Nutritional Chart
Calories: 476 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 11 g
- 10 g
- 84 g
Ingredients Needed for Vegetarian Biryani
For the rice:
1 tablespoon vegetable oil
1 teaspoon cloves
1 teaspoon cardamom
1 teaspoon peppercorn
1 cinnamon stick
2 bay leaves
1 star anise
1 tablespoon onion powder
salt
1 ½ cups of long-grain rice
1 tablespoon yogurt
3 cups of hot water
1 teaspoon saffron
For the cauliflower and beans:
1 tablespoon vegetable oil
1 teaspoon cloves
1 teaspoon cardamom
1 teaspoon peppercorn
1 cinnamon stick
1 star anise
1 teaspoon onion powder
1 medium tomato, diced
2 teaspoons of turmeric
salt
5 ounces of cauliflower
1 small carrot, diced
3 ounces of frozen bean
2 tablespoons of yogurt
1 cup hot water
3 ounces of cottage cheese
pomegranate seeds for garnishing
fresh mint for garnishing
How to Make Vegetarian Biryani
- For the rice:
Add the vegetable oil, cloves, cardamom, peppercorns, cinnamon stick, bay leaves, and star anise to a skillet over low heat. Cook and stir for 20-30 seconds. Add the onion powder, season with salt, and stir until the oil starts sizzling.
- Add the rice. Cook and stir for 1-2 minutes, add the yogurt, stir, then add the water. Cook for 15 minutes or until the water has been absorbed.
- Drain the remaining water, add the saffron, and set aside.
- For the cauliflower and beans:
Add the vegetable oil, cloves, cardamom, peppercorns, cinnamon stick, and star anise to a skillet over low heat. Cook and stir for 20-30 seconds. Add the onion powder, stir once or twice, add the diced tomato, and stir until it starts sizzling.
- Add the turmeric, stir a few times, season with salt, and continue to stir. Add the cauliflower and diced carrot and stir for 10-20 seconds.
- Add the frozen beans and yogurt, stir for 10 seconds, and add the hot water. Cook until it boils.
- Add the cottage cheese and layer on top the cooked rice. Cover with the lid and simmer for 10 minutes.
- Optionally you can garnish with pomegranate seeds and fresh mint.