Vegetable biryani
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248.2
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 66.5 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 3.1 g
- Protein: 7.0 g
View full nutritional breakdown of Vegetable biryani calories by ingredient
Number of Servings: 6
Ingredients
-
Large onion
Garlic x 2 cloves
Root ginger - 1.5 cm cube
Fry light
Turmeric - 1 tsp
Cayenne pepper - 1 tsp
Ground cumin - 1 tsp
Ground coriander - 1 tsp
Crushed cardamom seeds - 1 tsp
Ground cinnamon - 1 tsp
Cloves x 2
Carrot
Potato
Green beans, fresh or frozen - 110 grams
Fat free natural yoghurt - 4 tbsp
Basmati rice - 300 gram dry weight
Salt & pepper
Vegetable stock - 700 ml
Tips
Nice with a basic veg curry.
Directions
Fry onions for 5-6 minutes in fry light
Add ginger, garlic and spices and stir fry for 2-3 mins
Add vegetables and yoghurt and cook gently for 2-3 mins
Add rice and stir fry for 2-3 minutes
Season with salt & pepper
Pour stock in and bring to boil
Cover and reduce heat to very low - cook up disturbed for 12-15 mins
Remove from heat and allow to stand undisturbed for 10 minutes.
Fluff up before serving.
Serving Size: Serves six
Number of Servings: 6
Recipe submitted by SparkPeople user WICKIEWOO.
Add ginger, garlic and spices and stir fry for 2-3 mins
Add vegetables and yoghurt and cook gently for 2-3 mins
Add rice and stir fry for 2-3 minutes
Season with salt & pepper
Pour stock in and bring to boil
Cover and reduce heat to very low - cook up disturbed for 12-15 mins
Remove from heat and allow to stand undisturbed for 10 minutes.
Fluff up before serving.
Serving Size: Serves six
Number of Servings: 6
Recipe submitted by SparkPeople user WICKIEWOO.