Try this Vegetable Biryani recipe, or contribute your own.
Suggest a better description1. Wash rice with plenty of water and drain.
2. Take half the quantity of the following items-: garlic, ginger, fennel seeds, chopped onions, cinnamon and cloves and grind them to a fine paste.
3. In a pan heat oil and add the remaining quantity of the above ingredients along with tomatoes and bay leaf. Sauté for 3-4 minutes.
4. Now add the ground paste, veggies, rice, chilli powder and salt. Sauté for 5 minutes. Add 4 cups of water close the lid and cook. Or transfer the mixture to a pressure cooker, add 4 cups of water and cook upto 3 whistles. When done garnish with chopped coriander leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 720 | ||
Calories from Fat: 287 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.7mg | 2 % | |
Potassium 531.9mg | 14 % | |
Total Carbohydrate 99.7g | 29 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 90.5g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 720
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