Vegetable Biryani
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)

Vegetable Biryani

NUTRITION · PER SERVING65M COOK
CAL 27%·PRO 27%
CARBS 83G63% OF CAL
6G FIBER0G ADDED7G INTRINSIC71G OTHER7G TOTAL SUGAR
FAT 17G29% OF CAL
8G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, spiced vegetable and rice dish infused with aromatic spices like garam masala, cinnamon, and star anise with coconut milk. Customizable with any vegetables, this vegan biryani is perfect alongside curries.

mainindiangrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 teaspoon 4 grams + 2 tablespoon (24 grams) olive oil, divided
  • ¼ cup raw cashew pieces (55 grams)
  • 1 yellow onions (thinly sliced (225 grams))
  • 2 tablespoons minced garlic (approximately 6 garlic cloves (32 grams))
  • 2 tablespoons minced ginger (approximately 3 inches fresh ginger root (20 grams))
  • 2 inches of cinnamon stick (4 grams)
  • 6 whole cloves
  • 4 bay leaves
  • 2 tablespoons ground coriander (12 grams)
  • 1 tablespoon garam masala (5 grams)
  • 1 teaspoon cayenne pepper (optional)
  • 2 whole star anise
  • 1 teaspoon turmeric (3 grams)
  • 1 green bell pepper (thinly sliced (approximately 1 1⁄2 cups or 140 grams))
  • 2 cups cauliflower florets (approximately 230 grams)
  • 1 russet potato (peeled cubed (1 1⁄2 cups or 250 grams))
  • 1 ½ teaspoons salt (10 grams)
  • 1 cup frozen peas (130 grams)
  • ½ cup plain vegan yogurt (unsweetened, optional (122 grams))
  • 1 cup canned coconut milk (220 grams)
  • 1 ½ cups vegetable broth (390 grams)
  • 2 cups basmati rice (rinsed (450 grams))
  • Fresh cilantro for topping (optional)
PREP
10M
SODIUM
880MG
ESTIMATE
COMPLETE

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