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Vegetable Biryani, Mint & 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.

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    Yoghurt 35.0 grams

    Yoghurt

    Bay Leaves 1.0 grams

    Bay Leaves

    Black Pepper Corns 1.0 grams

    Black Pepper Corns

    Garam Masala 2.0 grams

    Garam Masala

    Cloves 1.0 grams

    Cloves

    Cumin Seeds 2.0 grams

    Cumin Seeds

    Cinnamon stick 2.0 grams

    Cinnamon stick

    Cashew 2.0 grams

    Cashew

    Basmati Rice 50.0 grams

    Basmati Rice

    Cauliflower 25.0 grams

    Cauliflower

    Tomato 25.0 grams

    Tomato

    Garlic 5.0 grams

    Garlic

    Ginger 5.0 grams

    Ginger

    Green Peas 25.0 grams

    Green Peas

    Red Chili 3.0 grams

    Red Chili

    Red Onion 35.0 grams

    Red Onion

    Potato 50.0 grams

    Potato

    Cucumbers 25.0 grams

    Cucumbers

    Carrots 25.0 grams

    Carrots

    Coriander 3.0 grams

    Coriander

    Mint Leaves 3.0 grams

    Mint Leaves


    • Time : 30.0 mins
    • |
    • Calories: 390.0 kcal
    • |
    • Protein : 11.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 73.0 g
    Soak the Rice
    Rice: wash and soak for 20 minutes. Drain just before cooking
    Mise en Place
    Prepare the vegetables as follows:

    Potatoes, Russet; wash, dry, peel and cut into small dices
    Green peas, shelled; wash and dry
    Carrots; wash, dry, peel and cut into small dices
    Red Onion; peel and slice
    Garlic; wash, dry, peel and grate into a paste
    Ginger; wash, dry, peel and grate into a paste
    Red Chili; wash, dry and slice thin
    Coriander; wash, dry and chop
    Mint Leaves; wash, dry and chop
    Cucumber; wash, dry and cut into small dices
    Tomato; wash, dry and chop
    Cauliflower: wash, dry and cut into small dices.
    Start Biryani
    Heat some oil or ghee in a cooking pot. Toss in the whole spices, let them cook for around 30 seconds before adding in the onions and cashew. Cook for a further 3 minutes or until the onion starts to brown. Add in the ginger, garlic and chili.
    Add the vegetables
    Now add the chopped; potatoes, carrots, peas, tomato, cauliflower and garam masala. Cook for another minute before adding the rice and some salt. Pour in 500ml of hot water, add some salt. Bring it to a simmer and let it cook for 20-25 minutes or until the rice and potatoes are cooked through.
    Make the Raita
    While the biryani is cooking, make the mint & cucumber yoghurt by mixing; the yoghurt, mint and cumber. Check for seasoning.
    Once the biryani is done, toss in the chopped coriander just before serving.