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