Vegetable Biryani and Cucumber Yoghurt

Vegetables prevent unwanted signs of aging and keep skin young because of phytonutrients, vitamin C and high water content. Many vegetables are 85% to 95% water, which helps hydrate the skin and reduce wrinkles. And phytonutrients, found in all vegetables, can guard against premature aging by preventing cell damage from stress, the sun, pollution and other environmental toxins.

    This combination does not exist.

    Yoghurt 35.0 grams


    Red Onion 35.0 grams

    Red Onion

    Garam Masala 2.0 grams

    Garam Masala

    Biryani Masala Packet 2.0 grams

    Biryani Masala Packet

    Cashew 5.0 grams


    Basmati Rice 50.0 grams

    Basmati Rice

    Green Chili 3.0 grams

    Green Chili

    Potato 50.0 grams


    Tomato 25.0 grams


    Green Peas 25.0 grams

    Green Peas

    Cucumbers 25.0 grams


    Carrots 25.0 grams


    Coriander 3.0 grams


    Mint Leaves 3.0 grams

    Mint Leaves

    Fresh Ginger and Garlic Paste 10.0 grams

    Fresh Ginger and Garlic Paste

    • Time : 30.0 mins
    • |
    • Calories: 390.0 kcal
    • |
    • Protein : 11.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 73.0 g
    : Your Kitchen Essentials
    Utensils: Large cooking pot | Mixing bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil or Ghee (clarified butter) |
    : Prepare the Ingredients
    Rice: wash the rice under running water and soak for 20 minutes. Drain just before cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Potatoes: peel and cut into small dices
    - Carrots: peel and cut into small dices
    - Red Onion: peel and slice
    - Green Chili: slice thinly
    - Tomato: chop
    - Coriander: chop finely
    - Mint Leaves: chop finely
    - Cucumber: cut into small dices (you can grate it if you want).
    : Cook the Biryani
    Heat some oil or ghee in a cooking pot. Toss in the contents from Biryani masala packet (whole spices), let them cook for around 30 seconds (stirring to avoid burning) before adding in the onions. Cook for a further 3 minutes or until the onion starts to brown. Now add in the ginger and garlic paste and green chili. Sautee for about a minute. Add the cashews and stir till cashews are light brown in colour.

    Now add the chopped vegetables; potatoes, carrots, green peas, tomato. cook for 2 minutes before adding garam masala. Mix well. Pour in 500ml of hot water, add salt (as per your taste). As the water comes to boil, add the rice. Bring it to a simmer and let some water get absorbed. Now cover and let it cook for 20-25 minutes or until the rice and potatoes are cooked through. Add coriander (save some for garnish). Mix.
    : Finish, Plate and Serve
    In a mixing bowl combine; add yoghurt and salt. Whisk it well. Add cucumber and mint. Mix well. Check the seasoning.

    Plate and Serve:
    Plate the Biryani. Garnish with some chopped coriander and serve with mint yoghurt.