Dindigul Biryani
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (4)

Dindigul Biryani

NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 10%
CARBS 85G70% OF CAL
7G FIBER68G OTHER10G TOTAL SUGAR
FAT 15G28% OF CAL
6G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian biryani made with mushrooms, rice, and aromatic spices like cardamom, cinnamon, and fennel. A fragrant, one-pot Indian rice dish.

mainbowlgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 1.25 cups seeraga samba rice (or 245 grams seeraga samba rice - can also use basmati rice)
  • enough water for soaking rice
  • 2 green cardamoms
  • 1 inch cinnamon
  • 1 to 2 single strands of mace
  • 2 cloves
  • 1 small piece of stone flower ((dagad phool) - skip if you do not have)
  • 8 to 10 whole black pepper
  • ¼ teaspoon fennel seeds
  • 1 large onion (or 100 to 105 grams onions or 1 cup chopped onion)
  • 1 or 2 green chillies
  • ¼ cup chopped coriander leaves
  • 2 tablespoons chopped mint leaves
  • 2 to 2.5 tablespoons ghee (or you can also use half ghee and half oil)
  • 1 tej patta ((indian bay leaf))
  • 1 teaspoon ginger garlic paste
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ½ teaspoon coriander powder
  • 1 large tomato (or 100 grams tomato or ½ cup chopped tomato)
  • 200 grams mushrooms (or 2 cups chopped mushrooms)
  • ¼ cup curd ((yogurt))
  • 1 teaspoon lemon juice (- optional)
  • 2.5 cups water
  • salt as required
PREP
15M
SODIUM
388MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.