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Vegetable Biryani

 
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Our Indian-Tibetan friend came to our place on this past Monday, this biryani was the main dish we made for him. It was quite flavorful and tasty, he certainly enjoyed it, and so did we.

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ cups basmati rice
1 tablespoon vegetable oil
or ghee
1 pinch saffron threads
optional
*
1 pinch turmeric
*
½ teaspoon salt
2 ¼ cups water
hot
Onion mixture:
1 cup onions
chopped
2 tablespoons vegetable oil
or ghee
1 teaspoon ginger root
peeled and grated
*
1 ½ teaspoons cumin
1 ½ teaspoons coriander
½ teaspoon cinnamon
1 pinch cayenne pepper
*
Vegetables
½ cup water
1 each carrots
diced
2 cups cauliflower florets
florets
1 each green bell peppers
diced
1 each tomatoes
diced
½ cup green peas
cup raisins, seedless
¾ cup chickpeas (garbanzo beans)
cup cashew nuts
in pieces, unsalted
*
1 x salt
to taste
*

Directions

In a saucepan, sauté the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes.

While the rice is cooking, sauté the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne. Add ½ cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3 to 4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste.

Mix vegetables with cooked riced. Place all in a 2-quart casserole, cover, and bake at 350℉ (180℃) for 30 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 21433% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 334mg 14%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 18%
Sugars g
Protein 10g
Vitamin A 42% Vitamin C 65%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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