Kerala-style vegetable biryani with coconut milk

Ingredients

• 1 kg of rice for biryani
• 50 g of cashew nuts
• 50 grams of grapes
• 200 g each: green peas, carrots, cabbage, tomatoes, zucchini (small squash), cauliflower, green beans
• 4 green chili peppers
• One piece of ginger
• chopped curry leaves and cilantro
• 1 tablespoon of ground masala
• 2 onions, finely chopped
• 1 cup of ghee
• 2 cups of shredded coconut
• salt

Sauté the finely chopped onions in a portion of the ghee, then set aside.

Squeeze the shredded coconut with a little warm water: set aside the first, thick milk, then squeeze again with water to obtain a second, thinner milk.

Cook the rice until it is about three-quarters cooked, then drain it.

In the second milk, cook the vegetables, chopped chili peppers, ginger, curry leaves, cilantro, and masala.

When the vegetables are almost cooked, add the rice and stir.

Combine half of the cashews with the milk and salt, then pour over the rice and mix again.

Top with fried onions, drizzle with a spoonful of ghee, and sprinkle with the remaining chopped onions and ghee-glazed grapes.

Cover tightly and let it rest for a few minutes over very low heat.