Chana masala
35 min
Vegetable biryani
Layered spiced rice and vegetables, finished under a tight lid.
Estimated total time: 60 minutes3 portionsAbout 480 kcal per portion
Ingredients for 3 portions
- 240 g Basmati rice, dry
- 180 g Cauliflower
- 100 g Carrot
- 100 g Peas
- 180 g Onion
- 100 g Plain whole-milk yogurt
- 25 g Rapeseed oil
- 10 g Garlic
- 10 g Ginger
- 4 g Garam masala
- 2 g Cumin seeds
- 1 g Ground turmeric
- 1 g Ground cardamom
- 12 g Fresh mint
- 12 g Fresh coriander
- 120 g Water
- 3 g Salt
Method
- Use basmati rice. Rinse and soak for 15 minutes, then boil in ample water for 5 minutes until half cooked; drain.
- Fry sliced onions in oil for 12 minutes until golden. Set aside one-third. Add garlic, ginger and spices to the pan for 1 minute.
- Add chopped vegetables, yogurt, salt and measured water. Cover and simmer for 8 minutes. Spread the drained rice over the vegetables.
- Scatter reserved onion, mint and coriander on top. Cover tightly, cook on the lowest heat for 18 minutes, then rest off the heat for 10 minutes before gently mixing.
This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.
सब्ज़ी बिरयानी
Allergens and ingredient checks
Listed allergens: milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.
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