4 Serves
71 Mins
1 g
5 g
8 g
Wash the basmati rice thoroughly and soak it in water for 20 minutes before draining.
Ingredients, vitamins, and health benefits
Vegetable Oil
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PeruvianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
68 mg / 4,700 mgSodium
592 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the chopped onions and garlic until golden brown.
Add the mixed vegetables and biryani masala to the pot, stirring well to coat the vegetables in the spices.
Pour in the vegetable stock and bring the mixture to a simmer, then stir in the soaked rice and season with salt and pepper.
Cover the pot tightly and cook on low heat until the rice is tender and the liquid is fully absorbed.
Onion
Garlic
Biryani Masala
Salt
Salt And Pepper
Vitamin A
0 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
68 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g45
g30
g
BelizeanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g