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

Vegetable Biryani Recipe (Restaurant Style)

Name: Vegetable Biryani Recipe (Restaurant Style)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Cuisine: indian
Ingredients: 1.5 cups basmati rice (- 300 grams); 3 to 4 green cardamoms; 1 inch cinnamon; 1 tej patta (- medium size, (Indian bay leaf)); 2 star anise; 1 black cardamom; 5 cups water (- for cooking rice); ¾ teaspoon salt (or add as required); 2 cups onions (- thinly sliced, 200 grams or 2 large onions); 1 tablespoon ginger garlic paste (or 1 inch ginger + 7 to 8 small to medium garlic cloves crushed in mortar-pestle); 2 carrots (- chopped, medium-sized); 1 potato (- chopped, medium-sized); ½ cup cauliflower florets (- optional, I have not added cauliflower); 4 to 5 button mushrooms (- chopped); ¼ cup french beans (- chopped); ½ cup green peas (- fresh or frozen); 1 cup curd (- fresh (yogurt) or 200 grams); ½ cup water (- for pressure cooking and ¾ cup water if cooking in a pot); ½ to 1 teaspoon red chilli powder; 3 to 4 tablespoons oil (or ghee - I used sunflower oil); salt (as required); 1 inch cinnamon stick; 4 cloves; 4 green cardamoms; 1 single strand of mace ((javitri), (not the whole mace. mace is a strong spice)); ¼ cup sautéed browned onions ((birista)); 15 to 20 saffron strands; 2 tablespoons milk (- warm); ¼ cup mint leaves (- chopped); 2 tablespoons oil ( or butter or ghee (clarified butter))

NUTRITION · PER SERVING90M COOK

CAL 30%·PRO 24%

CARBS 88G59% OF CAL

5G FIBER75G OTHER8G TOTAL SUGAR

FAT 24G36% OF CAL

4G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, layered rice dish with caramelized onions, mixed vegetables, aromatic spices like cardamom and saffron, and yogurt-based gravy. Restaurant-quality biryani that's hearty and aromatic.

mainindiangrain bowlgluten freevegetarian

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

Ingredients

serves 4

1.5 cups basmati rice (- 300 grams)
3 to 4 green cardamoms
1 inch cinnamon
1 tej patta (- medium size, (Indian bay leaf))
2 star anise
1 black cardamom
5 cups water (- for cooking rice)
¾ teaspoon salt (or add as required)
2 cups onions (- thinly sliced, 200 grams or 2 large onions)
1 tablespoon ginger garlic paste (or 1 inch ginger + 7 to 8 small to medium garlic cloves crushed in mortar-pestle)
2 carrots (- chopped, medium-sized)
1 potato (- chopped, medium-sized)
½ cup cauliflower florets (- optional, I have not added cauliflower)
4 to 5 button mushrooms (- chopped)
¼ cup french beans (- chopped)
½ cup green peas (- fresh or frozen)
1 cup curd (- fresh (yogurt) or 200 grams)
½ cup water (- for pressure cooking and ¾ cup water if cooking in a pot)
½ to 1 teaspoon red chilli powder
3 to 4 tablespoons oil (or ghee - I used sunflower oil)
salt (as required)
1 inch cinnamon stick
4 cloves
4 green cardamoms
1 single strand of mace ((javitri), (not the whole mace. mace is a strong spice))
¼ cup sautéed browned onions ((birista))
15 to 20 saffron strands
2 tablespoons milk (- warm)
¼ cup mint leaves (- chopped)
2 tablespoons oil ( or butter or ghee (clarified butter))

At a glance

PER SERVING · TIME 90M

CAL 30%·PRO 24%

CARBS 88G59% OF CAL

5G FIBER75G OTHER8G TOTAL SUGAR

FAT 24G36% OF CAL

4G SAT20G 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: 45m
Sodium: 952mg
Total sugar: 8g

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

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 601mg
Calcium: 138mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 45M
SODIUM: 952MG
ESTIMATE: COMPLETE

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

Vegetable Biryani Recipe (Restaurant Style)

Nutrition & ingredients

Ingredients

At a glance