Vegetarian biryani

Vegetarian biryani


This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

The ingredient of Vegetarian biryani

  1. 1 tablespoon vegetable oil
  2. 1 brown onion, halved, thinly sliced
  3. 2 garlic cloves, sliced
  4. 1 cinnamon stick
  5. 6 cardamom pods, bruised
  6. 1 1/2 teaspoons ground cumin
  7. 1/4 teaspoon chilli powder
  8. 2 cups Basmati rice
  9. 3 cups Massel vegetable liquid stock
  10. 175g baby green beans, trimmed
  11. 1/4 medium (200g) cauliflower, cut into florets
  12. 100g button mushrooms, halved
  13. 1/2 cup fresh coriander leaves
  14. 2 tablespoons flaked almonds, toasted
  15. 1/4 cup low-fat yoghurt

The instruction how to make Vegetarian biryani

  1. Heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. Add cinnamon, cardamom, cumin and chilli. Cook for 30 seconds or until fragrant.
  2. Add rice. Stir to coat. Add stock, beans, cauliflower and mushrooms. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Remove cinnamon stick.
  3. Top biryani with coriander and almonds. Serve with yoghurt.

Nutritions of Vegetarian biryani

fatContent: 357.066 calories
saturatedFatContent: 7.9 grams fat
carbohydrateContent: 0.8 grams saturated fat
sugarContent: 60.2 grams carbohydrates
cholesterolContent: 9.1 grams protein
sodiumContent: 0.5 milligrams cholesterol

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