Vegetable Biryani

Today was one of those days when we were starting to distinctly lack in terms of vegetables in the house…. it took me a little while to  get inspiration for what to make with green beans, baby sweetcorn and mushrooms. A flick through my handwritten recipe book came up trumps though…. I love having my own recipe book, it’s packed full of recipe ideas, tips, things I’ve tried, ideas from books, magazines and the TV, my own personal cookery Bible.

Here is my version of Vegetable Biryani, it went down so well with the family that toddler cleared her bowl before me and hubby (who was off our for a BBQ) couldn’t resist having some.

 

Dietitian UK: Vegetable Biryani

Vegetable Biryani
Serves 6
Write a review
Print
Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
347 calories
72 g
0 g
3 g
9 g
0 g
344 g
81 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
344g
Servings
6
Amount Per Serving
Calories 347
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 81mg
3%
Total Carbohydrates 72g
24%
Dietary Fiber 7g
27%
Sugars 2g
Protein 9g
Vitamin A
117%
Vitamin C
44%
Calcium
9%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp oil
  2. 2 bay leaves
  3. 4 cardomon pods
  4. 2 tsp cumin seeds
  5. 2 onions
  6. 2 cloves garlic
  7. 1/2 inch root ginger
  8. 1 tsp chilli
  9. 1tsp cumin
  10. 1 tsp coriander
  11. 1 tsp tumeric
  12. 1/2 tsp cinnamon
  13. 500g mixed vegetables
  14. 2 medium potatoes
  15. 300g uncooked rice
  16. Chopped fennel leaves
  17. 100g spinach or Swiss chard
  18. Water
  19. lemon juice
Instructions
  1. Heat the oil in a casserole dish, add the bay leaves, cardomon pods and cumin seeds. Cook gently, then add the onion and soften.
  2. Add the garlic, ginger and spices, stir well and cook for a couple of minutes.
  3. Add all the chopped vegetables and potatoes, coat in the spice.
  4. Now add some water, to almost cover the vegetables.
  5. Bing to the boil and leave it to simmer for 15 minutes.
  6. Meanwhile cook the rice in a seperate pan (I use the absorption method).
  7. Preheat the oven to Gas Mark 4.
  8. When the rice is cooked, spoon it over the vegetables in the casserole dish, add a dash of lemon juice, chopped fennel leaves and Swiss chard or spinach.
  9. Cover and put in the oven for 15 minutes.
  10. Remove and leave it to stand for 5 minutes then stir and serve.
beta
calories
347
fat
3g
protein
9g
carbs
72g
more
Dietitian UK http://www.dietitianuk.co.uk/

4 thoughts on “Vegetable Biryani”

  1. I’m printing this off for hubby – it’s his turn to cook tonight and he wanted veggie but left me decide to what 🙂 Thanks Priya.

Leave a Reply

Your email address will not be published. Required fields are marked *


CommentLuv badge