1/3 Photos of Vegetable Biryani
Vegetarian recipe from about.com. This is one of my husband's fav vegetarian recipes we have tried. He requests it all the time and even takes the leftovers for lunch. I really wouldn't leave out any ingredients, because the flavors all work so nicely together. The raisins really help to cut the spicy curry. Also, I end up using less of the curry paste, but it depends on your taste and what kind you purchase. If you don't like things too spicy, start off with less and build your way up to suit your taste. Note: Curry paste and powder are not the same and I do not recommend using powder for this recipe. ;)
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Units: US | Metric
- 3/4 cup dry green lentils
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 1 garlic clove, minced
- 1 tablespoon curry paste (mild, medium or biryani)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups small cauliflower florets
- 1 cup basmati rice
- 1/4 cup raisins
- 2 1/4 cups vegetable stock
- 1 cup green peas
- 1/4 cup toasted sliced almonds (optional)
- 1In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
- 2Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
- 3Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
- 4Stir in cauliflower, rice, raisins and lentils to coat.
- 5Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
- 6Stir in peas and warm through, 4 minutes.
- 7Sprinkle with almonds (if using).
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Nutritional Facts for Vegetable Biryani
Serving Size: 1 (181 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 464.0
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 203.3 mg
- Total Carbohydrate 80.6 g
- Dietary Fiber 18.1 g
- Sugars 12.9 g
- Protein 17.2 g
The following items or measurements are not included: