Subz Biryani (Highly seasoned vegetable rice)

Subz Biryani (Highly seasoned vegetable rice)

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Servings: 5
Calories: 305

Ingredients
 

  • 7 oz Rice Basmati or any long-grained variety
  • 1 oz Carrot gajar, diced, parboiled
  • 1 oz Cauliflower phoolgobhi, small pieces
  • 1 oz Green peas hara matar, parboiled
  • 1 oz Mushrooms guchhi, quartered
  • 4 tbsp Vegetable oil
  • 4 Cloves laung
  • 1 Cinnamon dalchini, 1/2 inch stick
  • 1 Bay leaf tej patta
  • 3 Green cardamom choti elaichi
  • 1 tsp Black cumin shahi jeera seeds
  • 1 oz Onions chopped
  • 2 tsp Ginger adrak paste
  • 1 tsp Red chilli powder
  • 1/2 tsp White pepper safed mirch powder Salt to taste
  • 16 floz Water

for the garnishing:

  • 1 tsp Green chillies slit
  • 2 tsp Onion sliced, fried
  • 1/2 tsp Mace javitri powder
  • 1 tbsp Lemon nitnbu juice
  • 1/2 tsp Ginger julienned
  • 10 Cashew nuts kaju, fried golden
  • 1 tbsp Green coriander hara dhaniya, chopped
  • 2 tbsp Cream

Instructions

  • Wash and soak the rice for 30 minutes.
  • Heat the oil in a heavy-bottomed pan. Saute the cloves, cinnamon stick, bay leaf, green cardamom, and black cumin seeds till they begin to crackle.
  • Add onions and saute till transparent. Stir in ginger paste, red chilli powder, all the vegetables, white pepper powder, and salt. Cook for 3 - 4 minutes.
  • Stir in the drained rice and water. Bring to the boil, lower heat and cook, covered, till rice is almost done.
  • Remove the lid, sprinkle slit green chillies, fried onions, mace powder, lemon juice, ginger, cashew nuts, green coriander, and cream.
  • Seal the lid with dough and cook on very low heat for 10 - 15 minutes.
  • Serve hot with yoghurt.
Calories: 305 kcal
Carbohydrates: 38 g
Protein: 5 g
Fat: 15g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 33 mg
Potassium: 196 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 1215 IU
Vitamin C: 8 mg
Calcium: 49 mg
Iron: 1 mg
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