Vegetable Biryani with Raita
Fragrant basmati rice layered with mixed vegetables and aromatic spices, served with a cooling cucumber raita.
Cuisine: indian
Cooking time: 50 minutes
Serves: 4
Ingredients
- 1.5 cups basmati rice
- 3 cups mixed vegetables (carrot, peas, green beans, potato)
- 1 large red onion
- 1 medium tomato
- 2 teaspoons ginger-garlic paste
- 1 medium green chili
- 4 pieces whole cloves
- 3 pieces green cardamom pods
- 1 2-inch piece cinnamon stick
- 1 piece bay leaf
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1.5 teaspoons salt
- 2 tablespoons oil or ghee
- 0.5 cup plain yogurt
- 0.25 cup fresh cilantro
- 0.25 cup fresh mint leaves
- 3 cups water
- 1 medium cucumber
- 1 cup plain yogurt (for raita)
- 0.25 teaspoon cumin powder
- 0.25 teaspoon black pepper
Instructions
- 1. Rinse basmati rice until water runs clear. Soak for 20 minutes. Drain.
- 2. Heat oil/ghee in a deep pan. Add cumin seeds, cloves, cardamom, cinnamon, bay leaf. Sauté 1 min.
- 3. Add sliced onion. Cook until golden, about 6 minutes.
- 4. Stir in ginger-garlic paste and green chili. Sauté 1 minute.
- 5. Add chopped tomato, turmeric, coriander, garam masala, and salt. Cook until tomato softens, 3 minutes.
- 6. Add mixed vegetables. Sauté 3 minutes. Stir in yogurt, cook 2 minutes.
- 7. Add drained rice. Gently mix. Add 3 cups water. Bring to boil.
- 8. Lower heat, cover, and simmer 15 minutes until rice is cooked and water absorbed.
- 9. Turn off heat. Let rest 5 minutes. Fluff with fork. Top with cilantro and mint.
- 10. For raita: Grate cucumber, squeeze excess water. Mix with yogurt, cumin powder, pepper, and a pinch of salt.
- 11. Serve biryani hot with cucumber raita.
Generate your own personalized recipes at RecipeBot.