Vegetable Biryani
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Butter, unsalted 1.5 tsp Cumin seed 1.5 tsp Mustard seed, yellow 0.25 tsp Cayenne Pepper (Ground) 1 dash Salt 1 clove Garlic, minced.25 tsp Turmeric, ground .5 tsp Ginger, ground .5 tsp Cinnamon, ground .5 tsp Coriander seed 1 tbsp lime juice. 2 tsp sugara dash ground black pepper1 tsp thyme 3 cup, cubes Eggplant, fresh 1 cup, chopped Onions, raw 1 cup Westpac French Cut Green Beans, frozen 1 cup, chopped Green Peppers (bell peppers) 1 cup, chopped or sliced Red Ripe Tomatoes 3 oz Unsalted Whole Cashews .33 cup, packed Raisins
In a skillet, melt the butter. Add all the spices, herbs and garlic. Let sizzle for a couple minutes. Add all the vegetables . With a spatula, keep turning over the vegetables to cover with the seasoning. Sautee' everything until things are nice and tender. Add the lemon juice. Add the nuts and raisins. Turn the temperature on the skillet down, and simmer everything for a while. Serve with saffron rice.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TESTYCATLADYP.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TESTYCATLADYP.
Nutritional Info Amount Per Serving
- Calories: 187.9
- Total Fat: 10.6 g
- Cholesterol: 10.4 mg
- Sodium: 33.7 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.7 g
- Protein: 4.4 g