Indian · antipasti

Special Vegetable Biryani

Name: Special Vegetable Biryani
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Basmati rice-2cups; Bay leaf-1; tablespoon Ghee or Butter-4 to 5; Cardamom-2; carrot, peas, mushroom etc); Whole dry Kashmiri chilli-5 to 6; Cinnamon-1"; Coriander seeds-1tbsp; Fennel seeds-1tbsp; Garlic cloves-6; Ginger-1/2"; inch Saffron strings soaked milk-6; Coriander and Mint leaves chopped-2cups; Mixed vegetables-1 1/2 cups( potatoes, cauliflower, broccoli; Onion big chopped-1; Roasted Cashewnuts-20; Salt to taste; medium Tomatoes chopped-2; Turmeric powder-1/4tsp; Jeera-1tsp; Jeera-1tsp

“Special Vegetable Biryani could be just the gluten free recipe you've been looking for. For $2.58 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 472 calories, 11g of protein, and 5g of fat per serving. This recipe serves 4. If you have basmati rice, turmeric powder, saffron strings soaked milk-6, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Indian food. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 65%. Similar recipes include vegetable biryani , how to make vegetable dum biryani, Special lamb biryani, and qabooli biryani or qubooli biryani | chana dal biryani.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Basmati rice2 cups
Bay leaf-14 servings
Butter-4 to 51 tbsp
Cardamom-24 servings
Carrotpeas, mushroom etc)4 servings
Kashmiri chilli-5 to6
Cinnamon-14 servings
Coriander seeds1 tbsp
Fennel seeds1 tbsp
Garlic -61 clove
Ginger-12
Saffron strings soaked milk-61 inch
Coriander and mint chopped-2cups1 leaf
Vegetablescauliflower, broccoli1 cup
Onion big chopped-14 servings
Roasted cashewnuts-204 servings
Salt4 servings
Tomatoes chopped-2medium1 medium
Turmeric powder¼ tsp
Jeera1 tsp
Jeera1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
In a large pan heat 2 tbsp of ghee or butter, add the bay leaf and cumin seeds. When crackles add 2 cups of water and season with salt.Bring the water to boil and add the washed basmati rice. Cover with lid, simmer and cook until 3/4th done ( keep stirring occasionaly so the rice doesn't stick to the bottom of pan). When the rice is 3/4th done, spread the rice on large plate and allow to cool.In another pan heat rest of the ghee or butter, add the chopped onion and saut till onions turn pink.
2
Add the chopped mixed vegetables, saut for few mins.
3
Add the ground masala and fry until raw smell of ground masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt.

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