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Thalassery Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Rinse the basmati rice until water runs clear, soak in water for 20 minutes, then drain. Steep saffron strands in warm milk and set aside.
Heat 1 tbsp ghee and 1 tbsp oil in a large pan over medium heat. Fry cashews and raisins until golden. Remove and set aside.
Add remaining oil and ghee to the same pan. Add cumin seeds, cinnamon, bay leaf, cloves, cardamom, and black peppercorns. Sauté for 30 seconds until fragrant, keeping heat on medium-low to avoid burning.
Add sliced onions and sauté until golden brown. Save a third for garnishing. Stir in ginger-garlic paste and sauté briefly, then add tomatoes and cook until soft.
Add carrots, beans, peas, and cauliflower to the pan. Sprinkle garam masala, turmeric, coriander, and salt. Mix well. Cook vegetables covered for 5–7 minutes on medium heat until just tender.
Stir in yogurt, mint, and cilantro, cooking for 2 more minutes. Turn off heat. Layer half the cooked vegetables at the bottom of a greased heavy-bottomed pot.
Bring a large pot of salted water to boil. Add drained rice and cook until 70% done (about 6 minutes; grains should be firm but not raw). Drain completely.
Add half the par-cooked rice over the vegetable layer. Repeat with remaining vegetables and top with rest of the rice. Drizzle saffron milk over the top, gently spread fried onions, cashews, and raisins for even coverage.
Cover the pot with a tight lid. Cook on lowest heat ('dum') for 20–25 minutes to allow the flavors to meld without scorching. Turn off heat and let rest 10 minutes before opening.
Fluff the biryani gently with a fork and serve hot, garnished with fresh cilantro and mint.
