Vegetable Biryani
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2-4c basmati rice, uncooked4-8c water, depending on amount of rice1-2 packages mixed frozen vegetables2 large red potatoes, chopped into large pieces8oz can tomato sauce1 large onion, chopped2T oil2t black cardamom seeds, ground2T salt2 cloves garlic, minced1T cumin seeds1t cinnamon, or 1 cinnamon stick2t red chili powder2-3T turmericpinch cumin powderpinch dried mint1pc ginger, gratedpinch saffron, optional
Heat oil in the bottom of a large pressure cooker or pot. Add onion, cumin seeds, ground black cardamom, salt and cinnamon, if using a stick. Heat on medium high until onion starts to brown. Add garlic, cumin powder, red chili powder, turmeric, mint, saffron and cinnamon if using powder, heat one minute more to release spice flavors. Add tomato sauce and ginger. Add chopped potato, frozen vegetables, rice and water (add two times the amount of water versus the amount of rice). Stir and cover, bring to a boil. If using a pressure cooker, close valve and heat 5-6 minutes, then remove from heat and allow to cool. If using a regular stock pot, cover and simmer for 30-40 minutes or until potato and rice are cooked.
Serving Size: Makes about 12 1cup servings
Serving Size: Makes about 12 1cup servings
Nutritional Info Amount Per Serving
- Calories: 188.3
- Total Fat: 4.4 g
- Cholesterol: 2.1 mg
- Sodium: 829.3 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 6.3 g
- Protein: 6.0 g
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