Vegetarian biryani

Nutrition Facts

Vegetarian biryani

Amount Per Serving

Calories 338 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 835mg36%

Potassium 371mg11%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 2g2%

Protein 6g12%

Vitamin A 1895IU38%

Vitamin C 13mg16%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A Middle Eastern version of the classic Indian dish

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian, Middle Eastern

Servings: people

Calories: 338kcal

Author: Eat Offbeat

Heat one tablespoon of the oil in a small saucepan over medium-high heat. Once the oil is hot, add the vermicelli and toast until the noodles are golden, about two minutes. Carefully add half a cup (around 120ml) of water to the pot, cover it, and bring the water to a boil. Reduce the heat to low and simmer until the noodles are tender and the water is absorbed, about 10 minutes. Remove the pot from the heat and set it aside.
Heat the remaining one tablespoon of oil in a large non-stick skillet over high heat. Once the oil is hot, add the peas, carrot, and potato and pan-fry until they are tender and starting to brown, about 10 minutes. Stir in the raisins and cook until they plump and begin to brown, about two minutes more. Remove the pan from the heat and set it aside.
Bring one and a half cups (around 355ml) of water and the rice, cinnamon stick, turmeric, and salt to a boil in a large pot over high heat. Once the water is boiling, cover the pot, reduce the heat to low, and simmer until the rice is cooked, 10 to 15 minutes.
Whisk together the seven spices, cardamom, and ground cinnamon in a small bowl.
Add the vermicelli to the rice, then gently stir in the spices, making sure to evenly incorporate them and coat the grains. Stir in the vegetables and raisins. Serve immediately.