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Vegetable Biryani

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Vegetable Biryani

Our Indian-Tibetan friend came to our place this past Monday, this vegetarian biryani recipe 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

Ingredients

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

Amount Measure Ingredient Features
355 ml basmati rice
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15 ml vegetable oil
or ghee
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1 pinch saffron threads
optional
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1 pinch turmeric
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2.5 ml salt
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532 ml water
hot
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Onion mixture:
237 ml onions
chopped
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3E+1 ml vegetable oil
or ghee
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5 ml ginger root
peeled and grated
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7.5 ml cumin
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7.5 ml coriander
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2.5 ml cinnamon
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1 pinch cayenne pepper
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Vegetables
118 ml water
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1 each carrots
diced
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473 ml cauliflower florets
florets
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1 each green bell peppers
diced
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1 each tomatoes
diced
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118 ml green peas
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79 ml raisins, seedless
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177 ml chickpeas (garbanzo beans)
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79 ml cashew nuts
in pieces, unsalted
* Camera
1 x salt
to taste
* Camera

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 hot water. Bring the rice to a boil, cover the pan, 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, carrot, and cauliflower. Cover the pan and cook on low heat for 3 to 4 minutes.

Stir in the pepper, tomato, peas, raisins, chickpeas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste.

Mix vegetables with cooked rice. Transfer to a 2-quart casserole, cover, and bake at 350℉ (180℃) for 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 21433% 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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