Thalassery Veg biryani recipe with vegetables made in the pressure cooker.

    thalassery veg biryani in a handi

    Coconut & Coconut Milk Based Biryanis:

    You folks, now know, how much I love adding coconut and coconut milk in my biryanis. I have mentioned that in the onion biryani as well. I have already posted kuska biryani or empty biryani with coconut milk and veg brinji with coconut milk. Now I am going to add this Thalassery veg biryani or the Kerala biryani to that list too.

    I had a lot of biryani options for alphabet – T like tawa pulao, Tehri but the moment I read about this biryani, I decided to make it. Of course, the coconut milk and coconut oil lured me. I took my base recipe from the authentic recipes of India website, of like the other biryanis, made this biryani in the pressure cooker without any layering or DUM process. Also, adjusted the spices according to our preference.kerala veg biryani with raita and cut veggies

    Like Rawther veg biryani, the traditional Kerala biryani uses jeerakasala or kaima rice, but I went with the Seeraga Samba rice. I mentioned the reason in the Rawther biryani recipe, and I don’t want to repeat it here again. :-) The seeraga samba rice adds its magic to this biryani, but still, I would like to try this with the kaima rice. I found one more Kerala rice recipe, but I want to make it with the kaima rice. So I have saved it for later. I love exploring new ingredients, cuisines and of course recipes. :-)

    Now without any further delay, let me share how I made this delicious Thalassery veg biryani recipe in the stove-top pressure cooker.malabar veg biryani with raita

    Ingredients:

    • To grind
    • Ten mint leaves
    • ¼ cup cilantro
    • Two green chilies
    • ½ tsp red chili powder
    • ½ tsp pepper powder
    • ¼ tsp turmeric powder
    • ½ tsp poppy seeds
    • 1 tsp garam masala
    • ½ tsp fennel seeds
    • 1 tsp ginger-garlic paste
    • 2 tbsp water
    • Other Ingredients
    • 1 tbsp coconut oil melted
    • 1 tbsp ghee melted
    • Two cardamom
    • Four Cloves
    • Two-inch cinnamon sticks, broken into small pieces
    • One bay leaf
    • One onion, roughly chopped
    • One tomato, roughly chopped
    • 1 cup vegetables – carrots + beans + 5 cauliflower florets (All veggies roughly chopped)
    • 1.5 tsp salt
    • ¾ cup coconut milk, thin or the diluted milk. I used a store-bought one.
    • ½ cup water
    • 1 cup seeraga samba rice soaked for 25 mts and drained

    Prep-Work:

    • Wash and soak the seeraga samba rice for 20 to 25 minutes. Twenty minutes is sufficient, but I soaked it for a little longer.
    • Chop all the vegetables including tomato, onion and set it aside.
    • If preparing fresh coconut milk, make it and set aside ¾ cups of thin/second/diluted coconut milk. I used a store-bought one. Make sure you shake the can well before using and set aside ¾ cups of coconut milk. If the store-bought coconut milk is thick, dilute it with water as required.
    • Grind all the ingredients given under “To Grind” by adding 2 tbsps of water.

    thalassery biryani masala paste

    Steps:

    • Heat the pressure cooker or the pressure pan and add the ghee and coconut oil.
    • When the oil is hot, add the cardamom, cloves, cinnamon sticks, and the bay leaf and fry for 20 seconds.

    thalassery biryani adding whole spices

    • Then add the chopped onion and cook until the onion is soft and translucent for about 4 to 5 minutes.

    thalassery biryani cooking onions

    • Next, add the chopped tomatoes and the ground paste. Mix and cook until the raw smell goes off or until the moisture is all absorbed.

    thalassery veg biryani adding masala

    • Now add the vegetables and salt. Mix well and scrape the bottom thoroughly.

    thalassery biryani adding vegetables

    • Add the rice, coconut milk, and water. Gently mix.

    thalassery veg biryani adding coconut milk

    • Close the pressure cooker lid and put the weight on.

    thalassery veg biryani before cooking

    • Over medium heat cook for one whistle and after one whistle, reduce the heat to low(on a number scale it is 1) and cook for just 3 minutes. It acts as a DUM, but it is not mandatory. As we are adding coconut milk, do not cook for a longer time. Then turn off the heat.
    • Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes and the fluff it gently.

    thalassery veg biryani after cooking

    • Serve it hot with raita.

    kerala style vegetarian biryani

    Recipe Notes-

    • You can use basmati rice also and in that case cook for just one whistle.
    • Adjust the salt and spices according to your preference.
    • Skip the ghee and add one more tbsp of coconut oil for a vegan biryani.
    thalassery malabar veg biryani
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    5 from 4 votes

    Thalassery Veg Biryani | Malabar Biryani

    Thalassery Veg Biryani | Malabar Biryani - A delectable vegetarian biryani with the goodness of coconut oil and coconut milk from God's own country - Thalassery, Kerala.
    Prep Time30 mins
    Cook Time20 mins
    Soaking Time25 mins
    Total Time50 mins
    Course: Entree
    Cuisine: Kerala Cuisine
    Servings: 6
    Calories: 251kcal
    Author: Srividhya G

    Ingredients

    To grind

    • 10 mint leaves
    • ¼ cup cilantro
    • 2 green chilies
    • ½ tsp red chili powder
    • ½ tsp pepper powder
    • ¼ tsp turmeric powder
    • ½ tsp poppy seeds
    • 1 tsp garam masala
    • ½ tsp fennel seeds
    • 1 tsp ginger-garlic paste
    • 2 tbsp water

    Other Ingredients

    • 1 tbsp coconut oil melted
    • 1 tbsp ghee melted
    • 2 cardamom
    • 4 Cloves
    • 2 inch cinnamon sticks broken into small pieces
    • 1 bay leaf
    • 1 onion roughly chopped
    • 1 tomato roughly chopped
    • 1 cup vegetables carrots + beans + 5 cauliflower florets. All veggies roughly chopped
    • 1.5 tsp salt
    • ¾ cup coconut milk thin or the diluted milk. I used a store-bought one.
    • ½ cup water
    • 1 cup seeraga samba rice soaked for 25 mts and drained

    Instructions

    Prep-Work:

    • Wash and soak the seeraga samba rice for 20 to 25 minutes. Twenty minutes is sufficient, but I soaked it for a little longer.
    • Chop all the vegetables including tomato, onion and set it aside.
    • If preparing fresh coconut milk, make it and set aside ¾ cups of thin/second/diluted coconut milk. I used a store-bought one. Make sure you shake the can well before using and set aside ¾ cups of coconut milk. If the store-bought coconut milk is thick, dilute it with water as required.
    • Grind all the ingredients given under "To Grind" by adding 2 tbsps of water.

    Steps:

    • Heat the pressure cooker or the pressure pan and add the ghee and coconut oil.
    • When the oil is hot, add the cardamom, cloves, cinnamon sticks, and the bay leaf and fry for 20 seconds.
    • Then add the chopped onion and cook until the onion is soft and translucent for about 4 to 5 minutes.
    • Next, add the chopped tomatoes and the ground paste. Mix and cook until the raw smell goes off or until the moisture is all absorbed.
    • Now add the vegetables and salt. Mix well and scrape the bottom thoroughly.
    • Add the rice, coconut milk, and water. Gently mix.
    • Close the pressure cooker lid and put the weight on.
    • Over medium heat, cook for one whistle and after one whistle, reduce the heat to low(on a number scale it is 1) and cook for just 3 minutes. It acts as a DUM, but it is not mandatory. As we are adding coconut milk, do not cook for a longer time. Then turn off the heat.
    • Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes and the fluff it gently.
    • Serve it hot with raita.

    Notes

    • You can use basmati rice also and in that case cook for just one whistle.
    • Adjust the salt and spices according to your preference.
    • Skip the ghee and add one more tbsp of coconut oil for a vegan biryani.

    Nutrition

    Calories: 251kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 647mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 10.9mg | Calcium: 43mg | Iron: 1.7mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
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    292 shares
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    Filed Under: Biryani, Variety Rice Tagged With: Blogging Marathon, kerala biryani, Kerala Recipes, malabar veg biryani, pressure cooker biryani, Thalassery Veg Biryani, vegetable biryani varieties

    Reader Interactions

    Comments

    1. Ambal says

      May 22, 2020 at 1:25 pm

      5 stars
      I cooked this yesterday. My husband said this was the best veg Biriyani I have ever cooked ! Thank you so much for this yummy recipe!

      Reply
      • Srividhya G says

        May 22, 2020 at 8:31 pm

        Awww that’s amazing. Thanks a lot for the feedback.

        Reply
    2. Renu says

      May 21, 2019 at 6:51 am

      5 stars
      You have come up with such nice biryani’s. With so much flavours added in this, it looks like a must try.

      Reply
      • Srividhya G says

        May 21, 2019 at 9:19 am

        Thanks Renu.

        Reply
    3. Srivalli Jetti says

      May 03, 2019 at 11:16 pm

      I thought Thalassery biryani was a layared one with ghee rice and the masala, will have to check it again as the one I had bookmarked was with chicken. This version looks so good and inviting as a one pot meal!

      Reply
      • Srividhya G says

        May 06, 2019 at 1:23 pm

        Valli, I made all the layered biryanis as non-layered ones this time. :-)

        Reply
    4. Sushma Pinjala says

      April 28, 2019 at 7:45 pm

      Wonderful dish Srividhya. Poppy seeds and coconut might have given amazing taste and flavor to the dish.

      Reply
      • Srividhya G says

        April 28, 2019 at 9:07 pm

        Oh yeah. :-) Love that combo. Thanks Sushma.

        Reply
    5. harini says

      April 25, 2019 at 7:12 pm

      Wonderful pick. Adding poppy seeds and coconut elevates the flavor profile by leaps and bounds in my opinion. But my husband differs on that:)

      Reply
      • Srividhya G says

        April 26, 2019 at 11:33 am

        oh why?

        Reply
    6. Sharmila Kingsly says

      April 25, 2019 at 11:33 am

      Wow coconut milk n coconut oil..I can small the aroma..this is one stunning biryani…

      Reply
      • Srividhya G says

        April 25, 2019 at 4:04 pm

        Thanks :-)

        Reply
    7. Gayathri Kumar says

      April 23, 2019 at 7:11 pm

      Thalassery biryani is a wonderful rice full of coconut goodness. I like your version of one pot meal. It looks amazing.

      Reply
      • Srividhya G says

        April 23, 2019 at 7:26 pm

        Thanks, much. :-)

        Reply
    8. Suma Gandlur says

      April 23, 2019 at 1:52 pm

      My husband despises coconut and so, I had to let go all coconut flavored dishes this marathon since he was the one who was sharing my biryanis. :) Thalassery biryani sounds unique in it’s own way because of that base paste and I bet it is a highly flavored and super delicious meal.

      Reply
      • Srividhya G says

        April 23, 2019 at 7:35 pm

        Thanks, Suma. Yes it was very delicious.

        Reply

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