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Vegetable Biryani (Food Network Kitchens) Recipe

Vegetable Biryani (Food Network Kitchens) Recipe

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Vegetable Biryani (Food Network Kitchens)

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Ingredients:

Serving

3/4 cups basmati rice
1 tbsp unsalted butter
2 tbsp golden raisins
2 tbsp blanched, sliced almonds
1/2 tsp turmeric
1/4 tsp whole cumin seeds
1/4 tsp whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 tsp kosher salt
2 tbsp unsalted butter
1/4 small yellow onion, thinly sliced
1 tbsp peeled, minced fresh ginger
2 cloves garlic, minced
2 tbsp golden raisins
2 tbsp blanched, sliced almonds
1 1/2 tsp whole coriander seeds
1/2 tsp whole cumin seeds
5 whole cardamom pods
1 cup small cauliflower florets
3 oz green beans , cut into 1-inch pieces
3 small new potatoes (about 6 oz), peeled and quartered
1 medium carrot , cut into 1-inch pieces
1 tsp kosher salt
2/3 cup water
2 tbsp toasted shredded coconut
2 tbsp toasted blanched, sliced almonds
copyright 2001 television food network, g.p. all rights reserved.

Directions:

Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	409.68 Kcal (1715 kJ)
Calories from fat	184.95 Kcal
		% Daily Value*
Total Fat	20.55g	32%
Cholesterol	22.9mg	8%
Sodium	1151.62mg	48%
Potassium	944.56mg	20%
Total Carbs	52.62g	18%
Sugars	12.87g	51%
Dietary Fiber	8.11g	32%
Protein	9.7g	19%
Vitamin C	76.2mg	127%
Vitamin A	0.7mg	23%
Iron	19.8mg	110%
Calcium	126.7mg	13%

Amount Per 100 g
Calories	90.58 Kcal (379 kJ)
Calories from fat	40.89 Kcal
		% Daily Value*
Total Fat	4.54g	32%
Cholesterol	5.06mg	8%
Sodium	254.62mg	48%
Potassium	208.84mg	20%
Total Carbs	11.63g	18%
Sugars	2.85g	51%
Dietary Fiber	1.79g	32%
Protein	2.15g	19%
Vitamin C	16.9mg	127%
Vitamin A	0.2mg	23%
Iron	4.4mg	110%
Calcium	28mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.1

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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