VEGETABLE BIRYANI WITH RAITA RECIPE
5/5
Vegetable Biryani with Raita is a delicious and aromatic Indian dish that combines fluffy basmati rice with a medley of colorful vegetables and a blend of aromatic spices. The rice is cooked with layers of sautéed vegetables, creating a flavorful and fragrant one-pot meal. The addition of spices like cumin, cardamom, cinnamon, and cloves infuses the dish with a rich and tantalizing aroma. The biryani is traditionally served with raita, a cool and creamy yogurt-based dip that balances the flavors and provides a refreshing contrast to the spiced rice. This classic dish is a delightful combination of textures, flavors, and colors, making it a favorite for gatherings, celebrations, or a special dinner at home.
INGREDIENTS
- 1 cup basmati rice
- 2 cups mixed vegetables (carrots, peas, beans, cauliflower, etc.), diced
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 green cardamom pods
- 1 cinnamon stick
- 4 cloves
- 1 bay leaf
- 1 teaspoon biryani masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh cilantro, chopped for garnish
For the Raita:
- 1 cup yogurt
- 1/2 cup cucumber, grated
- 1/2 teaspoon cumin powder
- Salt to taste
INSTRUCTIONS
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a large pot, heat vegetable oil over medium heat. Add cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for a minute until aromatic.
- Add sliced onions and cook until they turn golden brown.
- Add minced garlic and grated ginger. Sauté for another minute.
- Add chopped tomatoes and cook until they soften and release their juices.
- Stir in the biryani masala powder, turmeric powder, red chili powder, and salt. Mix well to combine the spices with the onion-tomato mixture.
- Add the mixed vegetables and sauté for a few minutes until they are partially cooked.
- Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices and vegetables.
- Pour 2 cups of water into the pot and bring it to a boil. Reduce the heat, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- While the biryani is cooking, prepare the raita by whisking together yogurt, grated cucumber, cumin powder, and salt in a bowl. Adjust the seasoning according to taste.
- Once the biryani is cooked, remove it from heat and let it sit for a few minutes. Fluff the rice with a fork and garnish with freshly chopped cilantro.
- Serve the Vegetable Biryani hot with a side of raita.
WEIGHT LOSS TIPS:
- Use minimal oil for cooking the biryani. You can also try using cooking spray or substitute some of the oil with vegetable broth to reduce the calorie content.
- Increase the vegetable-to-rice ratio in the biryani to make it more filling and nutritious.
- Choose brown basmati rice instead of white rice for added fiber and nutrients.
- Opt for low-fat or Greek yogurt for the raita to reduce the fat content.
- Practice portion control and avoid going for second helpings.
- Include a side salad or steamed vegetables to add more volume to the meal without adding excessive calories.
- Balance your calorie intake with regular exercise and physical activity.
NUTRITION VALUE
- Calories: 300-350 kcal
- Protein: 8-10g
- Fat: 10-12g
- Carbohydrates: 45-50g
- Fiber: 6-8g
