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Vegetable Biryani with Raita

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Lunch
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Vegetable Biryani:
  • 1½ cups basmati rice (soaked for 30 minutes)
  • 2 tablespoons ghee or vegetable oil
  • 1 large onion, thinly sliced
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 3–4 cloves
  • 2–3 green cardamoms
  • 1-inch cinnamon stick
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, slit
  • 1 cup mixed vegetables (carrot, beans, peas, cauliflower, potatoes)
  • 1 medium tomato, chopped
  • 1/2 cup yogurt (curd)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon biryani masala or garam masala
  • Salt to taste
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • Few saffron strands soaked in 2 tablespoons warm milk
  • 2½ cups water (for cooking rice)
  • Fried onions (optional, for garnish)
  • For the Raita:
  • 1 cup yogurt (curd), whisked
  • 1 small cucumber, grated
  • 1 small tomato, finely chopped
  • 1/4 teaspoon roasted cumin powder
  • Salt to taste
  • 1 tablespoon coriander or mint leaves, chopped

Instructions
 

  • Step 1: Cook the Rice : Rinse soaked basmati rice and cook it in boiling water with a pinch of salt until it’s 70–80% cooked. Drain and set aside.
  • Step 2: Sauté the Aromatics : Heat ghee in a large pan or pot. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon; sauté until fragrant. Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and green chili; cook for 1 minute.
  • Step 3: Cook the Vegetables : Add chopped vegetables and tomatoes. Cook for 3–4 minutes. Add chili powder, turmeric, biryani masala, and salt. Mix in yogurt and stir well until veggies are coated and slightly tender.
  • Step 4: Layer the Biryani : Remove half of the vegetables and set aside. Layer half the cooked rice over the remaining vegetables. Sprinkle half the mint, coriander, and saffron milk. Add the remaining vegetables and top with the rest of the rice. Sprinkle remaining mint, coriander, and saffron milk.
  • Step 5: Dum (Steaming) Process : Cover the pot with a tight-fitting lid (or seal with dough for authenticity). Cook on low heat for 15–20 minutes. Turn off heat and let it rest for 10 minutes before gently fluffing.
  • Step 6: Prepare the Raita : In a bowl, combine whisked yogurt, grated cucumber, tomato, cumin powder, and salt. Mix well and garnish with chopped coriander or mint leaves.