Subz Biryani (Highly seasoned vegetable rice)
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