VEGETABLE QUINOA BIRYANI RECIPE BY TASTY
Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, whole cloves, whole cumin seeds, zucchini, medium onion, small eggplant, mixed vegetable, green chiles, garlic, ginger, paprika, red chili powder, turmeric, salt, biryani masala pack, water, cooked quinoa
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat avocado oil in a pan. To this, add whole spices like bay leaves, cinnamon sticks, dry chili peppers, cloves and whole cumin seeds.
- Once the spices start to sizzle, add the chopped veggies and garlic and ginger.
- Add the remainder of the spices and water and mix well.
- Cook for about 5 minutes, until veggies have softened and the flavors have incorporated.
- In a separate pan, alternate with a bed of quinoa layered with the cooked veggies.
- Garnish with chopped cilantro and serve.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 17 grams, Sugar 5 grams
QUINOA BIRIYANI
A healthy and delicious take on the classic Indian rice & vegetable dish. I adapted this from a recipe I found in an old "Vegetarian Times" magazine.
Provided by SlashChef
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place quinoa in fine mesh sieve and rinse thoroughly.
- Shake as much water off as possible.
- Heat vegetable oil in dutch oven or other large, heavy bottomed pan, over medium heat.
- Add quinoa and stir briefly.
- Stir in garlic, ginger, turmeric, cinnamon sticks and whole cloves.
- Cook until spices are fragrant, about 2 minutes.
- Add broth to pan.
- Bring quinoa to a boil.
- Add potatoes, carrots and cauliflower.
- Cover and reduce heat to low.
- Simmer for 10 minutes.
- Add broccoli and green beans, cover and simmer another 10 minutes.
- Add green peas and simmer 5 more minutes or until all liquid is absorbed and vegetables are tender.
- Remove and discard whole cinnamon sticks and cloves.
- In a 10" skillet, heat margarine.
- Add onion rings and saute until golden.
- Add cashew pieces and stir constantly until cashews are lightly toasted.
- Move quinoa-vegetable mixture to serving platter.
- Topp with toasted onion rings and cashews.
- Sprinkle with cilantro.
- Enjoy!
Nutrition Facts : Calories 247.7, Fat 8, SaturatedFat 1.2, Cholesterol 0.8, Sodium 323.8, Carbohydrate 38.2, Fiber 5, Sugar 4.4, Protein 7.8
VEGETABLE BIRYANI
Make and share this Vegetable Biryani recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Fry the onions in oil on medium heat until golden, Add ginger garlic paste and vegetables stir, Fry for 5minutes,.
- Add Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,.
- Add 1/2 glass of water. Cover and cook on low heat until the vegetables are almost done .now mix green chillies and tomatoes and cooked 2 minutes.
- Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain.
- now layered rice in big pot then add vegetable gravy with vegetables Spread the cooked rice evenly over the vegetables. then add mint leaves.
- Cover and cook on low heat until rice is tender. Mix before serving.
Nutrition Facts : Calories 695.5, Fat 16.4, SaturatedFat 2.7, Cholesterol 3.7, Sodium 88.7, Carbohydrate 117.2, Fiber 17.9, Sugar 15.5, Protein 21.6
VEGETABLE BIRYANI
Vegetarian recipe from about.com. This is one of my husband's fav vegetarian recipes we have tried. He requests it all the time and even takes the leftovers for lunch. I really wouldn't leave out any ingredients, because the flavors all work so nicely together. The raisins really help to cut the spicy curry. Also, I end up using less of the curry paste, but it depends on your taste and what kind you purchase. If you don't like things too spicy, start off with less and build your way up to suit your taste. Note: Curry paste and powder are not the same and I do not recommend using powder for this recipe. ;)
Provided by FrVanilla
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
- Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
- Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
- Stir in cauliflower, rice, raisins and lentils to coat.
- Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
- Stir in peas and warm through, 4 minutes.
- Sprinkle with almonds (if using).
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