Aromatic saffron rice layered with a spicy gravy of vegetables. You can make a baked version of veggie biryani by assembling the rice in a baking dish and baking for 10 minutes at 150 C.
Vegetable Biryani recipe - How to make Vegetable Biryani
Main Procedure
For the rice - Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
- Mix in the rice, chopped mint leaves and salt and keep aside.
For the gravy- Heat the oil in a pan add bayleaves, peppercorns and cloves to it.
- Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
- Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
- Mix the vegetables in the gravy and keep aside.
How to proceed- Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
- On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
- Cook on a slow flame for 20 to 25 minutes. Serve hot.
Nutrient values per
| Energy | 301 cal |
| Protein | 6.7 g |
| Carbohydrates | 38.2 g |
| Fiber | 4.4 g |
| Fat | 14.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 671.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 29 mg |
| Folic Acid | 37.3 mcg |
| Calcium | 87.2 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 192.7 mg |
| Potassium | 170.2 mg |
| Zinc | 0.6 mg |