4 Serves
108 Mins
7 g
49 g
15 g
Rinse the basmati rice thoroughly and soak in water for 30 minutes. Chop the assorted vegetables and prepare the biryani masala.
Ingredients, vitamins, and health benefits
Basmati Rice
Yogurt
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VietnameseVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
86 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
1330 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the onions and garlic, sautéing until golden brown.
Stir in the mixed vegetables and biryani masala, cooking until the vegetables are tender. Season with salt and pepper to taste.
Layer the soaked rice over the vegetable mixture, add vegetable stock, and cover tightly. Simmer on low heat until the rice is fluffy and cooked through.
Vegetable Oil
Mixed Vegetables
Biryani Masala
Vegetable Stock
Onion
Garlic
Salt And Pepper
Vitamin A
254 µg / 900 µgVitamin C
14 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
86 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
41
g74
g25
g
KoreanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g