Vegetable Biryani
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Vegetable Biryani calories by ingredient
Introduction
Add more veggies and less rice to lower the carbs and increase the fiber. Cooks in a pressure cooker in 5-6 minutes. Add more veggies and less rice to lower the carbs and increase the fiber. Cooks in a pressure cooker in 5-6 minutes.Number of Servings: 15
Ingredients
-
2-4c basmati rice, uncooked
4-8c water, depending on amount of rice
1-2 packages mixed frozen vegetables
2 large red potatoes, chopped into large pieces
8oz can tomato sauce
1 large onion, chopped
2T oil
2t black cardamom seeds, ground
2T salt
2 cloves garlic, minced
1T cumin seeds
1t cinnamon, or 1 cinnamon stick
2t red chili powder
2-3T turmeric
pinch cumin powder
pinch dried mint
1pc ginger, grated
pinch saffron, optional
Directions
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