Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Vegetable Biryani with Simple Raita

Vegetable Biryani with Simple Raita

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 50 minutes

Cook Time: 80 minutes

Ingredients: Add ingredients to List

Vegetable Biryani with Simple Raita
2 cup Plain yogurt
11/4 teaspoon Salt
3/4 teaspoon Cumin, ground
1 each Cucumber,peeled, seeded, diced
4 each Fresh garlic cloves
1 tablespoon Minced fresh ginger
1 each Jalapeno pepper, seeded, chopped
1/2 each Small onion, chopped
1 teaspoon spice, garam masala
1/4 teaspoon Turmeric, ground
21/8 cup Water
3 tablespoon Vegetable oil, divided
2 each Medium onion, thinly sliced
4 oz whole cloves
1 oz cinnamon stick
11/2 cup Cauliflower florets, cut into 1-inch pieces
1 each Small sweetpotato, peeled, cut into 1/2 inch cubes
1 each Turnips, peeled and cut into 1/2-inch cubes
11/4 cup Basmati rice, dry
1/4 cup Black currants, dried
1 cup Frozen green peas, thawed
1/4 cup Almonds, sliced, toasted

directions:

Biryani is an aromatic Indian version of rice pilaf, made with basmati rice. This vegetarian biryani is a great accompaniment to the tangy Dahi Machi (Turmeric Fish in Yogurt Sauce). However, it's substantial enough to be served as a meal in itself. Raita, a yogurtbased sauce, is a cooling accompaniment for spicier dishes, and there are myriad versions; one made with cucumbers is the most common, and our favorite. The rice can be made ahead of time, transferred to a baking dish with the onion and almonds, covered, and refrigerated. When ready to serve, reheat, covered in foil in a preheated 350 F oven for 25 minutes.
1. Prepare raita. In a medium bowl, stir yogurt until smooth. Add salt and cumin, mixing well, then stir in cucumber. Cover well and refrigerate until ready to serve.
2. Preheat oven to 350 F and adjust oven rack to center position. Combine all ingredients for spice paste in a food processor or blender, and purie to form paste. Scrape into a small bowl and set aside.
3. Prepare rice. Heat 1 Tbsp. oil over medium-high heat in a large ovenproof pot or Dutch oven until shimmering. Add onions and cook, stirring frequently, until soft and dark brown around edges, about 7 to 10 minutes. Transfer onions to a bowl.
4. Heat remaining 2 Tbsp. oil over medium heat with cloves and cinnamon stick. Cook until cinnamon stick begins to unroll, about 1 to 2 minutes. Add spice paste and cook until paste begins to stick to bottom of pan, about 2 to 3 minutes. Add cauliflower, sweet potato, and turnip and cook until vegetables are thoroughly coated with spice paste, about 1 minute. Add rice and stir to coat, about 30 to 60 seconds.
5. Add currants or raisins, water, and salt and stir to combine. Bring to a boil, then cover pot, transfer to oven, and bake at 350 F until rice is cooked, about 30 minutes. Remove from oven, stir in peas, cover, and let sit for 15 minutes. Transfer mixture to a serving dish and scatter onions and almonds on top. Serve immediately. Stir raita and serve in a bowl on the side.
Garam Masala: Curry is a catchall term for a spiced stew or dish. With curry, spiced does not mean spicy hot, but rather a careful mix of several spices that complement each other and the foods they're flavoring. In many recipes, a spice mix called masala is used in place of six or seven individual spices. There are countless variations of masala, including garam masala from northern India, but typically the spices in the mix are aromatic, rather than hot. You can find garam masala in our spice aisle, or you can mix your own blend. Here's a simple version. If you have a spice grinder, use whole spices and grind them together.
Mix together; store in an airtight container.
Source: Hannaford fresh Magazine, May - June 2008

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 cup Plain yogurt  
11/4 teaspoon Salt  
3/4 teaspoon Cumin, ground  
1 each Cucumber,peeled, seeded, diced  
4 each Fresh garlic cloves  
1 tablespoon Minced fresh ginger  
1 each Jalapeno pepper, seeded, chopped  
1/2 each Small onion, chopped  
1 teaspoon spice, garam masala  
1/4 teaspoon Turmeric, ground  
21/8 cup Water  
3 tablespoon Vegetable oil, divided  
2 each Medium onion, thinly sliced  
4 oz whole cloves  
1 oz cinnamon stick  
11/2 cup Cauliflower florets, cut into 1-inch piec  
1 each Small sweetpotato, peeled, cut into 1/2 inc  
1 each Turnips, peeled and cut into 1/2-inch cubes  
11/4 cup Basmati rice, dry  
1/4 cup Black currants, dried  
1 cup Frozen green peas, thawed  
1/4 cup Almonds, sliced, toasted  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 619 kcal (30%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 23 g (115%)
Cholesterol 22 mg (7%)
Sodium 904 mg (37%)
Total Carbohydrates 105 g (35%)
Dietary Fiber 22 g (88%)
Protein 28 g (46%)
Vitamins
Vitamin A 1089 IU (21%)
Vitamin C 75 mg (125%)
Minerals
Calcium 281 mg (5%)
Iron 18 mg (30%)
loading