Vegetable Biryani
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Veggies and Marinade :1/2 cauliflower, sliced into 1/4 inch pieces1 cup green beans, cut in half inch slices2 carrots, sliced into thin rounds*any other veggies you like!1/2 c yogurt2 cloves garlic, chopped1 T grated ginger1 T ground tumeric2 T toasted and ground coriander2 T toasted and ground cumin seed1 T chili powder1 T garam masala2 bay leaves4 whole cloves1 cinnamon stick4 cardamom pods, cracked and hull removed2 t sea salt1 large onion, thinly slicedRICE:1 cup basmati rice, rinse a couple of times until water is almost clearsaltcinnamon stick3 cardamom pods, cracked4 cloves1/4 cup warm milka large pinch saffron threadsCooking the vegetables:Grapeseed oil8 garlic cloves, chopped2 inches grated ginger2 tomatoes, seeded and finely chopped1 serrano chili, finely chopped2 T mint, choppedsea salt, to tasteGarnish (not in calorie count)RaisinsSlivered almonds, toastedCilantro, chopped
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.
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.
Nutritional Info 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
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