Vegetable Biryani With Green Raita Recipes

RAITA RECIPE WITH 12 VARIATIONS

Steps:

• Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
• Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
• Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
• Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
• Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.
• Stir gently. If required add more yogurt. Taste test and add more salt if required.
• Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

VEGETABLE BIRYANI WITH GREEN RAITA

Steps:

• Tip the rice into a pan of boiling water and cook for 12 mins until only half cooked. Drain, but reserve the water. Meanwhile, heat the oil in a large non-stick pan that has a lid, and fry the onion over a medium heat until golden. If it starts to catch, cover with the lid.
• Tip in the carrots and cauliflower, and continue cooking, covered, for 5 mins. Stir in the curry powder, cinnamon and cumin seeds, the ginger and garlic. Stir well. Tip in the rice, add 2 tbsp of the yogurt and pour in 300ml of the reserved rice water mixed with the bouillon powder. Stir in the cashews and peas. Cover and cook for 10 mins over a gentle heat until the rice is tender and all the liquid has been absorbed. Add half the mint and half the coriander, then leave to rest for 5 mins.
• Meanwhile, make a raita by stirring the remaining mint and coriander into the remaining yogurt, then add 1 tbsp cold water to loosen - you can whizz together with a hand blender if you want a green raita. Spoon into small bowls to serve alongside the biryani.

VEGETABLE BIRYANI

Steps:

• Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
• Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
• Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

VEG BIRYANI | VEGETABLE BIRYANI | RAITA | VEG BIRYANI WITH RAITA

Steps:

• Wash and soak rice at least 30 minutes before starting for preparation.
• Heat a pan add ghee, oil, cashew nuts, cinnamon, cloves, long pepper, star anise, cumin seeds, cardamon.
• Saute for a minute until cashew nuts and other spices turn golden.
• Add onions and slit green chillies. Fry until it turns to golden brown.
• Add ginger and garlic paste, mix well and fry till the raw smell disappears.
• Add chopped carrots, french beans, potatoes and also add a cup of peas.
• Mix and fry for 5 minutes. Add tomatoes fry for 2 minutes.
• Add yoghurt, turmeric powder, red chilli powder, coriander powder, biryani powder, and salt saute for a couple of minutes till it gets a nice aroma.
• Now our veggies will absorb all the masala texture.
• Measurement of water is most important, in which our entire biryani depends. For 2 cups of rice add 3 cups of water including veggies.
• Add water to vegetable masala texture pan and let begin to boil. Meanwhile, take soaked rice, drain the water from the rice and set aside.
• When the water begins to boil add rice to the pan and give a mix.
• Add mint leaves and coriander leaves stir.
• When the water gets evaporate close the lid. In a low flame dum the rice for 5 minutes.
• Mix and squeeze lemon juice into the biryani. Again close the lid leave for 2 more minutes.
• Vegetable biryani is ready. Garnish with fried cashew nuts and coriander leaves Serve with raita.
• Take a bowl to add chopped onions, green chilli, coriander leaves and salt mix well.
• Add yoghurt mix well all the ingredients. Add little water if necessary mix well.
• Garnish with coriander leaves on top. Serve as a side dish, especially in biryani recipes.

MRS. AYYER'S VEGETABLE BIRYANI WITH TEMPERED ONION-CUCUMBER RAITA

Steps:

• Peel seed, and cut the cucumber into 1/2-inch dice. Set aside. Heat 1 tablespoon of the ghee in a small saute pan over medium heat. Add the mustard seeds and saute for about 3 minutes, or until the seeds begin to pop. Remove immediately from the heat. Combine yogurt and buttermilk in a mixing bowl. Whisk in the mustard seeds and ghee. Fold in 1/2 cup of the onion and the reserved cucumber. Taste and adjust the seasoning with salt. Cover and refrigerate the raita until ready to use. Put the carrots and beans in a medium saucepan filled with rapidly boiling water and blanch for 30 seconds. Drain well and refresh under cold running water. Pat dry and set aside. Put the remaining 1/4 cup of ghee in a large saucepan over medium heat. Add the cayenne chile, garlic, ginger, and the remaining onion and saute for about 4 minutes, or until golden brown. Add the lime juice. Stir in the peas and the reserved carrots and beans and saute for 5 minutes. Stir in the saffron, cumin, garam masala, and turmeric and saute for 1 minute. Add the rice and continue to saute for an 5 additional minutes. Stir in the cashews and serve with a bowl of tempered onion-cucumber raita on the side.