Hyderabadi Leftover Biryani Rice Bowl with Raita

Ingredients

• 1.5 cupcooked Hyderabadi biryani rice
• 0.5 cupmirchi ka salan
• 0.5 cupplain whole milk yogurt
• 0.25 cupcucumber
• 2 tbsptomato
• 1 tbspfresh coriander leaves
• 0.5 piecegreen chilli
• 0.25 tsproasted cumin powder
• 1 pinchsalt
• 0.25 piecelemon

Method

1. 1

   Sprinkle 1–2 teaspoons of water over the biryani rice, cover with a damp paper towel, and microwave on medium power for 90 seconds, stirring once halfway through, until the rice is heated evenly and fluffy.

2. 2

   While the rice heats, transfer the mirchi ka salan to a small microwave-safe bowl and microwave for 60–90 seconds until hot, stirring once.

3. 3

   Make the raita: finely dice the cucumber and tomato, finely chop the coriander leaves and green chilli, and mix everything into the yogurt along with the roasted cumin powder, a pinch of salt, and a small squeeze of lemon juice.

4. 4

   Spoon the hot biryani rice into a wide bowl, ladle the warm mirchi ka salan over one side, and add a generous dollop of raita on the other side. Serve immediately.