Dassana's Veg Recipes · by Dassana Amit★ 5.0 (3)

Mughlai Biryani

Name: Mughlai Biryani
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4
Cuisine: indian
Ingredients: 1.5 cups basmati rice (or 300 grams basmati rice); 1 inch cinnamon; 1 medium tej patta ((indian bay leaf or tamalpatra)); 2 to 3 single strands of mace; 3 cloves; 3 green cardamoms; 5 cups water for cooking rice; ½ teaspoon salt or add as required; 10 to 12 almonds, (blanched in hot water and peeled); 1 tablespoon melon seeds ((magaz) soaked in hot water); 1 tablespoon desiccated coconut; 2 tablespoon water for grinding; 3 to 4 tablespoon ghee; 10 to 12 almonds; 15 to 16 raisins; 10 to 12 cashews; 1 large onion, (thinly sliced or 140 to 150 grams onions or 1 cup tightly packed thinly sliced onions); 1 medium sized tej patta ((indian bay leaf or tamalpatra)); 2 single strands of mace; 1 black cardamom; 8 to 9 black pepper; 1 teaspoon caraway seeds; 1 tablespoon ginger garlic paste (or 7 to 8 garlic cloves + 1 inch ginger, crushed to a paste in mortar-pestle); 2.5 to 3 cups mixed veggies ((carrots, french beans, potatoes, mushrooms, cauliflower, broccoli etc)); ⅓ cup green peas, (fresh or frozen); ½ teaspoon kashmiri chilli powder; ½ cup curd ((yogurt)); ⅔ cup water for pressure cooking; ½ teaspoon garam masala (or biryani masala powder); salt as required

NUTRITION · PER SERVING70M COOK

CAL 30%·PRO 29%

CARBS 92G60% OF CAL

8G FIBER72G OTHER12G TOTAL SUGAR

FAT 22G33% OF CAL

10G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant layered rice dish with mild spices, dried fruits, nuts, and mixed vegetables. Aromatic and slightly sweet, a celebratory vegetarian rice course.

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 4

1.5 cups basmati rice (or 300 grams basmati rice)
1 inch cinnamon
1 medium tej patta ((indian bay leaf or tamalpatra))
2 to 3 single strands of mace
3 cloves
3 green cardamoms
5 cups water for cooking rice
½ teaspoon salt or add as required
10 to 12 almonds, (blanched in hot water and peeled)
1 tablespoon melon seeds ((magaz) soaked in hot water)
1 tablespoon desiccated coconut
2 tablespoon water for grinding
3 to 4 tablespoon ghee
10 to 12 almonds
15 to 16 raisins
10 to 12 cashews
1 large onion, (thinly sliced or 140 to 150 grams onions or 1 cup tightly packed thinly sliced onions)
1 medium sized tej patta ((indian bay leaf or tamalpatra))
2 single strands of mace
1 black cardamom
8 to 9 black pepper
1 teaspoon caraway seeds
1 tablespoon ginger garlic paste (or 7 to 8 garlic cloves + 1 inch ginger, crushed to a paste in mortar-pestle)
2.5 to 3 cups mixed veggies ((carrots, french beans, potatoes, mushrooms, cauliflower, broccoli etc))
⅓ cup green peas, (fresh or frozen)
½ teaspoon kashmiri chilli powder
½ cup curd ((yogurt))
⅔ cup water for pressure cooking
½ teaspoon garam masala (or biryani masala powder)
salt as required
150 to 200 grams paneer (optional)
3 tablespoon warm milk + ⅛ tsp saffron strands
2 tablespoon chopped mint leaves
2 teaspoon rose water (or kewra water)

At a glance

PER SERVING · TIME 70M

CAL 30%·PRO 29%

CARBS 92G60% OF CAL

8G FIBER72G OTHER12G TOTAL SUGAR

FAT 22G33% OF CAL

10G SAT12G 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: 45m
Cook: 25m
Sodium: 700mg
Total sugar: 12g

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

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 448mg
Calcium: 133mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 45M
SODIUM: 700MG
ESTIMATE: COMPLETE

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

Mughlai Biryani

Nutrition & ingredients

Ingredients

At a glance