Vegetable Biryani with Raita
A flavorful and aromatic Indian rice dish loaded with mixed vegetables and spices, served with cooling raita.
Ingredients
- 1 cup Basmati Rice
- 2 cups, chopped into small pieces Mixed Vegetables (Carrots, Peas, Green Beans, Potatoes, Cauliflower)
- 2 tbsp Biryani Masala
- 2 cloves, minced Garlic
- 1 medium, thinly sliced Onion
- 1 inch piece, grated Ginger
- 3 tbsp Ghee or Vegetable Oil
- 1 Bay Leaf
- 1 cup Plain Yogurt
- 1/2 cup, grated Cucumber
- 2 tbsp, chopped Cilantro
- 1 tbsp, chopped Mint Leaves
- Pinch (optional) Saffron Strands
- 2 tbsp (if using saffron) Warm Milk
- 1/4 tsp Turmeric Powder
Instructions
- Wash basmati rice thoroughly until the water runs clear. Soak in water for at least 30 minutes, or up to 1 hour. Soaking helps the rice cook evenly and become fluffy.
- If using saffron, soak a pinch of saffron strands in 2 tablespoons of warm milk. Set aside. This will infuse the biryani with a beautiful color and aroma.
- Heat ghee or vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add thinly sliced onion and sauté until golden brown and caramelized (about 8-10 minutes). Remove half of the caramelized onions and set aside for garnish.
- Add minced garlic and grated ginger to the pot; sauté for 1 minute until fragrant.
- Add mixed vegetables, turmeric powder and bay leaf; sauté for 5-7 minutes until the vegetables are slightly softened.
- Add biryani masala and cook for 1 minute, stirring constantly to prevent burning.
- Drain the soaked basmati rice thoroughly and add it to the pot. Gently stir to combine with the vegetables and spices.
- Add 2 cups of hot water or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked through and all the liquid has been absorbed. Avoid lifting the lid frequently, as this can release steam and affect the cooking process.
- While the biryani is cooking, prepare the raita: In a separate bowl, mix grated cucumber with plain yogurt, chopped cilantro, and chopped mint leaves. Add a pinch of salt. Set aside.
- Once the biryani is cooked, gently fluff the rice with a fork. If using, drizzle the saffron milk over the biryani. Cover the pot again and let it sit for 5-10 minutes to allow the flavors to meld.
- Garnish the biryani with the reserved caramelized onions. Serve hot with cucumber raita.
Cuisine: Indian
Suitability: vegetarian
Prep Time: 25 mins
Cook Time: 45 mins
Serving Size: 2
Meal Type: dinner