Malabar Biryani | Kerala Thalassery Biryani (Veg)

For the rice

• 2 cups rice - soaked in 3 cups water, kaima rice or basmati rice
• 6 cups water - for cooking rice
• ¼ or ⅓ cup cashews - chopped
• 15 to 20 curry leaves
• ¼ cup raisins
• 1 cup onions - thinly sliced
• 5 to 6 tablespoons oil
• 12 to 15 saffron strands dissolved in 1.5 tablespoon water or yellow edible color or a pinch of turmeric dissolved in water can also be used.
• salt as required

For the vegetable gravy

• 2 cup chopped vegetables - I used small eggplants (brinjal), potato, carrots
• ½ cup green peas - fresh or frozen
• 1.5 cups onions - thinly sliced
• 2 inches cinnamon stick
• 7 to 8 cloves
• 4 to 5 green cardamoms
• 2 cups coconut milk - thick or canned thick coconut milk
• 1 tablespoon ginger garlic paste
• 2 green chilies - chopped
• ½ cup water or as needed
• 1 teaspoon coriander powder (ground coriander)
• 1 teaspoon fennel powder (ground fennel)
• ½ teaspoon black pepper powder
• ¼ or ½ teaspoon red chilli powder or cayenne pepper
• ¼ or ½ teaspoon turmeric powder (ground turmeric)
• ½ or 1 tablespoon lemon juice or ¼ cup curd (yogurt)
• 1 tablespoon mint leaves - chopped
• 1 tablespoon Coriander leaves (cilantro), chopped
• salt as required