Vegetable Biryani with Raita

Instructions

1. Step 1

   Grate the cucumber, then squeeze out excess moisture. Mix it with the yogurt, cilantro, ground cumin, black pepper, and salt; cover and refrigerate the raita until serving.

   Ingredients used: 5.0 gr Cilantro, 150.0 gr Cucumber, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 240.0 gr Plain Yogurt, 2.0 gr Salt

   Cookware: Box Grater, mixing bowl

2. Step 2

   Combine the milk and saffron in a small bowl and leave to infuse.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Milk, 0.2 gr Saffron

   Cookware: small bowl

3. Step 3

   Rinse the basmati rice in a fine-mesh sieve until the water runs mostly clear, then drain well.

   Ingredients used: 300.0 gr Basmati Rice

   Cookware: fine mesh sieve

4. Step 4

   Bring the water to a boil in a large saucepan. Add the cardamom, cinnamon, cloves, bay leaves, and salt.

   Ingredients used: 2.0 piece Bay Leaf, 6.0 piece Cardamom, 1.0 piece Cinnamon, 6.0 gr Salt, 1920.0 ml Water, 5.0 piece Whole Clove

   Cookware: large saucepan

5. Step 5

   Add the rinsed rice and boil until the grains are flexible but still firm at the center.

   Timer: 6 min (fixed)

   Cookware: large saucepan

6. Step 6

   Drain the parboiled rice through the sieve and set it aside. Remove and discard the whole spices if desired.

   Cookware: fine mesh sieve

7. Step 7

   Heat the vegetable oil in the heavy-bottomed pot over medium heat. Add the onions and cook until deep golden; transfer one-third of the cooked onions to a small bowl.

   Timer: 12 min (fixed)

   Ingredients used: 300.0 gr Onion, 45.0 ml Vegetable Oil

   Cookware: Heavy-bottomed pot with lid, small bowl, wooden spoon

8. Step 8

   Add the cumin seeds, garlic, and ginger to the onions remaining in the pot. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Cumin Seed, 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: Heavy-bottomed pot with lid, wooden spoon

9. Step 9

   Add the tomatoes, turmeric, ground chili, and garam masala. Cook over medium heat until the tomatoes soften into a thick mixture.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 gr Garam Masala, 2.0 gr Ground Chili, 2.0 gr Ground Turmeric, 200.0 gr Tomato

   Cookware: Heavy-bottomed pot with lid, wooden spoon

10. Step 10

    Stir in the cauliflower, carrots, green beans, and salt. Cover and cook over medium heat until the vegetables begin to soften.

    Timer: 7 min (fixed)

    Ingredients used: 150.0 gr Carrot, 200.0 gr Cauliflower, 120.0 gr Green Bean, 4.0 gr Salt

    Cookware: Heavy-bottomed pot with lid, wooden spoon

11. Step 11

    Add the green peas, yogurt, and lemon juice. Cook uncovered over medium heat until the mixture is thick and the vegetables are almost tender.

    Timer: 3 min (fixed)

    Ingredients used: 100.0 gr Green Pea, 15.0 ml Lemon Juice, 120.0 gr Plain Yogurt

    Cookware: Heavy-bottomed pot with lid, wooden spoon

12. Step 12

    Spread the vegetable mixture evenly in the pot and cover it with the parboiled rice. Scatter over the reserved onions, mint, and cilantro, then drizzle with the saffron milk.

    Ingredients used: 10.0 gr Cilantro, 15.0 gr Mint

    Cookware: Heavy-bottomed pot with lid

13. Step 13

    Cover tightly and cook over low heat until the rice is tender and the biryani is steaming throughout.

    Timer: 20 min (fixed)

    Cookware: Heavy-bottomed pot with lid

14. Step 14

    Remove the pot from the heat and leave it covered to rest. Gently fluff the rice, lifting vegetables from the bottom, and serve with the chilled raita.

    Timer: 10 min (fixed)

    Cookware: Heavy-bottomed pot with lid, wooden spoon