Try this Vegetable Biryani recipe, or contribute your own.
Suggest a better descriptionWash rice and set aside for 15-20 minutes
Add Ghee and Canola oil to crock-pot, set to (Brown/Saute) setting
As Ghee heats for 2-3 minutes add raisins and cashews, saute for 30-60 seconds, or until raisins puff up, remove puffed raisins and cashews and set aside
In the same pot add sliced onion, cook until brown and crispy, remove and set aside
Add cinnamon stick, cloves, cumin seed, and green cardamom to the same pot, as they sputter add chopped onion, cook until golden 8-10 minutes
Add salt and garam masala and stir
Add veggies, rice, and water, close lid and place 'steam vent' to "locked" position, change to (Rice/Risotto) setting
The machine will tell you when cooking is over approx. 12 minutes
Turn 'steam vent' to "open" position
Garnish with raisins, cashews, and onion
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 295 | ||
Calories from Fat: 96 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.6mg | 1 % | |
Potassium 323.7mg | 9 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 41.8g | ||
Protein 5.8g | 8 % | |
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: 295
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