Vegetable Biryani with Cucumber Raita
30min
45min
4
385
Chef's Note
For the best flavor, toast and grind your own whole spices if possible. The key to a perfect biryani is the layering technique and slow cooking, which allows the flavors to meld beautifully. If you want to save time, you can prepare the vegetables ahead and store them in the refrigerator.
Tags
Ingredients
1.5 cups basmati rice
3 cups water
3 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
2 whole bay leaves
1 2-inch piece cinnamon stick
4 whole cardamom pods
4 whole cloves
1 large, thinly sliced onion
2 tablespoons, minced ginger
3 cloves, minced garlic
1 teaspoon turmeric powder
1.5 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cups, cut into florets cauliflower
2 medium, diced carrots
1 cup, cut into 1-inch pieces green beans
1 cup, fresh or frozen green peas
1 medium, diced tomato
1.5 teaspoons, divided salt
0.25 cup, chopped fresh cilantro
2 tablespoons, chopped fresh mint leaves
0.25 teaspoon saffron threads
2 tablespoons warm milk
1 medium, grated cucumber
1 cup plain yogurt
0.5 teaspoon ground cumin
1 tablespoon, finely chopped fresh mint leaves
1 tablespoon lemon juice
Instructions
- 1
Rinse 1.5 cups of basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
- 2
Soak 0.25 teaspoon of saffron threads in 2 tablespoons of warm milk and set aside.
- 3
Heat a large pot over medium heat and add 2 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds, 2 bay leaves, 1 cinnamon stick, 4 cardamom pods, and 4 cloves. Sauté for 30 seconds until fragrant.
- 4
Add the sliced onion and cook for 8-10 minutes until golden brown.
- 5
Add 2 tablespoons of minced ginger and 3 minced garlic cloves. Sauté for 1 minute.
- 6
Add 1 teaspoon of turmeric, 1.5 teaspoons of garam masala, 1 teaspoon of ground coriander, and 1 teaspoon of ground cumin. Stir for 30 seconds.
- 7
Add 2 cups of cauliflower florets, 2 diced carrots, 1 cup of green beans, and the diced tomato. Cook for 5 minutes, stirring occasionally.
- 8
Add 1 teaspoon of salt and cook the vegetables for another 3-4 minutes until they begin to soften.
- 9
In a separate pot, bring 3 cups of water to a boil with 0.5 teaspoon of salt. Add the drained rice and cook until it's 70% done, about 5-6 minutes. Drain the rice.
- 10
In a heavy-bottomed pot or Dutch oven, add 1 tablespoon of ghee or oil. Layer half of the partially cooked rice, then all of the vegetable mixture, then 1 cup of green peas, and finally the remaining rice.
- 11
Drizzle the saffron milk over the top layer. Sprinkle with chopped cilantro and mint leaves.
- 12
Cover the pot with a tight-fitting lid (place a clean kitchen towel between the pot and lid if needed to create a better seal). Cook on low heat for 20 minutes.
- 13
While the biryani is cooking, prepare the raita by combining 1 grated cucumber (with excess water squeezed out), 1 cup of plain yogurt, 0.5 teaspoon of ground cumin, 1 tablespoon of chopped mint, 1 tablespoon of lemon juice, and a pinch of salt in a bowl. Mix well and refrigerate until serving.
- 14
Once the biryani is done, let it rest for 5 minutes. Gently fluff the rice with a fork, being careful not to break the grains.
- 15
Serve the vegetable biryani hot with the cucumber raita on the side.
Nutrition Information (per serving)
385
12g
58g
14g
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