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RECIPE
22 INGREDIENTS7 STEPS30MIN

Vegetable Biriyani

5.0
1 Ratings
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Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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For my Vegetarian friends!!!!

30MIN

Total Time
Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3/4 tsp
Garam Masala
3
Whole Cloves
1 in
Cinnamon Sticks
3
Black Cardamom
1
Onion
1/2 cup
2
Green Chili Pepper
5 cloves
1 piece
2 Tbsp
Fresh Mint , chopped
2 Tbsp
Fresh Cilantro , chopped
3 Tbsp
Oil
1 Tbsp
Ghee
to taste
1 slice
Bread
to taste
Cashew Nuts
or Raisins
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Nutrition Per Serving
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CALORIES
587
FAT
15.6 g
PROTEIN
11.0 g
CARBS
100.4 g

Directions

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Step 1
Wash and soak the Basmati Rice (2 cup) and keep aside for ten minutes. Chop the Bread (1 slice) to small piece. To a pan pour Oil (2 tablespoon) and fry the bread pieces, Cashew Nuts (to taste) and keep aside.
Step 2
To the same pan add Oil (1 tablespoon) and add crush Fresh Ginger (1 piece), Garlic (5 clove), and Green Chili Pepper (2). Saute for three to four minutes and add sliced Onion (1).
Step 3
Chop Fresh Cilantro (2 tablespoon).
Step 4
Chop Fresh Mint (2 tablespoon).
Step 5
Saute till the onion becomes soft and add chopped Tomato (1) and cook for four to five minutes. Now add chopped Potato (1), Carrot (1), Green Peas (1/2 cup), 1 tablespoon of fresh mint, 1 tablespoon of coriander leaves, Salt (to taste), and Garam Masala (1/4 teaspoon). Add little water and cover and cook. Once done switch off the flame and keep aside.
Step 6
Drain the soaked rice and keep aside. Keep water for boiling to cook the rice. Add Cinnamon Stick (1 inch), Whole Clove (3), Bay Leaf (1), Black Cardamom (3), Salt (to taste), Garam Masala (1/2 teaspoon), and Ground Turmeric (1/4 teaspoon). Once it boils well add the drained rice and let it cook well. Once the rice is cooked drain out excess water. Spread a layer of rice in a biriyani pot.
Step 7
Sprinkle some fresh mint, coriander leaves, and fried bread, Cashew Nuts (to taste). Spread some of the masala on top. Repeat the same process of layering the rice and masala. Finally drizzle Ghee (1 tablespoon) on top. Cover and cook in low flame for five minutes and switch off the flame. Serve hot with raita and pickle.

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Nutrition Per Serving
Calories
587
% Daily Value*
Fat
15.6 g
20%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
9.8 mg
3%
Carbohydrates
100.4 g
37%
Fiber
6.1 g
22%
Sugars
5.8 g
--
Protein
11.0 g
22%
Sodium
103.0 mg
4%
Vitamin D
--
--
Calcium
61.7 mg
5%
Iron
2.4 mg
13%
Potassium
337.9 mg
7%
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