Description
An easy to make tasty recipe for mixed vegetable biryani which is easily made all in one pan.
Ingredients
110 grams Basmati rice dried
4 tbsp Fat free natural yoghurt
1 medium Potato (peeled and cubed)
160 grams Green Beans (trimmed and chopped)
2 medium Carrots (peeled and finely chopped)
2 Cloves
1 tsp Cinnamon (ground)
1 tsp Crushed cardamon seeds
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Mild Chilli Powder
0.5 tsp Turmeric
2 cloves Garlic (crushed)
1 tsp Finely grated Ginger
1 medium Onion (finely chopped)
Instructions
Spray a large lidded saucepan with low calorie cooking spray and place over a medium heat. Add the onion and gently stir fry for 5-6 minutes until lightly browned and softened.
Add the ginger, garlic, turmeric, chilli powder, cumin, cinnamon, coriander, cardamom seeds and cloves. Stir fry for a further 2-3 minutes.
Add the vegetables and yoghurt and cook gently for another 2-3 minutes.
Add the rice and some seasoning and stir fry for another 2-3 minutes.
Pour on 200ml boiling water and bring to the boil. Cover tightly and reduce the heat to very low and cook undisturbed for 12-15 minutes.
Remove from heat but still leave undisturbed and leave to stand with the lid still tight on for a further 10 minutes.
Fluff with a fork and serve.
Notes
Whilst it is advised not to reheat rice dishes I have reheated this and am still alive. The choice as always is yours!
Nutrition
- Serving Size: 1 bowl
- Calories: 132
- Sugar: 5.1 g
- Sodium: 62.3 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 28.3 g
- Protein: 4.9 g