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== Description == |
== Description == |
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[http://www.metrokc.gov/HEALTH/nutrition/recipes/vegbiryani.htm Vegetable Biryani] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource |
[http://www.metrokc.gov/HEALTH/nutrition/recipes/vegbiryani.htm Vegetable Biryani] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource |
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| − | * '''Cook Time''': |
+ | * '''Cook Time''': |
* '''Serves''': 4 |
* '''Serves''': 4 |
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* Lowfat [[cooking spray]] |
* Lowfat [[cooking spray]] |
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* ½ teaspoon whole [[cumin]] seeds |
* ½ teaspoon whole [[cumin]] seeds |
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| − | * ½ teaspoon ground |
+ | * ½ teaspoon ground cloves |
* 2 tablespoons [[garam masala]] |
* 2 tablespoons [[garam masala]] |
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* 1 large [[potato]], peeled and chopped |
* 1 large [[potato]], peeled and chopped |
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== Directions == |
== Directions == |
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| − | # Place Basmati rice in a large bowl then cover with water and soak for 30 minutes then drain. |
+ | # Place Basmati rice in a large bowl then cover with water and soak for 30 minutes then drain. |
# In a small bowl, combine saffron and milk and set aside. |
# In a small bowl, combine saffron and milk and set aside. |
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# Spray a large saucepan with lowfat cooking spray and heat to medium-high heat. |
# Spray a large saucepan with lowfat cooking spray and heat to medium-high heat. |
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Latest revision as of 22:24, 6 December 2010
Description
Vegetable Biryani from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Cook Time:
- Serves: 4
Ingredients
- 1 cup Basmati rice
- ½ teaspoon saffron threads
- ¼ cup lowfat milk
- Lowfat cooking spray
- ½ teaspoon whole cumin seeds
- ½ teaspoon ground cloves
- 2 tablespoons garam masala
- 1 large potato, peeled and chopped
- ½ cup cauliflower flowerets, chopped
- ½ cup carrots, peeled and chopped
- ½ cup green beans, cut into 1" pieces
- 3 cups water
Directions
- Place Basmati rice in a large bowl then cover with water and soak for 30 minutes then drain.
- In a small bowl, combine saffron and milk and set aside.
- Spray a large saucepan with lowfat cooking spray and heat to medium-high heat.
- Add cumin seeds and cloves and sauté for 1 minute.
- Stir in the chopped vegetables and stirfry for 4–5 minutes.
- Add the rice and stirfry for 1 minute.
- Stir in the water and garam masala.
- Bring to a boil then reduce heat to medium, cover and simmer for 20 minutes or until water is absorbed.
- Drizzle with the saffron milk then serve.