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 yogurt based 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 degrees F oven for 25 minutes.
2 cups any plain, unsweetened yogurt (Simple Raita)
1/4 tsp. salt (Simple Raita)
1/4 tsp. cumin (Simple Raita)
1 cucumber, peeled, seeded, and diced (Simple Raita)
4 cloves garlic (Spice Paste)
1 Tbsp. minced fresh ginger (Spice Paste)
1 jalapeno pepper, seeded and chopped (Spice Paste)
1/2 small onion, cut into chunks (Spice Paste)
1 tsp. garam masala (Spice Paste)
1/2 tsp. ground cumin (Spice Paste)
1/4 tsp. ground turmeric (Spice Paste)
2 Tbsp. water (Spice Paste)
3 Tbsp. vegetable oil, divided (Rice)
2 medium onions, thinly sliced (Rice)
4 whole cloves (Rice)
1 (3-inch) cinnamon stick (Rice)
1 1/2 cups cauliflower florets cut into 1-inch pieces (Rice)
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups) (Rice)
1 small turnip, peeled and cut into 1/2-inch cubes (about 1 cup) (Rice)
1 1/4 cups basmati rice (found in the International aisle) (Rice)
1/4 cup dried currants or raisins (Rice)
2 cups water (Rice)
1 tsp. salt (Rice)
1 cup frozen green peas, thawed (Rice)
1/4 cup toasted sliced almonds (Rice)