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Vegetable biryani

Vegetable Biryani

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Intermediate

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30 Min

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Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Vegetable oil
1  tbsp
Maggi® Biryani Mix
1  Jar
water
8  cups
Basmati rice
2  cups
484159
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
488184
fresh lemon juice
1  piece
Lettuce
0.33  Head
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Utensils and appliances

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Our 5 best tips & tricks for customized portion sizes.

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Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

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

1 min

1 min

1 min

Vegetable biryani

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Recipe steps

4 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.
Vegetable biryani

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Recipe steps

4 min

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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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Recipe steps

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
Vegetable biryani

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Recipe steps

4 min

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Serve with yogurt and salad on the side.

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