We haven’t had much summer this year, so why not keep yourself warm with this hot, spicy colourful biryani with side of cooling cucumber and carrot raita, the raita is a cool sauce made from natural yogurt which complements the biryani perfectly. This dish is great for the cold rainy days that we seem to be getting plenty of and will definitely will leave you queuing up for seconds.

The recipe below serves up to 6 people.

JJ Ingredients:

1 x Small bowl of basmati rice (MIS053)

1 x Tin of peeled plum tomatoes (VEG596)

1 x Small bowl of frozen sweetcorn (VEG200)

1 x Small bowl of frozen peas (VEG319)

1 x Small bowl of cashew nuts (SPI324)

1 x Large bowl of fresh natural yogurt (DAI069)

1 x Medium white onions (VEG259)

2 x Fresh tomatoes (VEG007)

3 x Cloves garlic (VEG606)

1 x Green pepper (VEG275)

1 x Yellow pepper (VEG275)

1 x Red pepper (VEG275)

1 x Small cucumber (VEG017)

1 x Small Carrot (VEG367)

2 x Heaped tea spoons of salt (SPI019)

1 x Tea spoon of turmeric (SPI214)

1 x Heaped tea spoon of chilli powder (SPI217)

1 x Heaped tea spoon of cumin seeds (SPI427)

Other Ingredients

(Available from any large cash and carry or supermarket)

1 x Heaped tea spoon of biryani masala

1 x Heaped tea spoon of garam masala

1 x Green chilli

Step 1:

Pre-soak the rice in warm water for 1 hour.

Step 2:

After the rice has soaked for about an hour, get a saucepan and put enough water to cover the rice, add a heaped teaspoon of salt and bring to boil. Once the water has started to boil, add the rice and cook for 10 minutes until the rice is soft.

Step 3:

Once the rice is boiled, drain it through a colander and pour some cold water over it. This washes out some of the starch so the rice becomes less sticky and each grain becomes more distinct.

Step 4:

Put a small amount of oil in a saucepan and add cumin seeds, let it simmer until the cumin seeds start to crackle. This process infuses the flavour into the oil. Once the cumin has started to crackle, dice the onion and put it into the saucepan. Stir until the onions start to brown.

Step 5:

Add all the cashew nuts, diced green chillies, grated garlic cloves, sweetcorn, peas, salt, turmeric, garam masala, biryani masala and chilli powder into the pan and mix in well.

Step 6:

Empty the contents of the tomato tin into a blender and blend to a smooth puree and pour it into the pan. Let the ingredients simmer for around 10 minutes.

Step 7:

Get an oven proof dish and add a layer of rice on the bottom followed by a layer of the curry mix and top with a further layer of rice.

Step 8:

Top the rice with the thinly sliced peppers, onions and tomatoes, this will not only make the finished dish look great, but taste great as well by adding more texture and a bit of a crunch.

Step 9:

Cover the dish with foil and place the tray in the oven to bake for 30 minutes at 180 degrees.

After 30 minutes, take the tray out and serve with the cooling raita.

While the Biryani is cooking we can start the raita.

Step 1:

Add some yoghurt to a bowl and stir with a spoon until the yoghurt forms a smooth mixture.

Step 2:

Grate some carrots and cucumber in to the yoghurt, add salt, pepper and paprika and mix thoroughly.

Step 3:

Serve alongside your steamy hot biryani…

…and the finished dish.

  1. Serhat says:

    looks nice man 🙂

  2. Cihan says:

    Nice one Mahesh!Good luck to you aswell.

  3. Gúlbeyaz says:

    Hmmmmmm, give me some ! 😀

  4. nishs says:

    Looks really tasty and colourful! And tasted great! Best of luck mahesh n well done 🙂

  5. Nilesh says:

    That looks sooooo tasty!! Going to attempt to make it now! Good luck!

  6. pravin says:

    First indian dish iv seen, looks yum! Best of luck

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