Indian
Agra's Famous Veg Biryani (Street Food Style)
$2
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
360Calories
8gProtein
11gFat
58gCarbs
6gSugar
6gFiber
620mgSodium
10mgChol
4gSat Fat
420mgPotassium
90mgCalcium
2.2mgIron
0mcgVitamin B12
18mgVitamin C
Goes well with
Kingfisher Beer
local
Nimbu Pani (Lemonade)
international
vegetarian
gluten-free
Instructions
1
Soak basmati rice for 20-30 minutes, then par-boil with whole spices until 70% cooked; drain and set aside.
2
Heat oil and ghee in a large pot, add whole spices and sliced onions, and fry until golden brown.
3
Add ginger-garlic paste and green chilies, sauté until fragrant.
4
Add chopped tomatoes and cook until soft, then mix in yogurt and biryani masala.
5
Add mixed vegetables and cook until half done, seasoning with salt.
6
Layer the partially cooked rice over the vegetable masala, sprinkle mint, coriander, and saffron milk on top.
7
Cover with a tight lid (dum style) and cook on low heat for 15-20 minutes to let flavors meld.
8
Gently fluff and mix before serving hot, garnished with more coriander and fried onions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cups1 cups basmati rice
- 1 cups1 cups mixed vegetables (carrot, beans, peas, potato)
- 11 large, sliced onion
- 11 medium, chopped tomato
- 1/4 cup1/4 cup yogurt
- 1 1/2 tbsp1 1/2 tbsp ghee
- 1 tbsp1 tbsp biryani masala
- 11 set whole spices (bay leaf, cinnamon, cloves, cardamom)
- 3/4 tbsp3/4 tbsp ginger-garlic paste
- 22 whole green chili
- 1/4 cup1/4 cup mint leaves
- 1/4 cup1/4 cup coriander leaves
- 1 pinch1 pinch saffron
- to taste salt
- 1 tbsp1 tbsp cooking oil
