Side Items

Vegetable Biryani is for Side Dish.

Vegetable Biryani takes 60 minutes to prepare.

Vegetable Biryani takes 20 minutes to cook.

Vegetable Biryani makes 6 servings.

The ingredients for Vegetable Biryani are:

Veggies and Marinade :
1/2 cauliflower, sliced into 1/4 inch pieces
1 cup green beans, cut in half inch slices
2 carrots, sliced into thin rounds
*any other veggies you like!
1/2 c yogurt
2 cloves garlic, chopped
1 T grated ginger
1 T ground tumeric
2 T toasted and ground coriander
2 T toasted and ground cumin seed
1 T chili powder
1 T garam masala
2 bay leaves
4 whole cloves
1 cinnamon stick
4 cardamom pods, cracked and hull removed
2 t sea salt

1 large onion, thinly sliced

RICE:
1 cup basmati rice, rinse a couple of times until water is almost clear
salt
cinnamon stick
3 cardamom pods, cracked
4 cloves
1/4 cup warm milk
a large pinch saffron threads

Cooking the vegetables:
Grapeseed oil
8 garlic cloves, chopped
2 inches grated ginger
2 tomatoes, seeded and finely chopped
1 serrano chili, finely chopped
2 T mint, chopped
sea salt, to taste

Garnish (not in calorie count)
Raisins
Slivered almonds, toasted
Cilantro, chopped

Here is how you make Vegetable Biryani:

Veggies & Marinade: Mixed together and allow 1/2 hour to marinate veggies. For fried onion: In a medium hot oil fry onions until brown and crisp. Set aside.For the Rice: Warm oil in pan, add in cloves, cardamom pods and cinnamon sticks. Add rice and sautee until a little translucent from absorbing the grape seed oil. Cover rice by an inch with boiling water, stir to make sure it's not sticking. Cover, turn off heat and leave it to absorb. Warm milk and add saffron to infuse in a separate bowl.Cooking the vegetables: Heat oil, add garlic and ginger, cook until slightly brown. Add all vegetables with their marinade, cook on high heat so the water evaporates quickly, scraping bottom as you stir. When pan is dry add tomatoes, serranos, and mint. Mix, cook until veggies are soft. At this point, add the fried onions and and par-cooked rice, combine well. Pour saffron infused milk over the rice. Sprinkle top with raisins and almonds. Cover with foil, cook for 5 minutes or until rice is just done. Taste. Perfect? Enjoy! Garnish with cilantro.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user CMMEIER.

The nutritional information for Vegetable Biryani is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 193.4

• Total Fat: 2.6 g
• Cholesterol: 2.5 mg
• Sodium: 841.2 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 5.5 g
• Protein: 5.8 g

Vegetable Biryani is Indian cuisine.

The dietary needs meet for Vegetable Biryani is Vegetarian