Vegetarian Biryani Recipe

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Vegetarian Biryani
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Ingredients:

Directions:

  1. Fry onions in 2 tbs oil until brown.
  2. Mix 1/2 the fried onions, cous-cous, raisins, Cashew nuts, red chillies,tomatoes and grind into a paste in grinder.
  3. Heat 2 Tbs oil and fry cumin seed for 1 minute.
  4. Now add rest of whole dry spices, salt and garlic & ginger paste. Cook for further 1 minute. Add yogurt and cook for 5 minutes. Add the paste from grinder, cumin powder and garam masala and cook for 5 to 10 minutes. Fold in the mango and potato pieces.
  5. Boil 2 cups rice in salted water (do not over cook, under cooked will be fine).
  6. Now layer some rice in oven tray. Sprinkle all over some of the saffron milk and lemon juice.
  7. Add a layer of cooked sauce. Add layer of rice. Again sprinkle saffron milk and lemon juice. You may add as many layers as you like. On the final rice layer add the other 1/2 of fried browned onions all over. Cover with lid or foil and cook for 30 min on gas mark 5.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 417.55 Kcal (1748 kJ)
Calories from fat 115.31 Kcal
% Daily Value*
Total Fat 12.81g 20%
Cholesterol 4.25mg 1%
Sodium 665.15mg 28%
Potassium 627.06mg 13%
Total Carbs 68.2g 23%
Sugars 13.27g 53%
Dietary Fiber 4.89g 20%
Protein 8.66g 17%
Vitamin C 49.5mg 83%
Iron 3mg 16%
Calcium 79.8mg 8%
Amount Per 100 g
Calories 129.06 Kcal (540 kJ)
Calories from fat 35.64 Kcal
% Daily Value*
Total Fat 3.96g 20%
Cholesterol 1.31mg 1%
Sodium 205.6mg 28%
Potassium 193.82mg 13%
Total Carbs 21.08g 23%
Sugars 4.1g 53%
Dietary Fiber 1.51g 20%
Protein 2.68g 17%
Vitamin C 15.3mg 83%
Iron 0.9mg 16%
Calcium 24.7mg 8%

* 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

  • 8.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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