Vegetarian Biryani

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Serves: 4

Ingredients:

• Rice (white or basmati) – 1 cup
• Oil – 2 tsp
• Water – 2 cups

For the Paste:

• Tomato – 1, chopped
• Ginger – 1”, grated
• Garlic – 7 pods
• Green chili pepper – 1
• Onions – 1, chopped
• Cinnamon – 1 stick

Sautéed Vegetables:

• Onion – 1, chopped
• Cauliflower – 1/3rd, chopped
• Peas – 1/4th cup
• Potato – 1, chopped
• String beans – 10, chopped

Spices:

• Cloves – 4
• Bay leaf – 1
• Coriander powder – ½ tsp

Garnish (optional):

• Coriander leaves – 1/4th bunch

Instructions:

1. Grind the paste ingredients together.
2. Heat the oil in a wok. Add in the cloves and sauté the onion in the wok.
3. Add the ground paste into the wok and fry for 5 minutes.
4. Add the rest of the spices and vegetables, and fry for 10 minutes.
5. Add the water and rice into the wok.
6. Let the rice and vegetables cook through.
7. Serve the hot biryani, garnished with coriander leaves!

Note:- Veggies can be substituted for any local and seasonal veggies easily available in your area.

Estimated nutrition per serving:

Calories from Fat: 54 | Total Fat: 6 | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 154mg | Potassium: 518mg | Carbohydrates: 69g | Dietary Fiber: 4g | Protein: 6g | Sugars: 5g | Vitamin A: 14% | Vitamin C: 120% | Calcium: 7% | Iron: 16%

Recipe By: meatlessmonday.com