Vegetable Biryani

Name: Vegetable Biryani
Prep time: 5 s
Cook time: 30 s
Total time: 30 s
Yield: 6
Cuisine: Arab
Ingredients: 1 tablespoon Vegetable oil; 1 Jar Maggi® Biryani Mix; 8 cups water; 2 cups Basmati rice; 2 tablespoons Fresh parsley chopped; 100 grams Frozen peas; 400 grams Cauliflower cut into florets; 400 grams Potatoes cut into small cubes; 1 cup light plain yogurt; 2 pieces Tomato; 2 pieces Cucumber; 1 piece fresh lemon juice; 1/3 Head Lettuce

(1)

Intermediate

•

30 Min

Ingredients

Vegetable oil

1 tbsp

Maggi® Biryani Mix

1 Jar

water

8 cups

Basmati rice

2 cups

Fresh parsley, chopped

2 tbsp

Frozen peas

100 g

Cauliflower, cut into florets

400 g

Baked potatoes

400 g

Yogurt

1 cup

Tomato, diced

2 pieces

Cucumber

2 pieces

fresh lemon juice

1 piece

Lettuce

0.33 Head

Utensils and appliances

Nutritional Information

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Carbohydrates

82.4 g

Energy

458.16 kcal

Fats

7.76 g

Protein

13.3 g

Nutrition Table Footer

Recipe steps

4 min

1 min

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In a large pot, cook 2 cups of Basmati rice in salted water until half cooked (10 minutes). Set aside after draining.

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In the meantime, heat 1 tablespoon of vegetable oil in a nonstick pot. Sauté Vegetables in small batches until tender and golden and set aside.

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4 min

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Return cooked vegetables to the pot, add Maggi® Biryani Mix and gently mix with the vegetables; add drained rice to the mix (don't stir); cover tightly and simmer

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4 min

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Serve with yogurt and salad on the side.

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Vegetable Biryani

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Vegetable Biryani

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