Vegetable Biryani
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 55 min · Beans · vegetarian, gluten-free
480 cal
12g protein
72g carbs
16g fat
per serving · estimated
Ingredients
- 3/4 cup basmati rice
- 1 cup mixed vegetables (carrot, beans, peas)
- 1/4 cup plain yogurt
- 1 large yellow onion
- 3/4 tbsp biryani masala
- 1 pinch saffron
- 1/4 tbsp ginger-garlic paste
- 1/4 cup fresh mint
- 1 tbsp ghee
- 1 tbsp whole milk
Method (tap to check — screen stays awake)
- Fry sliced onions in ghee 10 minutes until golden; reserve half.
- Saute ginger-garlic paste 1 minute, add vegetables and biryani masala, cook 5 minutes, then stir in yogurt and cook 5 more minutes.
- Parboil soaked basmati in salted water 5 minutes to 70% done and drain; steep saffron in warm milk.
- Layer vegetable mixture and rice in a heavy pot, top with reserved onions, mint and saffron milk.
- Cover tightly and steam on lowest heat 20 minutes; rest 5 minutes, then fluff gently.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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