Go Back
–+ servings

Vegetable Biryani and Cucumber Raita

This Vegetable Biryani accompanied by Cucumber Raita is more than just a meal: it's a culinary experience, a journey through the traditions and flavors of India.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main course
Cuisine Indian
Servings 3 servings

Ingredients
  

For the Raita:

  • 250 ml of vegan yogurt
  • 1 small cucumber peeled and finely grated
  • 2 tablespoons of fresh mint finely chopped
  • 1 tablespoon of fresh coriander finely chopped
  • 1/2 teaspoon of ground cumin
  • Salt and black pepper to taste

For the Spices to be Grilled:

  • 2 teaspoons of cumin seeds
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 small cinnamon stick
  • A few black peppercorns

Spices for Biryani:

  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of garam masala
  • 1/2 teaspoon of paprika or red chili powder

For the Biryani:

  • 300 g of basmati rice soaked for 30 minutes then drained
  • 45 ml of vegetable oil
  • 1 large onion thinly sliced
  • 2 garlic cloves minced
  • 2 cm piece of ginger minced
  • 1-2 green chilies chopped (adjust according to spice tolerance)
  • 150 g of carrots cut into small cubes
  • 150 g of potatoes peeled and cut into small cubes
  • 150 g of cauliflower cut into small florets
  • 100 g of green peas
  • 100 g of green beans cut
  • 60 ml of vegan yogurt
  • 2 tablespoons of fresh mint leaves chopped
  • 2 tablespoons of fresh coriander chopped
  • 1 liter of water
  • Salt to taste
  • Roasted cashews and raisins for garnishing optional

Instructions
 

Preparing the Raita:

  • Squeeze the grated cucumber to extract the excess water.
  • In a bowl, combine the yogurt with the grated cucumber, mint, coriander, and cumin.
  • Season with salt and pepper according to your taste.
  • Refrigerate for at least 30 minutes before serving.

Preparing the Rice:

  • Rinse the basmati rice several times and let it soak for 30 minutes. Then, drain it.

Grilling the Whole Spices:

  • Heat a small amount of oil in a pan. Add the cumin seeds, cardamom pods, cloves, cinnamon stick, and black peppercorns. Grill the spices for a few minutes until they start to crackle.

Cooking the Vegetables:

  • Add the onion, garlic, and ginger to the pan with the grilled spices. Sauté until the onions turn golden.
  • Add the chopped vegetables (carrots, potatoes, cauliflower), green peas, and green beans. Sauté over medium heat. The goal is to cook them until they start to become tender, which typically takes about 10 minutes.
  • Then, add the vegan yogurt and spices for Biryani. Mix well and continue cooking for about 10 to 15 minutes, adding a little water if necessary to prevent the vegetables from sticking.

Cooking the Rice:

  • In another pot, bring 1 liter of water to a boil with a little salt. Add the drained basmati rice and cook until it's almost done (about 70-80%).

Assembling the Biryani:

  • In a large heavy-bottomed pot, spread a layer of rice, then a layer of the vegetable mixture. Repeat the process, ending with a layer of rice. Sprinkle with chopped mint and coriander leaves. Cover and cook over low heat for about 20 minutes.

Serving:

  • Garnish the Biryani with roasted cashews and raisins if desired. Serve hot with cucumber raita or a salad.
Keyword Traditional food
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite

A recipe proposed by Maison Marmite