Aromatic basmati rice cooked in layers with a medley of fresh vegetables, fragrant spices, and herbs. This one-pot meal is a vegetarian delight, perfect for a festive occasion or a hearty weeknight dinner.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Vegetable Biryani, Cucumber Raita, Pappadam and Mango Pickle
Aromatic vegetable biryani with cool raita – a flavorful, gut-friendly comfort food experience!
This kerala dish is perfect for lunch. With 900.7900000000001 calories and 22.63g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
(Trimmed and chopped)
1 cup Cauliflower Florets
0.5 cup Green Peas (Fresh or frozen)
1 large Onion (Thinly sliced for birista)
0.5 cup Vegetable Oil (For frying onions)
2 medium Tomato (Finely chopped)
1 cup Curd (Whisked until smooth)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
2 tbsp Biryani Masala
0.25 cup Mint Leaves (Chopped)
0.25 cup Coriander Leaves (Chopped)
1 pinch Saffron Strands
2 tbsp Milk (Warm)
2 tbsp Ghee
1 tbsp Lemon Juice
Instructions
1
Prepare Rice and Saffron Milk
Gently rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside to allow the color and aroma to infuse.
2
Make Fried Onions (Birista)
Heat 1/2 cup of oil in a wide pan over medium heat. Add the thinly sliced large onion and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crispy.
Remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil. These are your birista. Reserve 3 tablespoons of the flavored oil for the masala.
3
Par-boil the Rice
In a large pot, bring 6 cups of water to a rolling boil. Add the bay leaf, cloves, green cardamom pods, cinnamon stick, and 1.5 tsp of salt.
Add the drained, soaked rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. A grain should break easily when pressed but still have a slight bite.
Immediately drain the rice in a colander and spread it on a large plate to cool slightly and prevent further cooking.
4
Prepare the Vegetable Masala
In a large bowl, combine all the chopped vegetables (potato, carrot, beans, cauliflower, peas), whisked curd, ginger-garlic paste, green chilies, turmeric powder, red chili powder, coriander powder, biryani masala, and 1 tsp of salt. Mix well and let it marinate for at least 20 minutes.
Heat the reserved 3 tbsp of flavored oil in a heavy-bottomed pot (handi) over medium heat. Add the 2 sliced medium onions and sauté for 5-7 minutes until they turn soft and golden.
Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
Add the marinated vegetable mixture to the pot. Cook for 10-12 minutes, stirring occasionally, until the vegetables are about 50% cooked and oil begins to separate from the masala.
5
Layer the Biryani
Reduce the heat to low. Ensure the vegetable masala is spread evenly at the bottom of the pot.
Layer half of the par-boiled rice over the vegetable masala.
Sprinkle half of the fried onions (birista), half of the chopped mint, and half of the chopped coriander leaves over the rice.
Add the remaining rice as the top layer, spreading it evenly.
Garnish the top with the remaining fried onions, mint, and coriander. Drizzle the saffron-infused milk, ghee, and lemon juice all over the surface.
6
Cook on 'Dum' (Steam)
Cover the pot with a tight-fitting lid. For a perfect seal, you can line the rim with atta (whole wheat flour) dough or place a clean kitchen towel under the lid.
Place the pot on a tawa (flat griddle) over the stove. Cook on high heat for the first 2-3 minutes to build up steam inside.
Reduce the heat to the absolute lowest setting and let the biryani cook on 'dum' (steam) for 20-25 minutes.
7
Rest and Serve
Turn off the heat and let the biryani rest, with the lid on, for at least 10-15 minutes. This step is crucial for the flavors to meld together.
Open the lid and gently fluff the biryani from the sides using a fork or a thin spatula, mixing the layers slightly without breaking the long rice grains.
Serve hot with a side of cooling raita or mirchi ka salan.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)
Instructions
1
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
2
Method 1: Deep Frying (Classic Method)
Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
Repeat the process for all pappadams, frying one at a time.
3
Method 2: Roasting over Open Flame (Smoky Flavor)
Turn on a gas stove to a low-medium flame.
Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4
Method 3: Microwaving (Oil-Free Method)
Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
