Vegetable Biriyani
Yield
2 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basmati rice
|
|
| 1 | cup |
vegetables
steamed |
|
| 2 | medium |
onions
|
|
| 2 | tablespoons |
raisins, seedless
|
|
| 2 | tablespoons |
cashew nuts
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves, ground
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| ¼ | teaspoon |
coriander
ground |
|
| 3 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basmati rice
|
|
| 237 | ml |
vegetables
steamed |
|
| 2 | medium |
onions
|
|
| 3E+1 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
cashew nuts
|
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves, ground
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 1.3 | ml |
coriander
ground |
|
| 45 | ml |
butter
|
|
Directions
Soak the basmati rice in water for 30 min and drain well.
Melt 1½ tablespoon butter in a skillet and sauté the onions and raisins and cashew nuts until they turn golden brown.
Keep aside.
Melt rest of the butter in the skillet and add basmati rice and fry until they don't stick together.
Add all the spices and mix well.
Preheat the oven to 375℉ (190℃) .
Empty the basmati rice into a baking pan add salt and 1½ cup of water.
Cook for 20 min or until the rice is done.
Add the vegetables, onions, raisins and cashewnuts to rice and mix well.
