← Back to Search Results
Indian
Vegetable Biryani Recipe-1123

Photo by:
Comments: 0
 

Recipe

A satisfying dish that both vegetarians and meat-eaters will enjoy.

Yield: Makes 4 servings
Prep time: 30 Mins<Br>
Cooking time: 45 Mins<Br><Br>

Ingredients

  • 1¾ cups basmati rice
  • 1 large carrot, sliced
  • 2 boiling potatoes, peeled and cut into small dice
  • ½ cauliflower, cut into small florets
  • 3 tbsp vegetable oil
  • 1 red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 zucchini, chopped
  • 2/3 cup frozen peas
  • 2 tsp ground coriander
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp chile powder
  • 1 tsp cumin seeds
  • 2/3 cup vegetable stock
  • ½ cup cashew nuts, lightly toasted

Directions

1. Bring a large saucepan of water to a boil over high heat. Add the rice and cook until just tender, about 15 minutes. Drain well.

2. Cook the carrot and potatoes in another saucepan of salted boiling water until half-done, about 5 minutes. Add the cauliflower and cook about 5 minutes more, until all of the vegetables are tender. Drain.

3. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, about 5 minutes, or until softened. Add the red and green peppers and the zucchini and cook, stirring often, until crisp-tender, about 5 minutes.

4. Stir the reserved vegetables and peas into the frying pan. Add the coriander, curry powder, turmeric, chile powder, and cumin. Cook for 1 minute, stirring often, until the spices are very fragrant.

5. Meanwhile, preheat the oven to 350°F (180°C ). Spread half the rice into a baking dish, top with the vegetable mixture, and then the remaining rice. Cover with aluminum foil. Bake for 30 minutes, or until hot. Sprinkle with cashews and serve.

Notes

Nutritional Benefits: low fat


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

656kcal (33%)
108mg (11%)
126mg (210%)
179mcg RAE (6%)
1320mg
138mg
16g
9g
10g
107g
0mg (0%)
224mg (9%)
2g (12%)
20g (30%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-provence-cookbook The Provence Cookbook
by Patricia Wells
living-raw-food Living Raw Food
by Sarma Melngailis
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
american-masala American Masala
by Suvir Saran
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?