Vegetable Biryani
HB-5651 · Hand-built original · Indian
A festive vegetarian biryani with layered vegetables, yogurt masala and saffron rice.
IndianMain course1 hr 10 minServes 6441 kcalVegetarianGluten-freeEgg-freeHigh Fiber
Main ingredient: vegetables
Pairs well with: raita, dal, salad
Servings:6quantities adjust to match
Ingredients
- 17¾ oz basmati rice, soaked
- 2 potatoes, cubed
- 2 carrots, diced
- 5¼ oz green beans
- 5¼ oz peas
- 7 oz cauliflower florets
- 7 oz Greek yogurt
- 3 onions, fried crisp
- 4 tbsp oil or ghee
- 2 tsp biryani masala
- a pinch of saffron in warm milk
- fresh mint and coriander
Method
- Heat the oil or ghee in a large pan and fry the potatoes, carrots and cauliflower for 5 minutes. Stir in the yogurt and biryani masala and cook for 8 minutes, adding the green beans and peas for the last 3 minutes, until the vegetables are just tender.
- Parboil the soaked rice in plenty of boiling salted water for about 5 minutes, until 70 percent cooked, then drain.
- Layer half the rice in a heavy, lidded pot, then all the vegetable masala, then the rest of the rice.
- Scatter with the fried onions, mint, coriander and saffron milk.
- Cover with a tight lid and steam on the lowest heat for 30 minutes. Rest for 10 minutes, then fluff gently and serve.
Prep: 25 min · Cook: 45 min · Total: 1 h 10 min
Nutrition (per serving, where published)
441 kcalCalories
9.1 gProtein
47.2 gCarbs
24.8 gFat
8.6 gSaturates
6.4 gFibre
6 gSugars
467 mgSodium
33 mgCholesterol
732 mgPotassium
138 mgCalcium
1.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data