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Vegetable Biryani
4'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Vegetable oil
1 tablespoon Vegetable oil
Maggi® Biryani Mix
1 Jar Maggi® Biryani Mix
water
8 cups water
Basmati rice
2 cups Basmati rice
Fresh parsley, chopped
2 tablespoons Fresh parsley, chopped
Frozen peas
100 grams Frozen peas
Cauliflower, cut into florets
400 grams Cauliflower, cut into florets
Potatoes, cut into small cubes
400 grams Potatoes, cut into small cubes
light plain yogurt
1 cup light plain yogurt
Tomato
2 pieces Tomato
Cucumber
2 pieces Cucumber
fresh lemon juice
1 piece fresh lemon juice
Lettuce
1/3 Head Lettuce
Vegetable Biryani
Nutri value
| Carbohydrates | 82.4 g |
| Energy | 458.16 kcal |
| Fat | 7.75 g |
| Protein | 13.29 g |
| Fiber | 7.57 g |
| Sodium | 128.52 g |
| Sugar | 11.41 g |
Instructions
4 Steps
30'
Total
5'Preparation
30'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
In a large pot, cook 2 cups of Basmati rice in salted water until half cooked (10 minutes). Set aside after draining.
Check
2 of 4
1'
Step 2
In the meantime, heat 1 tablespoon of vegetable oil in a nonstick pot. Sauté Vegetables in small batches until tender and golden and set aside.
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3 of 4
1'
Step 3
Return cooked vegetables to the pot, add Maggi® Biryani Mix and gently mix with the vegetables; add drained rice to the mix (don't stir); cover tightly and simmer until tender, about 15 minutes.
Check
4 of 4
1'
Step 4
Serve with yogurt and salad on the side.
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Vegetable Biryani
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