Vegetable biryani
Spiced basmati rice layered with vegetables.
- 1 hto make
- 4portions
- Mediumto cook
- Vegetariandiet
Ingredients
For 4 portions
- 300 g basmati rice (dry)
- 2 medium onions
- 2 medium carrots
- 300 g cauliflower
- 150 g frozen peas
- 100 ml yogurt
- 3 Tbsp sunflower oil
- 1 Tsp cumin seeds
- 2 Tsp garam masala
- 1 Tsp turmeric
- 2 pieces bay leaf
- 1 Tsp salt
Method
- Boil the rice for 5 minutes and drain it.
- Fry the cumin seeds and bay leaves in the oil, then the sliced onions until brown.
- Add the chopped vegetables, the other spices and the salt, and cook for 10 minutes. Stir in the yoghurt.
- Layer the rice over the vegetables, cover tightly and cook on a low heat for 20 minutes.
Nutrition
| A portion (333 g) | 100 g | |
|---|---|---|
| Energy | 480 kcal | 144 kcal |
| Protein | 11.7 g | 3.5 g |
| Carbohydrate | 81.9 g | 24.6 g |
| of which sugars | 10 g | 3 g |
| Fat | 12 g | 3.6 g |
| of which saturates | 1.7 g | 0.5 g |
| Fibre | 7 g | 2.1 g |
| Salt | 1.7 g | 0.5 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.54 kg | 1.62 kg |
| Nutrient pollution (N eq) | 5.33 g | 16 g |
| Land use for a year | 0.49 m² | 1.46 m² |
| Water use | 10,823 l | 32,498 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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