Rawther Veg Biryani | Palakkad Style
The vegetarian version of the famous Palakkad Rawther style biryani with vegetables and soy chunks made in the pressure cooker with Seeraga Samba rice.
Kerala Cuisine, TamilNadu
rawther veg biryani, vegetarian biryani varieties
peeled and chopped
ginger garlic paste
red chili powder
I used carrots cauliflower, peas, green beans and potatoes
soy chunks soaked in hot water for about 15 minutes and drained.
soaked in water for about 15 minutes and drained
Chop the onion, peel the shallots and cut them into halves.
Cut the veggies, tomatoes and slit the green chilies into two.
Wash and soak the rice for 15 minutes and drain the water.
Soak the soya chunks in water for 15 minutes and drain it. Squeeze the sou chunks and remove as much water as you can.
Heat the pressure cooker or pressure pan and add the ghee.
Let the ghee melt and then add the chopped onion, shallots, ginger-garlic paste, and the slit green chilies. Cook until the onions turn soft and tender.
Then add the mint leaves and cilantro. Cook until they wilt or for a minute over medium heat.
Next add the chopped tomato and the spices - red chili powder, garam masala, turmeric powder, and salt — Cook for two minutes.
Now add the veggies and soy chunks. Mix thoroughly and cook for two more minutes.
Then add the rice, water and also the lemon juice. Mix gently and make sure to scrape the bottom.
Close the pressure cooker lid and put the weight on.
Cook for one whistle and after one whistle, reduce the heat to low(on a number scale it is 2) and cook for 5 minutes. 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.
Serve hot with raita and kuruma or salna.
Adjust the spices according to your preference.
I went with a minimal amount of lemon juice; you can add up to 1.5 tsps for this biryani or skip the lemon juice and add one more tomato.
If you can source Jeerakasala rice, then go for that. If you can't source both jeerakasala and the seeraga samba rice, then use basmati rice. The taste will be different though.
If you are using basmati rice, turn off the heat after one whistle — no need to cook over low heat for five mts.
If using Instant pot, then cook the rice for 3 minutes over high pressure and release the pressure after 5 minutes like in Ambur biryani.