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Chandigarh · Lunch

Biryani Rice with Raita

Traditional 27. Biryani Rice with Raita recipe

🧺 Ingredients

• Basmati rice: 250g
• Chicken or lamb (cubed): 400g
• Onions (sliced): 150g
• Yogurt: 100ml
• Ginger-garlic paste: 1.5 tbsp
• Green chillies: 2
• Ghee: 80g
• Oil: 2 tbsp
• Cumin seeds: 1 tsp
• Bay leaves: 2
• Cinnamon: 1 (small piece)
• Cloves: 4
• Cardamom: 4 (crushed)
• Red chilli powder: 1 tsp
• Turmeric: ½ tsp
• Garam masala: 1 tsp
• Salt: to taste
• Water: 600ml
• Coriander leaves: 2 tbsp
• Mint leaves: 2 tbsp
• Yogurt: 300ml
• Cucumber (grated): 150g
• Tomatoes (diced): 80g
• Cumin powder: ½ tsp
• Salt: to taste
• Coriander leaves: 1 tbsp

👩‍🍳 How to make Biryani Rice with Raita

1. Marinate meat in yogurt, ginger-garlic, red chilli, salt for 30 mins.
2. Soak rice 30 mins. Heat ghee at 160°C. Fry 1/3 of onions until deep golden. Remove.
3. Add cumin, bay leaves, cinnamon, cloves, cardamom. Fry 30 seconds.
4. Add remaining onions, sauté 3 mins. Add ginger-garlic, cook 1 min.
5. Add marinated meat, sauté 5 mins. Add rinsed rice, sauté 2 mins.
6. Add water, turmeric, garam masala. Bring to boil.
7. Cover, dum cook at low heat (120°C) for 20-25 mins.
8. Each grain should be tender. Layer with fried onions, coriander, mint.
9. Whisk yogurt. Add cucumber, tomatoes, cumin, salt.
10. Garnish with coriander.
11. ---

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