Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 258.7
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 201.0 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.3 g
- Protein: 11.0 g
View full nutritional breakdown of Biryani - Western Style calories by ingredient
Biryani - Western Style
Submitted by: MUMMYLICIOUSIntroduction
This is such a yummy dish that is SO easy to prepare! I have also made this with ground chicken, turkey and beef, with Basmati rice instead of brown, and any veggies you have on hand (ie: red pepper, celery, peas ... )I use approximately 1 cup measuring cup per serving. This is such a yummy dish that is SO easy to prepare! I have also made this with ground chicken, turkey and beef, with Basmati rice instead of brown, and any veggies you have on hand (ie: red pepper, celery, peas ... )
I use approximately 1 cup measuring cup per serving.
Number of Servings: 5
Ingredients
-
1/2 tsp. Fennel, ground
1/2 tsp. Coriander, ground
1/2 tsp. Tumeric, ground
1/2 tsp. Cumin, ground
2 cloves Garlic
1 Onion
1/4 Oil
1 pkg. Tofu, Medium-Firm
1 cup Mixed Vegetables, frozen
1 cup Brown Rice, uncooked
2 tsp. Instant Vegetable Stock Mix
2 1/2 cups water
Directions
*Preheat oven to 350 degrees.
* Heat oil on medium heat in fry pan.
* Add spices, garlic & onion and fry together for 2 minutes.
* Add tofu and continue frying until cooked through.
* Add mixed vegetables and saute.
* Add uncooked rice and stir until completely coated.
* Add vegetable stock mix and water. Stir in.
* Bring to a boil.
* Once boiling, ransfer to casserole dish and cover.
* Cook 40 - 45 minutes until rice is cooked and all liquid is absorbed.
Number of Servings: 5
Recipe submitted by SparkPeople user MUMMYLICIOUS.
* Heat oil on medium heat in fry pan.
* Add spices, garlic & onion and fry together for 2 minutes.
* Add tofu and continue frying until cooked through.
* Add mixed vegetables and saute.
* Add uncooked rice and stir until completely coated.
* Add vegetable stock mix and water. Stir in.
* Bring to a boil.
* Once boiling, ransfer to casserole dish and cover.
* Cook 40 - 45 minutes until rice is cooked and all liquid is absorbed.
Number of Servings: 5
Recipe submitted by SparkPeople user MUMMYLICIOUS.
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