Photo: Pille R. Priske
Fragrant vegetable & cashew biryani
19 ingredients
40 min
Serves 8
openrecipes
A delicious vegetarian main dish or accompaniment to another curry, ideal for a curry buffet or spicy feast
Estimated Nutrition (whole recipe, rough)
927
Calories
41g
Protein
29g
Fat
133g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Saffron | not in our table | 0 |
| Coriander | 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
- 500g basmati rice
- 2 large onions , halved and thinly sliced
- 4 tbsp sunflower oil
- thumb-size piece fresh root ginger , shredded
- 65g sachet korma curry paste (we used Sharwood's)
- 2 cinnamon sticks
- 6 green cardamom pods
- 3 star anise
- 250g diced potatoes
- 1 small cauliflower , cut into small florets
- 250g Greek yogurt
- 225g frozen peas
- 2 good pinches saffron
- ½ tsp rosewater
- butter , for greasing
- 100g roasted, salted cashews nuts
- 2 onions , halved and very thinly sliced
- 3 tbsp sunflower oil
- good handful coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes