Yogurtsaladforbiryani Recipes

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RAITA RECIPE WITH 12 VARIATIONS



Raita Recipe with 12 Variations image

Raita is a quick side dish made with curd, veggies, spices & herbs. It is usually eaten as a side with pulao, biryani, kebabs or snacks.

Provided by Swasthi

Categories     Side

Time 6m

Number Of Ingredients 7

1 cup curd ((fresh plain yogurt, more if required))
1 medium onion (chopped (2 to 4 tbsps))
½ cup cucumbers ((peeled & chopped))
¼ teaspoon salt ((adjust to taste))
1 to 2 green chilies (deseeded & chopped)
1 to 2 tablespoons coriander leaves ((chopped finely cilantro))
½ teaspoon cumin powder (or roasted jeera (optional))

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.

Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 280 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

BIRYANI WITH YOGURT MARINATED CHICKEN



Biryani with Yogurt Marinated Chicken image

This is, as called by my mom, my signature biryani recipe. It's healthy and has half of the calories of a normal take-away so that's a bonus!

Provided by Hazel Grace

Categories     World Cuisine Recipes     Asian     Indian

Time 1h50m

Yield 12

Number Of Ingredients 18

1 (8 ounce) container whole milk yogurt
6 cloves garlic, crushed
2 teaspoons finely grated ginger root
1 ½ teaspoons garam masala
½ teaspoon ground turmeric
salt to taste
2 pounds skinless, boneless chicken breast halves
6 cups basmati rice
1 pinch saffron
7 ¾ cups water, divided
¼ cup olive oil, divided
3 onions, sliced, separated into rings
3 tomatoes, sliced
6 whole cloves
5 cardamom pods
3 cinnamon sticks
1 tablespoon cumin seeds
2 tablespoons prepared masala curry sauce

Steps:

  • Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
  • Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
  • Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
  • Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
  • Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
  • Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
  • Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 83.3 g, Cholesterol 45.5 mg, Fat 8.5 g, Fiber 2.8 g, Protein 24.8 g, SaturatedFat 2 g, Sodium 79.5 mg, Sugar 4.5 g

YOGURT SALAD FOR BIRYANI



Yogurt Salad for Biryani image

This is the most delicious yogurt salad to serve with biryani, particularly chicken biryani. My mom's friend tried this recipe from a magazine from Kerala, India called Vanitha and sometimes I just make this to eat by itself!

Provided by Blue Peacock

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups granny smith apples, peeled and diced into 1 inch cubes
1 cup red onion, thinly sliced
1 cup cucumber, skinned,seeded and diced
1/4 cup fresh cilantro, chopped
1 teaspoon salt, to taste
2 tablespoons jalapeno peppers, chopped (I leave half of the seeds in)
4 -5 cups plain yogurt, slightly whipped with a whisk to make it smooth (you can also adjust it according to your preference)

Steps:

  • Season yogurt with salt, mixing well.
  • Add apples, onions, cucumber, cilantro and jalapeno.
  • Mix all ingredients until well combined and place in the refrigerator before serving to guests, (or you can prepare the salad right before serving.).
  • You can also add raisins if you like.
  • Enjoy!

Nutrition Facts : Calories 101.8, Fat 4.1, SaturatedFat 2.6, Cholesterol 15.9, Sodium 348.4, Carbohydrate 12.6, Fiber 1.1, Sugar 10.1, Protein 4.6

YOGURT MARINATED LAMB WITH TRI-MASALA AND BASMATI RICE (HYDERABADI BIRYANI)



Yogurt Marinated Lamb with Tri-Masala and Basmati Rice (Hyderabadi Biryani) image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 37

1 pound lamb, cut into 1-inch cubes
1 pint plain yogurt
4 teaspoons ghee or clarified butter
3 cloves
3 cardamom pods
3 cinnamon sticks
3 green chiles, chopped
3 large onions, chopped
3 tomatoes, diced
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/2 cup water
1/2 teaspoon salt
2 cups basmati rice
3 teaspoons ghee or clarified butter
3 cloves
3 cardamom pods
3 sticks cinnamon
1 bay leaf
1 teaspoon black cumin seeds
3 1/2 cups water
1 1/2 teaspoon salt
1 pinch saffron (or yellow food coloring)
1/4 cup milk
1 large onion, peeled sliced and fried, for garnish
1/8 cup cashews, for garnish
1/8 cup raisins, for garnish
2 peeled and quartered hard boiled eggs, for garnish
1 large garlic clove
1 -inch piece fresh ginger, peeled
2 tablespoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons poppy seeds
12 red chiles
1/2 cup grated coconut
3 teaspoons chopped cashew nuts
1/2 cup plain yogurt

Steps:

  • Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
  • Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
  • Prepare masala 1 by grinding together garlic clove and ginger to a fine paste. This can be done through the feed tube of a running food processor and finished with a mortar and pestle or molachete.
  • Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds (either manually with a mortar and pestle or with a coffee grinder). Then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
  • Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
  • To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
  • For the rice:
  • Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
  • Preheat oven to 350 degrees F.
  • The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. Dissolve the saffron (or yellow food coloring) in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani (with foil) and bake for 30 minutes. Let rest for a few minutes before serving.
  • Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA



Indian Cucumber and Yogurt Salad: Cucumber Raita image

Provided by Aarti Sequeira

Time 10m

Yield about 4 cups

Number Of Ingredients 7

2 cups plain whole milk or low-fat yogurt
2 cups grated English or Persian cucumber (unpeeled)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
Freshly ground black pepper

Steps:

  • Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

YOGURT FRUIT SALAD



Yogurt Fruit Salad image

This pretty dish is similar to an ambrosia salad. The mixture of fruits is very refreshing, and it's quick and easy to fix, too.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 large apples, chopped
1 cup green grapes, halved
1 cup sliced peeled peaches or pears
1 cup dried cherries
1/4 cup sweetened shredded coconut
1/4 cup chopped walnuts
1/2 cup vanilla yogurt
6 lettuce leaves

Steps:

  • In a large bowl, combine the first six ingredients. Add yogurt; toss to coat. Serve on lettuce.

Nutrition Facts : Calories 208 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

HONEY-YOGURT BERRY SALAD



Honey-Yogurt Berry Salad image

I wanted my family to eat more fruit but not more sugary ingredients. This berry salad lets you play with different low-fat yogurts and fruits. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
1-1/2 cups fresh blackberries
1 cup reduced-fat plain yogurt
1 tablespoon honey
1/4 teaspoon grated orange zest
1 tablespoon orange juice

Steps:

  • Place berries in a glass bowl; toss to combine. In a small bowl, mix remaining ingredients. Spoon over berries.

Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

HYDERABADI BIRYANI (YOGURT MARINATED LAMB)



Hyderabadi Biryani (Yogurt Marinated Lamb) image

Make and share this Hyderabadi Biryani (Yogurt Marinated Lamb) recipe from Food.com.

Provided by Member 610488

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 37

1 lb lamb, cut into 1-inch cubes
1 pint plain yogurt
4 teaspoons ghee or 4 teaspoons clarified butter
3 cloves
3 cardamom pods
3 cinnamon sticks
3 green chilies, chopped
3 large onions, chopped
3 tomatoes, diced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/2 cup water
1/2 teaspoon salt
2 cups basmati rice
3 teaspoons ghee or 3 teaspoons clarified butter
3 cloves
3 cardamom pods
3 cinnamon sticks
1 bay leaf
1 teaspoon black cumin seeds
3 1/2 cups water
1 1/2 teaspoons salt
1 pinch saffron thread
1/4 cup milk
1 large onion, peeled sliced and fried (garnish)
1/8 cup cashews, chopped (garnish)
1/8 cup raisins (garnish)
2 hard-boiled eggs, peeled and quartered (garnish)
1 large garlic clove
1 (1 inch) fresh ginger, peeled
2 tablespoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons poppy seeds
12 red chilies
1/2 cup coconut flakes, grated
3 teaspoons cashews, chopped
1/2 cup plain yogurt

Steps:

  • Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
  • Begin preparing rice by soaking in water for 20 minutes. Drain and set aside.
  • Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste.
  • Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices.
  • Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor.
  • To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors.
  • Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.
  • Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool.
  • Preheat oven to 350°F.
  • The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice.
  • Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving.
  • Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs.

ONE-POT VEGETABLE BIRYANI



One-Pot Vegetable Biryani image

Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn't compromise flavor.

Provided by Zainab Shah

Categories     dinner, vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 27

2 cups basmati rice
1/4 cup ghee or any neutral oil
1 dried bay leaf
2 whole star anise (optional)
4 whole cloves
4 cardamom pods
4 fresh Thai green chiles or green finger chiles, stems removed
1 medium red onion, finely chopped
1 tablespoon ginger paste or freshly grated ginger
1 tablespoon garlic paste or freshly grated garlic
1/2 teaspoon turmeric powder
2 teaspoons Kashmiri red chile powder or other ground red chile
1 plum tomato, finely chopped
1/2 cup chopped cilantro leaves
1/2 cup chopped mint leaves
1 medium carrot, peeled and thinly sliced
1 small potato, peeled and finely diced
1 cup small cauliflower florets
1/2 cup frozen green peas, thawed
1/2 cup cut green beans (fresh or frozen)
1/2 cup full-fat Greek yogurt
2 tablespoons fine sea salt
2 1/2 cups unsalted vegetable stock or water
1 teaspoon garam masala
1 tablespoon fresh lemon juice, plus 3 lemon slices
1/2 cup fresh pomegranate seeds (optional)
1/4 cup toasted or fried cashews, halved (optional)

Steps:

  • Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
  • Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
  • Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
  • Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
  • Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.

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CHICKEN BIRYANI WITH COCONUT CILANTRO CHUTNEY - FEASTING AT HOME
2015-10-15 Make the Cilantro Coconut Yogurt Sauce: Place the yogurt, coconut, chilies, cilantro, ginger and salt in a blender and blend. Place in a bowl and make the finishing oil. In a small skillet, heat the oil, and add the spices. When the mustard seeds begin popping, after 30 seconds or so, pour over the yogurt sauce.
From feastingathome.com


YOGURT SALAD DRESSING RECIPES | FOOD & WINE
2017-01-13 Go to Recipe This vinaigrette is made lusciously thick and creamy with a couple tablespoons of Greek yogurt, whose flavor is great alongside …
From foodandwine.com


THE BEST VEG BIRYANI | VEGETABLE BIRYANI RECIPE - MY FOOD STORY
2022-01-19 Spread out the remaining rice to cover the pot completely. Drizzle the saffron milk and ghee over the rice. Cover the pot with a lid and leave the Biryani to cook on dum for about 15-20 mins. or until the rice is done. Drizzle with fried onions and serve hot.
From myfoodstory.com


HOW TO MAKE INDIAN YOGHURT DIP (RAITA) - YOUTUBE
A light and cooling dip made with yogurt, cucumber and mint. So great for cooling the palate alongside a spicy curry. This is my simple 5-ingredient Raita re...
From youtube.com


BIRYANI WITH YOGURT - 16 RECIPES - PETITCHEF
Paneer kofta biryani. Main Dish Very Easy 45 min 30 min. Ingredients: For the rice: Basmati rice 1.25 cups Jeera 1 teaspoon Bay leaf 1 Salt 1/2 teaspoon Cardamom 2-3 pods Clove 2 sticks Butter 1 tablespoon For the marin... Clove Cardamom Turmeric Cumin Onion Indian Garam Masala Coriander Ginger rice.
From en.petitchef.com


EASY FRUIT SALAD WITH YOGURT DRESSING - HEALTHY - THE WORKTOP
2020-04-08 Instructions. Peel the clementines or mandarin oranges and separate them into segments. In a large bowl, combine all the prepared fruit. In a small bowl, mix together the yogurt and honey until well combined. Gently pour the yogurt mixture over the fruit and fold everything together. Serve immediately.
From theworktop.com


VEG BIRYANI RECIPE | VEGETABLE BIRYANI - SWASTHI'S RECIPES
2021-12-12 How To Make Veg Biryani (Recipe 1) 1. Add 1 cup basmati rice to a bowl and rinse well a few times until the water runs clear. Soak it for 20 to 30 minutes. Meanwhile rinse and chop vegetables & herbs. After 20 to 30 mins, drain the water …
From indianhealthyrecipes.com


THE BEST BIRYANI RECIPES | ALLRECIPES
2020-10-15 Our 12 Best Biryani Recipes. By Carl Hanson Updated October 15, 2020. It's the best of biryani! There are countless ways to make this comforting and aromatic Indian long-grain rice dish. In this top-rated collection, you'll find vegetarian biryani, chicken and lamb biryani, and shrimp biryani recipes. And we're just scratching the surface here.
From allrecipes.com


YOGURT SAUCE FOR BIRYANI - ALL INFORMATION ABOUT HEALTHY RECIPES …
This recipe makes medium spicy Biryani if you like it extra spicy adjust the green chilies and chili powder. Cook time 1 hour also include layering. It takes me 1 1/2 hour from start to finish. We enjoy this dish with side of salad and this refreshing cucumber raita (a yogurt sauce with shredded cucumber). View full detailed video on you tube
From therecipes.info


DELICIOUS VEGETABLE BIRIYANI & RAITA (YOGURT SIDE) - A FOR APPETITE
Here a simple and easy Raita recipe: 2 cup whole milk yogurt. 1 small Tomato , finely chopped. 1/2 of a red or yellow onion ,finely chopped. 1/4 cup of finely chopped cilantro. 1/2 cup of water, add more if needed. Salt to taste. Put all the ingredients in a bowl and mix together , after which refrigerate till serving.
From aforappetite.com


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