Very Veggie Weekend Biryani
This is a delicious Biryani (spiced rice dish) which is the perfect main meal. Not a saucy curry, it is completely different - sort of like a paella of Indian cuisine - it has become an Indian restaurant favourite. Dum refers to a slow cooking method. The food is placed in a pot and dough is used to create a tight seal to prevent steam from escaping. The steam helps the spices to infuse the rice and create a wonderful aromatic flavour. This is delicious, but if you feel like a hassle-free Biryani, check out our new oven-bake Easy Biryani cooking sauces.
Estimated Nutrition (whole recipe, rough)
Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Saffron | not in our table | 0 |
| Cashew Nut | 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
- 350g (12oz) basmati rice
- 4 tbsp vegetable oil
- 2 medium onions, sliced
- 1 medium red onion, chopped
- 2 cloves garlic, chopped
- 5cm (2inch) piece of root ginger peeled and finely sliced
- 1 green chilli, finely chopped
- 4 tbsp Patak's Biryani Paste or Tikka Masala Paste
- 2 ripe tomatoes, chopped
- 2 tbsp yoghurt
- 75g (3oz) baby carrots, top removed
- 75g (3oz) baby corn, halved
- 75g (3oz) asparagus tips, cut into half
- 100g (4oz) button mushrooms, cleaned and chopped
- 150g (5oz) fresh assorted exotic mushroom, sliced
- 3 tbsp chopped fresh coriander
- 2 tbsp chopped fresh mint
- 15g (1/2 oz) mixed dried mushrooms
- 2.5cm (1inch) piece of cinnamon stick
- 5 green cardamom pods
- 2 bay leaves
- Pinch of saffron strands
- 2 tbsp unsalted cashew nuts, halved
- 2 tbsp sultanas
- 200g (7oz) whole-wheat flour
- Salt and black pepper, to taste