Vegetable Rice Biryani
Vegetable Rice Biryani could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 4 servings with 697 calories, 15g of protein, and 23g of fat each. For $2.24 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A few people really liked this Indian dish. 15 people have made this recipe and would make it again. It is brought to you by Go Dairy Free. If you have scallions, lemongrass, cauliflower florets, and a few other ingredients on hand, you can make it. It works well as a reasonably priced main course. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is great. Users who liked this recipe also liked biryani rice or biryani chawal, how to make biryani rice, vegetable biryani , how to make vegetable dum biryani, and Biryani Rice | Biryani Chawal |Restaurant style.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups basmati or other interesting rice (red, jasmine etc…)
1/3 cup roasted peanuts or cashews, chopped (omit for nut-free)
2 cups frozen small cauliflower florets
1/4 cup coconut milk
1 inch piece ginger
1 tablespoon lemongrass powder
1/4 cup olive oil
1 large onion
2 cups frozen peas
1/2 cup raisins
Salt to taste
4 scallions, sliced very thin
1 tablespoon turmeric
4 cups water
Equipment:
food processor
frying pan
Cooking instruction summary:
Heat the oil in a large skillet.In a food processor, coarsely grind the onion and ginger, and add to the skillet, with the lemongrass and turmeric, and sauté just 1 -2 minutes, until just fragrant.Add the rice, water, coconut milk and salt, and bring to a boil.Reduce to medium and cook covered 15 minutes.Add all but last 2 ingredients and cook 5 more minutes.Just before servings, stir in the nuts and scallions.Serve hot.
Step by step:
1. Heat the oil in a large skillet.In a food processor, coarsely grind the onion and ginger, and add to the skillet, with the lemongrass and turmeric, and sauté just 1 -2 minutes, until just fragrant.
2. Add the rice, water, coconut milk and salt, and bring to a boil.Reduce to medium and cook covered 15 minutes.
3. Add all but last 2 ingredients and cook 5 more minutes.Just before servings, stir in the nuts and scallions.
4. Serve hot.
Nutrition Information:
covered percent of daily need
