Vegetable Biryani

Vegetable Biryani

21

"A quick and easy Indian rice dish that can serve as the main course or an appetizer!"

Ingredients

30 m {{adjustedServings}} servings 277 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse and soak rice for 30 minutes; drain.
  2. Heat oil in a large saucepan over medium heat. Saute cumin seeds and cloves for less than 1 minute. Saute the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chili powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed. Fluff with a fork and stir in butter before serving.
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Reviews

21
  1. 29 Ratings

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This turned out horribly. I followed the directions word for word. Here's my thoughts on where it went wrong: 1) Too much garam masala. This has to be some horrible mistype on amount. 2 Tbs...

One of the better veg. biryanis I have made. I never soak basmati as I find it makes it too mushy. I also added a cinnamon stick after the onions caramelized. I used fresh brocolli, carrots, ...

This is a fabulous recipe and I highly recommend it!! I follow the Weight Watchers program and it comes to just 4.5 pts per serving if you use a reduced-fat margerine instead of butter. The r...