Indian Vegetable Biryani with Cucumber Raita and Mango Chutney

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup basmati rice, soaked for 30 minutes 2 tablespoons ghee or oil 1 large onion, thinly sliced 2 medium tomatoes, chopped 1 cup mixed vegetables (carrots, peas, green beans), chopped 1 teaspoon cumin seeds 1 teaspoon coriander powder 1 teaspoon garam masala 1/2 teaspoon turmeric powder 1/2 teaspoon paprika Salt to taste 2 cups water or vegetable broth Fresh cilantro leaves, for garnish Cucumber Raita: 1 cup plain yogurt 1 small cucumber, peeled and grated 1/4 teaspoon salt 1/4 teaspoon sugar Pinch of black pepper Mango Chutney: 1 cup mango, chopped 1/4 cup sugar 1/4 cup white vinegar 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Pinch of red chili powder

Instructions

1. Begin by preparing the cucumber raita and mango chutney, so they are ready when the biryani is cooked. For the raita, whisk together yogurt, grated cucumber, salt, sugar, and black pepper in a bowl. Cover and refrigerate until needed.
2. In a small saucepan, combine mango chunks, sugar, white vinegar, ground cumin, ground coriander, and red chili powder. Bring to a boil, then reduce heat and simmer for 15 minutes or until the chutney thickens. Allow it to cool and set aside.
3. Rinse and drain soaked basmati rice. Heat ghee or oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.
4. Stir in chopped tomatoes and cook for 2 3 minutes, until softened. Then, add mixed vegetables, cumin seeds, coriander powder, garam masala, turmeric powder, paprika, and salt. Cook for another 2 3 minutes.
5. Add the soaked rice to the pot, stirring well to combine with the vegetables. Pour in water or vegetable broth and bring to a boil. Once boiling, lower the heat, cover, and cook for 10 12 minutes until the liquid is absorbed, and the rice is tender.
6. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and garnish with fresh cilantro leaves.
7. Serve the vegetable biryani alongside the cucumber raita and mango chutney, using elegant, photorealistic image prompts to capture the dish's appeal from both top and bottom views.

Chef’s Insight

The combination of spices in this dish creates a depth of flavor that complements the tender-cooked vegetables. The addition of cucumber raita and mango chutney adds a refreshing balance to the rich biryani.

Notes

Ensure you have fresh and high-quality ingredients for the best results in this dish.