Vegetable Biryani with Cucumber Raita
Vegetable Biryani is a fragrant and flavorful Indian rice dish that combines aromatic basmati rice with a medley of vegetables and a blend of spices. The layers of rice and vegetables are cooked together, allowing the grains to absorb the essence of the spices and vegetables, resulting in a delightful harmony of tastes and textures.
INGREDIENTS
For Vegetable Biryani:
- 1 cup basmati rice, soaked for 30 minutes and drained
- Assorted vegetables (such as carrots, peas, beans, and potatoes), chopped
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup plain yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro leaves
- 2 teaspoons biryani masala powder
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Whole spices (bay leaves, cloves, cinnamon stick)
- Ghee or oil for cooking
- Salt to taste
For Cucumber Raita:
- 1 cup plain yogurt
- 1 small cucumber, grated
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chaat masala (optional)
- Salt to taste
INSTRUCTIONS
Vegetable Biryani:
In a large pot, heat ghee or oil. Add cumin seeds and whole spices. Sauté until aromatic.
Add sliced onions and sauté until they turn golden brown.
Stir in ginger paste and garlic paste. Cook for a minute until fragrant.
Add chopped tomatoes, turmeric powder, red chili powder, and biryani masala powder. Cook until the tomatoes soften.
Add assorted chopped vegetables and sauté for a few minutes.
Add soaked and drained rice to the pot. Gently mix to combine with the vegetables.
Pour in yogurt, chopped mint leaves, and chopped cilantro leaves. Mix well.
Add water (usually around 1.5 to 2 cups) and salt. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer until the rice and vegetables are cooked and the water is absorbed.
Once cooked, let the biryani rest for a few minutes before fluffing it with a fork.
Cucumber Raita:
In a bowl, combine plain yogurt, grated cucumber, cumin powder, chaat masala (if using), and salt.
Mix well until all ingredients are thoroughly combined.
TIPS
You can add saffron soaked in warm milk to the biryani before cooking to enhance its flavor and appearance.
For a richer biryani, you can add fried cashews and raisins to the dish.
Allow the biryani to rest after cooking to allow the flavors to meld and the rice to settle.
NUTRITION VALUE
serving of Vegetable Biryani
- Calories: Approximately 350-400 kcal
- Protein: About 5-8g
- Carbohydrates: Around 65-70g
- Fat: Approximately 8-10g
For one serving of Cucumber Raita:
- Calories: Approximately 50-70 kcal
- Protein: About 3-5g
- Carbohydrates: Around 5-7g
- Fat: Approximately 2-4g
