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    You are in: Home / Low-cholesterol / Vegetable Biryani Recipe
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    Vegetable Biryani

    Vegetable Biryani. Photo by stingo

    1/1 Photo of Vegetable Biryani

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 12 mins

    30 mins

    42 mins

    ratherbeswimmin''s Note:

    A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version to be served with warmed naan and a spicy sweet chutney.

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    Units: US | Metric


    1. 1
      Let the oil get heated in a large ovenproof casserole over medium heat.
    2. 2
      Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
    3. 3
      Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
    4. 4
      Stir in rice, then stir in water.
    5. 5
      Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
    6. 6
      Remove from oven; stir in the kidney beans and replace the lid.
    7. 7
      Let stand for 5 minutes.
    8. 8
      Serve onto individual plates; garnish with peanuts and raisins, if desired.

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    Ratings & Reviews:

    • on March 31, 2010


      Very good. It was a bit mild for my taste, next time will have to up the spices a bit.

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    • on January 11, 2006


      This is a very tasty and filling biryani. I prepared this yesterday in a slightly different way from yours. I cooked the rice separately and added it to the veggies and masala mixture which I cooked separately. Also, I cooked the lentils separately until tender. I omitted the ginger and used a paste of 4 onions and 7 cloves of garlic. I added this paste in step 1 after heating the oil, i.e., I stir-fried the onion-garlic paste. Then I added the masalas and continued to stir-fry. In another pot on the side, I cooked the veggies until soft. I added the cooked veggies to the masala and onion paste mixture. I also used a paste of 6 tomatoes in this biryani which I added at this stage. Instead of kidney beans, I used whole green lentils(green moong dal) as my Mom is not allowed to have kidney beans or she suffers from swelling on her feet. I cut down the bell pepper to just 1/2 and not a whole one. As for the masalas, I used 1/2 tsp. turmeric powder, 1 tbsp. corriander powder, 1 tbsp. garam masala powder, 1 tsp. red chilli powder, 2 cloves, 1/4 inch cinnamon stick and 2 bay leaves. I used 2 carrots, 100 gms. greenpeas, 2 potatoes(cut into cubes), 100 gms. French beans and 100 gms. cauliflower. I garnished this with fresh corriander leaves and everyone enjoyed this meal. Thanks for sharing!

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    • on December 05, 2005



    Nutritional Facts for Vegetable Biryani

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 410.7
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 600.5 mg
    Total Carbohydrate 78.0 g
    Dietary Fiber 9.9 g
    Sugars 5.7 g
    Protein 12.3 g

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