Description
Indulge in the aromatic flavors of this Vegetable Biryani with Cucumber Raita! A fragrant rice dish packed with colorful vegetables and rich spices, served with a refreshing cucumber raita on the side. This dish is perfect for special occasions, family dinners, or when you want a hearty vegetarian meal
Ingredients
Scale
- 2 cups basmati rice, soaked for 30 minutes
- 3 tablespoons vegetable oil or ghee
- 1 large onion, thinly sliced
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 4 cloves
- 1 cardamom pod
- 1 teaspoon ginger-garlic paste
- 1 cup mixed vegetables (carrot, peas, green beans, and potatoes), diced
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt
- 1 1/2 cups water or vegetable broth
- Fresh cilantro leaves, chopped, for garnish
- Saffron strands soaked in warm milk (optional)
For the Cucumber Raita:
- 1 cup plain yogurt
- 1 small cucumber, grated
- 1 teaspoon cumin powder
- 1/2 teaspoon black salt (or regular salt)
- 1 tablespoon fresh mint leaves, chopped
- 1 teaspoon lemon juice
Instructions
- Cook the Biryani Rice:
- In a large pot, bring 1 1/2 cups of water or vegetable broth to a boil. Add the soaked rice and cook for 8-10 minutes, until the rice is about 80% cooked (still firm). Drain and set aside.
- Prepare the Vegetable Mixture:
- Heat oil or ghee in a large skillet over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom. Stir for a few seconds until fragrant.
- Add the sliced onions and cook until golden brown. Stir in the ginger-garlic paste and cook for another minute.
- Add the mixed vegetables, turmeric powder, garam masala, ground coriander, chili powder, and salt. Cook for 5-7 minutes until the vegetables are tender.
- Layer the Biryani:
- In a large pot or pressure cooker, layer half of the partially cooked rice, followed by the vegetable mixture. Top with the remaining rice. If using saffron, drizzle the saffron-infused milk over the top layer of rice.
- Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes (or 10 minutes on low pressure in a pressure cooker) to allow the flavors to meld.
- Make the Cucumber Raita:
- While the biryani is cooking, mix the yogurt, grated cucumber, cumin powder, black salt, chopped mint leaves, and lemon juice in a bowl. Chill in the refrigerator until ready to serve.
- Serve:
- Gently fluff the biryani with a fork. Garnish with fresh cilantro and serve hot with the cucumber raita on the side.
Notes
- You can use any combination of vegetables you like, such as bell peppers, zucchini, or cauliflower.
- For a vegan version, substitute the ghee with oil and use dairy-free yogurt for the raita.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course