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    You are in: Home / Indian / Short-Cut Vegetable Biryani Recipe
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    Short-Cut Vegetable Biryani

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on June 29, 2010

      I didn't use potatoes but did add extra cauliflower and squash. It is a good way to use up extra vegetables.

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    • on February 25, 2011

      Awesome! Thanks for sharing -made this last week. When cooking the veggies I was certain they were burning -but some just blackened a bit and there wasn't any carbon taste -much to my relief. Because I know what flavors we like best I took out the ginger and 1/2 of the coriander seeds. And next time I will either buy smaller potatoes or cut them smaller because I wanted more seasoning flavor instead of plain potato. Just sharing my thoughts and about to get ready to make some more tonight. Merci!

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    • on March 07, 2010

      I really liked this. It's an easy dish to prepare. Though it may look like lots of ingredients/steps, there's not really. The list is mostly spices. I added more salt and since I thought I had green beans but didn't, I subbed with peas; and tossed in some chopped cilantro. I will make this often as it is so easy. Made for "More Than Just Curries" tag game.

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    Nutritional Facts for Short-Cut Vegetable Biryani

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 666.5
     
    Calories from Fat 328
    49%
    Total Fat 36.5 g
    56%
    Saturated Fat 8.6 g
    43%
    Cholesterol 22.9 mg
    7%
    Sodium 916.8 mg
    38%
    Total Carbohydrate 75.0 g
    25%
    Dietary Fiber 11.9 g
    47%
    Sugars 13.0 g
    52%
    Protein 17.5 g
    35%

    The following items or measurements are not included:

    whole cardamom pods

    whole cardamom pods

    Detailed Nutrition Values About Nutrition Info

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