Mrs. Ayyer's Vegetable Biryani with Tempered Onion-Cucumber Raita Recipe

Name: Mrs. Ayyer's Vegetable Biryani with Tempered Onion-Cucumber Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cucumber; 1/4 cup plus 1 tablespoon ghee; 1/2 teaspoon mustard seeds; 1 cup plain yogurt; 1 cup buttermilk; 1/2 cup plus 3 tablespoons onions, finely diced; Coarse salt, to taste; 1 cup carrots, 1/2-inch dice; 1 cup coarsely chopped green beans; 2 tablespoons fresh cayenne chile, minced; 1 tablespoon garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons fresh lime juice; 1 cup fresh peas; 1 teaspoon saffron threads; 1 teaspoon ground cumin; 1/2 teaspoon garam masala; 1/2 teaspoon ground tumeric; 4 cups cooked basmati rice; 1/2 cup toasted cashew nuts, chopped

Servings: persons

1 large cucumber
1/4 cup plus 1 tablespoon ghee
1/2 teaspoon mustard seeds
1 cup plain yogurt
1 cup buttermilk
1/2 cup plus 3 tablespoons onions, finely diced
Coarse salt, to taste
1 cup carrots, 1/2-inch dice
1 cup coarsely chopped green beans
2 tablespoons fresh cayenne chile, minced
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons fresh lime juice
1 cup fresh peas
1 teaspoon saffron threads
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon ground tumeric
4 cups cooked basmati rice
1/2 cup toasted cashew nuts, chopped

1
Peel seed, and cut the cucumber into 1/2-inch dice.
2
Set aside.
3
Heat 1 tablespoon of the ghee in a small saute pan over medium heat.
4
Add the mustard seeds and saute for about 3 minutes, or until the seeds begin to pop.
5
Remove immediately from the heat.
6
Combine yogurt and buttermilk in a mixing bowl.
7
Whisk in the mustard seeds and ghee.
8
Fold in 1/2 cup of the onion and the reserved cucumber.
9
Taste and adjust the seasoning with salt.
10
Cover and refrigerate the raita until ready to use.
11
Put the carrots and beans in a medium saucepan filled with rapidly boiling water and blanch for 30 seconds.
12
Drain well and refresh under cold running water.
13
Pat dry and set aside.
14
Put the remaining 1/4 cup of ghee in a large saucepan over medium heat.
15
Add the cayenne chile, garlic, ginger, and the remaining onion and saute for about 4 minutes, or until golden brown.
16
Add the lime juice.
17
Stir in the peas and the reserved carrots and beans and saute for 5 minutes.
18
Stir in the saffron, cumin, garam masala, and turmeric and saute for 1 minute.
19
Add the rice and continue to saute for an 5 additional minutes.
20
Stir in the cashews and serve with a bowl of tempered onion-cucumber raita on the side.

1233

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large cucumber, 1/4 cup plus 1 tablespoon ghee, 1/2 teaspoon mustard seeds, 1 cup plain yogurt, and more.

Yes, Mrs. Ayyer's Vegetable Biryani with Tempered Onion-Cucumber Raita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mrs. Ayyer's Vegetable Biryani with Tempered Onion-Cucumber Raita

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