Estimated Nutrition (whole recipe, rough)
Counts 13 of 20 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| French Bean | not in our table | 0 |
| Saffron | not in our table | 0 |
| Ghee | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
| Cashew Nut | not in our table | 0 |
| Seal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups basmati rice
- 2 large potatoes (¾ inch cubes)
- 3 medium sized carrots (¾ inch cubes)
- 5 – 6 French beans (¾ inch pieces)
- ¼ small sized cauliflower (small florets)
- salt to taste
- 4 – 5 strands saffron
- 2 tbsp milk
- 4 large onions (finely sliced)
- oil to deep fry
- ½ cup yogurt
- 3 tbsp biryani masala powder
- 1½ tsps ginger paste
- 1½ tsps garlic paste
- 4 tbsp pure ghee
- 2 tbsp fresh mint leaves (chopped)
- 2 tbsp fresh coriander leaves (chopped)
- 5 cashew nuts (quartered)
- 10 almonds (blanched and halved)
- 2 tbsp raisins (kishmish)
- dough to seal
Directions
Pick, wash and soak rice in three cups of water for half an hour. Drain.
Add four cups of water and salt.
Bring to a boil and cook till the rice is three fourth done. Drain excess water and spread out on a plate to cool.
Parboil potatoes, carrots, french beans and cauliflower in two cups of salted water. Drain and keep aside.
Dissolve saffron in warm milk.
Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain onto an absorbent paper.
Beat yogurt.
Add two tablespoons of biryani masala, half of the fried onions, ginger paste and garlic paste and parboiled vegetables.
Allow to marinate for one hour.
Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.
Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes.
Preheat oven to 180°C.
Transfer the vegetables into a thick bottomed handi.
Layer the rice over the cooked vegetables.
Sprinkle the remaining biryani masala, mint leaves, coriander leaves and the remaining fried onions.
Garnish with cashew nuts, almonds and raisins.
Sprinkle saffron milk.
Place a moist cloth on top, cover with a lid and seal with dough.
Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes.
Alternately keep the handi on a heated tawa and cook on very low heat for fifteen to twenty minutes.
Serve hot.
Category:Indiancuisineandculture
Category:South Indian Vegetarian
Category:Basmati rice Recipes
Category:Potato Recipes
Category:Carrot Recipes
Category:Green bean Recipes
Category:Cauliflower Recipes
Category:Saffron Recipes
Category:Onion Recipes
Category:Yogurt Recipes
Category:Mint Recipes
Category:Cilantro Recipes
Category:Cashew Recipes
Category:Almond Recipes
Category:Raisin Recipes