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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.4
  • Total Fat: 2.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 841.2 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 5.8 g

View full nutritional breakdown of Vegetable Biryani calories by ingredient
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Vegetable Biryani

Submitted by: CMMEIER


Number of Servings: 6

Ingredients

    Veggies and Marinade :
    1/2 cauliflower, sliced into 1/4 inch pieces
    1 cup green beans, cut in half inch slices
    2 carrots, sliced into thin rounds
    *any other veggies you like!
    1/2 c yogurt
    2 cloves garlic, chopped
    1 T grated ginger
    1 T ground tumeric
    2 T toasted and ground coriander
    2 T toasted and ground cumin seed
    1 T chili powder
    1 T garam masala
    2 bay leaves
    4 whole cloves
    1 cinnamon stick
    4 cardamom pods, cracked and hull removed
    2 t sea salt

    1 large onion, thinly sliced

    RICE:
    1 cup basmati rice, rinse a couple of times until water is almost clear
    salt
    cinnamon stick
    3 cardamom pods, cracked
    4 cloves
    1/4 cup warm milk
    a large pinch saffron threads

    Cooking the vegetables:
    Grapeseed oil
    8 garlic cloves, chopped
    2 inches grated ginger
    2 tomatoes, seeded and finely chopped
    1 serrano chili, finely chopped
    2 T mint, chopped
    sea salt, to taste

    Garnish (not in calorie count)
    Raisins
    Slivered almonds, toasted
    Cilantro, chopped

Directions

Veggies & Marinade: Mixed together and allow 1/2 hour to marinate veggies.
For fried onion: In a medium hot oil fry onions until brown and crisp. Set aside.
For the Rice: Warm oil in pan, add in cloves, cardamom pods and cinnamon sticks. Add rice and sautee until a little translucent from absorbing the grape seed oil. Cover rice by an inch with boiling water, stir to make sure it's not sticking. Cover, turn off heat and leave it to absorb. Warm milk and add saffron to infuse in a separate bowl.

Cooking the vegetables: Heat oil, add garlic and ginger, cook until slightly brown. Add all vegetables with their marinade, cook on high heat so the water evaporates quickly, scraping bottom as you stir. When pan is dry add tomatoes, serranos, and mint. Mix, cook until veggies are soft. At this point, add the fried onions and and par-cooked rice, combine well. Pour saffron infused milk over the rice. Sprinkle top with raisins and almonds. Cover with foil, cook for 5 minutes or until rice is just done. Taste. Perfect? Enjoy! Garnish with cilantro.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user CMMEIER.






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