Dassana's Veg Recipes · by Dassana Amit★ 5.0 (5)

Kashmiri Biryani

Name: Kashmiri Biryani
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 5
Cuisine: indian
Ingredients: 1.25 cup basmati rice (- soaked in water for 30 minutes ); 5 cups water (- to cook the rice); salt (as required); 1 pinch saffron strands; ½ cup chopped carrots; ½ cup chopped cauliflower; ½ cup green peas; ½ cup chopped potatoes; 3 tablespoons ghee ((clarified butter) or oil); 1 teaspoon caraway seeds ((shahi jeera)); 2 inches cinnamon; 2 black cardamoms; 3 to 4 green cardamoms; 3 to 4 cloves; 1 or 2 single strands of mace; 1.5 teaspoon fennel powder ((ground fennel)); 1 teaspoon dried ginger powder ((ground ginger)); ½ or 1 teaspoon red chili powder; 1 teaspoon garam masala (or Kashmiri Ver Masala); ¼ teaspoon asafoetida ((hing)); ¼ teaspoon grated nutmeg ((ground nutmeg)); 5 to 6 tablespoons yogurt ((curd), fresh and whipped - dairy or any plant based yogurt); 1 cup water (or add as required); 2 tablespoon chopped mint leaves; 2 tablespoon chopped coriander leaves ((cilantro leaves)); 2 pinches saffron strands; ⅔ cup warm water (or warm milk or warm yogurt for soaking saffron strands); 20 to 25 whole cashews (or a mix of cashewnuts, almonds and raisins - roasted or fried in some oil or ghee ); 2 to 3 tablespoons chopped mint leaves (- optional)

NUTRITION · PER SERVING70M COOK

CAL 12%·PRO 10%

CARBS 24G41% OF CAL

4G FIBER17G OTHER3G TOTAL SUGAR

FAT 14G54% OF CAL

6G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Kashmiri biryani made without onions or garlic, layered with basmati rice, mixed vegetables, nuts, and aromatic spices. This vegetable-forward version is elegant and deeply flavorful.

mainindiangrain bowlgluten freevegetarian

View the full recipe on Dassana's Veg Recipes →

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

Ingredients

serves 5

1.25 cup basmati rice (- soaked in water for 30 minutes )
5 cups water (- to cook the rice)
salt (as required)
1 pinch saffron strands
½ cup chopped carrots
½ cup chopped cauliflower
½ cup green peas
½ cup chopped potatoes
3 tablespoons ghee ((clarified butter) or oil)
1 teaspoon caraway seeds ((shahi jeera))
2 inches cinnamon
2 black cardamoms
3 to 4 green cardamoms
3 to 4 cloves
1 or 2 single strands of mace
1.5 teaspoon fennel powder ((ground fennel))
1 teaspoon dried ginger powder ((ground ginger))
½ or 1 teaspoon red chili powder
1 teaspoon garam masala (or Kashmiri Ver Masala)
¼ teaspoon asafoetida ((hing))
¼ teaspoon grated nutmeg ((ground nutmeg))
5 to 6 tablespoons yogurt ((curd), fresh and whipped - dairy or any plant based yogurt)
1 cup water (or add as required)
2 tablespoon chopped mint leaves
2 tablespoon chopped coriander leaves ((cilantro leaves))
2 pinches saffron strands
⅔ cup warm water (or warm milk or warm yogurt for soaking saffron strands)
20 to 25 whole cashews (or a mix of cashewnuts, almonds and raisins - roasted or fried in some oil or ghee )
2 to 3 tablespoons chopped mint leaves (- optional)

At a glance

PER SERVING · TIME 70M

CAL 12%·PRO 10%

CARBS 24G41% OF CAL

4G FIBER17G OTHER3G TOTAL SUGAR

FAT 14G54% OF CAL

6G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 40m
Cook: 30m
Sodium: 322mg
Total sugar: 3g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 330mg
Calcium: 72mg
Iron: 1mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 40M
SODIUM: 322MG
ESTIMATE: COMPLETE

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

Kashmiri Biryani

Nutrition & ingredients

Ingredients

At a glance