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Vegetarian Biryani Recipe

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Vegetarian Biryani Recipe

Prep Time: Cook Time:

Ingredients

  • Eggplant, raw | 1.00 eggplant, unpeeled approx 1-1/4 lb
  • White mushrooms raw | 2.75 oz
  • Celery, raw | 2.00 stalk, medium 7-1/2" - 8" long
  • Okra, raw | 0.25 cup
  • Carrots, baby, raw | 3.50 oz
  • Russet potatoes, raw | 1.00 potato large 3" to 4-1/4" dia
  • Yogurt, plain, whole milk | 1.25 cup 8 fl oz
  • Ginger root, raw | 3.00 tsp
  • Onions raw | 2.00 large
  • Garlic, raw | 4.00 Tbsp
  • Spices, turmeric, ground | 1.00 tsp
  • Spices, curry powder | 1.00 tbsp
  • Butter without salt | 2.00 tbsp
  • Onions raw | 2.00 medium 2-1/2" dia
  • White rice long grain enriched, raw | 1.25 cup
Nutrition Facts (Per Serving)

Calories per serving: 483.18 mg

Fat per serving: 9.50 g

Saturated fat per serving: 5.55 g

Protein per serving: 12.85 g

Sodium per serving: 88.48 mg

Cholesterol per serving: 25.22 g

Instructions

  1. Half and slice the eggplant, halve mushrooms, grate large onions, crush garlic, slice medium onions then keep aside.
  2. Cook carrots, potato, and okra in a pan of boiling, salted water for about 8 minutes. Drain and place in a large bowl.
  3. Then mix with mushrooms, celery and eggplant.
  4. Mix yogurt with grated onions, turmeric, ginger, garlic and curry powder then put over the vegetables. Leave for 2 hours to marinate in a cool place.
  5. Take a heavy-based frying pan, heat butter in it then put sliced onions and cook at a low heat for 6 minutes or until golden brown. Reserve few onions from the pan for garnish.
  6. Take a large pan of boiling water, cook rice in it for about 7 minutes, drain and set them aside.
  7. Then put marinated vegetables to the onions and cook for 10 minutes.
  8. Place half of the rice in a 2 litre casserole dish. Put the vegetables on top and cover with remaining rice.
  9. Cover the lid and cook in a preheated oven for 25 minutes at a temperature of 375?F, or until the rice is tender.
  10. Dish out the biryani in a serving platter. Garnish with reserved onions and coriander then serve.

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