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Coconut Milk Peas Biriyani by Sharmilee @Sharmi’s Passions

This is the third post in my featured blogs series where I am introducing you all to my favorite bloggers. Today’s guest is a very talented blogger, Sharmilee and she blogs at Sharmi’s Passions. I have been following Sharmi for quite some time now and admire her step by step photo instructions. I especially love all her innovative recipes with oats. She has used oats in so many ways, I think we should call her “The Oats Queen”! :) Oats idli, dosa adai, upma, porridge, cookies milkshakes and the list goes on. Oats are one of Sharmi’s favorite ingredients and using them in everyday recipes is her specialty! She also has a nice collection of recipes using Mangoes! And don’t forget to check out the Sweets & Desserts section for a variety of Indian sweets and bake goodies. I am so happy to host Sharmi here today. She has come up with a wonderful south Indian biriyani recipe for us. This is very similar to what my mom makes and I can totally assure that this is delicious! Thank you for a wonderful post and amazing photos Sharmi! Over to Sharmi now:
Thanks a lot Ambika for giving me an opportunity to do a guest post for you. I am glad that I am on your list of favorite bloggers :)


Ever since I started making pulaos and biriyanis I find it easier than our regular meals menu and we enjoy it more. Saw this biriyani recipe in a magazine, I adjusted it a bit and made it few days back and we totally loved the flavour of the biriyani. With peas added it gives a nice crunch to it.

Ingredients:
Serves 2

Basmati Rice – 1 cup
Peas – 1/2 cup
Onion – 1 medium sized chopped lengthwise
Thick Coconut milk – 1 cup
Water – 1/2 cup
Salt – to taste

To Grind into a paste:

Mint leaves(Pudina) – 1/2 cup tightly packed
Garam masala powder – 1/2 tsp
Green Chillies – 3
Red Chillies – 2
Coconut(grated) – 3 tbsp
Ginger – 1/2 inch piece
Garlic – 4 pearls

To temper:

Ghee – 1 tbsp
Oil – 1 tsp
Bayleaf – a small piece
Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1

Method:

  • Grind the ingredients under ‘to grind’ with little water to a semi fine paste.Set aside. In a pressure cooker heat oil + ghee and add the ingredients under ‘to temper’ and saute for a minute.

  • Add onions and fry till golden brown. Then add the paste and fry till oil seperates and raw smell leaves.

  • Then add peas, required salt and basmati rice(drain water and then add). Add coconut milk and give a stir.

  • Add water and once it starts to boil, close and pressure cook for 3 whistles. Once pressure releases, fluff it with a fork and give a quick stir without breaking the rice.

  • This biriyani is flavourful and easy to put it together for parties too. With the ease of getting coconut milk powder, now even making coconut milk is a breeze :)

My Notes:

  • You can make it plain coconut milk biriyani too skipping peas. Or use the same recipe for making vegetable biriyani.
  • The original recipe called for 3 red chillies and 4 green chillies I reduced it adjusting to our spice level. You can + or – as per your preferred spice level.
  • I usually use the ratio of rice : water as 1:1.5 cups but you can use 2 cups too
  • You can also add sweet corn which pairs well with peas.

Thanks for this wonderful post Sharmi :) I thoroughly enjoyed it and the biriyani looks delicious right?? I am going to make this very soon!!

You might also like:

Chocolate Fudge – Guest post by Pavithra of Dishes From My Kitchen

Pecan Logs – Guest Post by Namitha@Collaborative Curry

Raw Jack Fruit Dum Biriyani – A Royal Indulgence!

Mchicha – Tanzanian Spinach & Peanut butter curry

13 Responses to Coconut Milk Peas Biriyani by Sharmilee @Sharmi’s Passions

  • Wonderful post and as u say ambica, sharmis passion has a amazing collection of recipes with eye catching clicks

  • Vardhini says:

    Nice one Ambika and Sharmi.

  • Uma says:

    Clear stepwise pictures and nice recipe…

  • Sharmilee says:

    Thanks for the opportunity Ambika…..:)

  • Namitha says:

    Lovely post Sharmi :) And Ambika, I couldn’t agree more with you about her oats recipes :)

  • Harini says:

    Hello Ambika,

    This is the first time in your space and I totally love the recipes, photos and the look and feel of it! I don’t know how I missed it for so long!

    Surely looking forward for more wonderful delicious recipes and also waiting to try them :)

    Happy Blogging!

    Harini

  • mmm I love the flavors in this dish!

  • I’m a fan of Sharmi’s, Ambika, and it’s good to see her here! Biryani’s my all time fave, can’t resist any flavor, and this looks real good!

  • hemalata says:

    Delicious n flavorful dish.

  • Madhuri says:

    Hi Ambika,
    Love going thru ur blog for ur interesting recipes. This was the first recipe i tried though and thoroughly loved it…. It was an instant hit…. I replaced peas with paneer in the last minute as I didn’t realise I had run out of peas :)

  • Krista says:

    I am so happy I surfed into your site today! I have it bookmarked and will be back. I have two questions about this recipe: Can you tell me where to find “thick coconut milk” and since I don’t have a pressure cooker that whistles (I have a stovetop and an electric version, but neither does), could you give me a time for how long it would be after it comes to pressure? Also, do you have a source for coconut milk powder? Thanks for a great site and a recipe I want to try!

    • Ambika says:

      Hi Krista!!

      Thank you so much for writing to me :) If you are in the US and buy
      store bough coconut milk, you don’t have to worry about Thick coconut
      milk. In India we use fresh coconuts to make coconut milk. We grate
      fresh coconut and grind it with hot water. The first grinding yields
      the best and thickest coconut milk, which is what this recipe refers
      to. The second and third iterations result is slightly thinner coconut
      milk, which has somewhat lesser flavor. But you really don’t have to
      worry about that!! You can buy coconut milk from the ethnic aisles in
      major supermarkets (even walmart!!!) or try to find an Indian or any
      Asian store in your area. Always vigorously shake a can before opening
      it. The solids in the coconut milk can coagulate and the liquid will
      separate out, don’t worry if you see this. Just take a whisk and mix
      everything together.

      I am not sure if coconut milk is available so easily in the US. I
      always buy canned coconut milk and it works great.

      And you may make this pulav right on the stove top or in your electric
      cooker!! Here’s how:

      If you want to continue cooking on the stove top, start cooking in a
      have bottomed pan. And after you have tossed in the rice and toasted
      it along with other spices, just add in the liquid (coconut milk plus
      water) and reduce the heat to low. Then cover the pot with a tight,
      heavy lid. If the lid is not heavy, seal the pot with aluminum foil.
      Cook on low heat for 20-25 minutes and then let it rest without
      opening for 10-15 minutes. Make sure the heat is on low.

      If you want to proceed with your electric cooker (which makes life a
      lot more easier!), continue until the step where you toast the rice
      with the spice mixture. Then transfer the rice to the electric rice
      cooker container and pour in the liquid (coconut milk plus water) and
      just close the lid and cook as you would cook any other rice! Let the
      rice rest for 5-10 minutes before opening the cooker after the cooking
      time.

      I hope this helps. Please do let me know if you have any other questions.

      Cheers,
      Ambika

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