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Try this Vegetable Biryani recipe, or contribute your own. "Vegetables" and "collxvegan" are two of the tags cooks chose for Vegetable Biryani.
"Yummy and colorful...I figured 8 servings at approximately 495 calories each...perfect!"- CookinRD
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In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes. While the rice is cooking, saute the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne. Add 1/2 cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3-4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste. Mix vegetables with cooked riced. Place all in a 2-quart casserole, cover, and bake at 350 for 30 minutes. Recipe By :
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rahul4michan 5 months ago
kwickersham 9 months agoReally NOT cool to put this as'one serving' and NO nutritional info. This does not save time for cooks interested in nutrition and calorie amounts. Nice that someone else tried to do that.
CookinRD 11 month agoYummy and colorful...I figured 8 servings at approximately 495 calories each...perfect!
tobermoryd 3 years agoNext time I will cut cinnamon in half, add a few cardamoms and 4 or five whole cloves, but this us a solid base recipe for biryani.