Description
Make your next meal extraordinary with the timeless flavors of Veggie Biryani. Try it now.
Ingredients
Units
Scale
- 1/2 cup Gadra beans (Barlotti bean)
- 1/2 cup Dubla beans (Lima beans)
- Some chopped mushrooms (1/2 cup or as per your liking)
- 1/2 cup sweetcorn
- 1/2 cup peas
- 1/2 cup green beans
- 1 carrot, sliced
- 2 onions, chopped
- 1 tomato, chopped
- Few Curry leaves
- 1/4 cup sour milk
- 1/2 tsp ginger and garlic paste
- A dash of Salt
- 1 tsp Dhania (coriander powder)
- 1 tsp jeera powder (cumin powder)
- 1/2 tsp turmeric powder
- 3 tsp Kashmiri masala
- 1 tsp Garam masala
- Few Elachi (cardamom pods)
- 1 cinnamon stick
- 3 cloves
- 3 Bay leaves
- Few mint leaves (decoration)
Instructions
- Fry onion in oil
- Add cardamom pods, cloves, cinnamon, and bay leaves, add turmeric, coriander powder and cumin powder, Kashmiri masala, garam masala, as well as ginger and garlic paste, tomatoes, curry leaves, and mix well.
- Now add all vegetables except potatoes and mushrooms, (add the mushrooms just before the other vegetables are cooked)
- Continue and add the sour milk, and salt, and cook until the veggies are nice and soft
- Add very little hot water at a time, remove from stove, add the rice to veggies, mix slightly, place potatoes on top, sprinkle with the mint, add a few blobs of butter, and cook in the oven for 20 minutes at 180C/350F.
Equipment
Buy Now → Notes
Created, Prepared, tried, and tested by Jennifer
Nutrition
- Serving Size: 1 bowl
- Calories: 171
- Sugar: 8.8 g
- Sodium: 213.6 mg
- Fat: 3.2 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 28.3 g
- Fiber: 8.4 g
- Protein: 7.1 g
- Cholesterol: 5 mg
