Coconut Milk Biryani

Never heard of this one before? Well, you’re certainly in for a treat. Down South, folk sometimes add coconut milk to their biriyani for an extra dose of delicious. Adding its own mild but rich undertones, the coconut milk adds a certain character, and turns this already popular dish into downright comfort food.


  • Soak the rice for an hour and keep it aside.
  • Heat oil in a cooker and add bay leaves, cinnamon, cloves and fennel seeds. Add ginger, garlic and green chillies after 2 minutes and sauté. Add the onions and fry till they are golden brown.
  • Add the tomatoes, turmeric, coriander powder, coriander leaves and mint, and continue frying.
  • Add the coconut milk, basmati rice, 1.5 cups of water and some salt. Pressure cook for 3 whistles, and serve.

1 Cup Double Deer basmati rice

2 Tbsp oil

1 Bay leaf

1 Small cinnamon stick

2 Cloves

½ Cup coconut milk

1.5 Tsp fennel seeds

1 Tbsp finely chopped ginger

1 Tbsp finely chopped garlic

½ Cup chopped onions

¼ Cup chopped tomatoes

2 Green chillies

A few mint leaves

Salt to taste

¼ Tsp turmeric powder

½ tsp coriander powder

A handful of chopped coriander

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