Recipes
Veg biryani
Veg biryani is a fragrant and savoury rice dish from the Indian subcontinent. It is a popular vegetarian version of biryani, a traditional rice meal with meat and a spice blend. It contains vitamins C, K, A, and B-vitamins.
Ingredients 15
- 2 tablespoon of lemon juice
- 1 medium-sized carrot, grated
- 1 small cauliflower, separated into small florets
- 3 tablespoons of olive oil
- ¼ teaspoon of fenugreek seeds (Methi dana)
- 1 teaspoon of Mustard seeds
- ½ teaspoon of turmeric (Haldi)
- 1 Lemon
- 1 ½ cup of basmati rice, soaked
- 1 teaspoon split black gram skinless (Dhuli urad dal)
- 1 teaspoon split black skinless
- 2 tablespoon of coconut, scraped
- 10-12 curry leaves (Kadi patta)
- Salt to taste
- 20-25 green olives, stuffed
Method
- Heat olive oil (Jaitoon ka tel) in a large non stick pan.
- Add split Bengal gram (channa dal), split black gram (dhuli urad dal), fenugreek seeds (methi dana), mustard seeds (sarson/rai), and coconut.
- Sauté till fragrant.
- Add curry leaves (Kadi patta) and mix.
- Add cauliflower and carrot.
- Mix well.
- Drain and add rice along with salt, turmeric powder (haldi), lemon juice and 3 cups water.
- Mix well.
- Add stuffed green olives and mix.
- Slice lemon into thin slices, remove seeds and add to the pan.
- Cover and cook till the rice is done.
- Serve hot.
Nutrition facts
Approximate values for the recipe as written.
| Energy | 1121 kcal |
|---|---|
| Carbohydrates | 16.99 g |
| Proteins | 145.2 g |
| Fat | 56.5 g |