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Vegetable Biryani
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Ingredients
- Basmati rice3 cups
- Water6 cups
- Cardamom pods10 pods
- cinnamon stick1 stick
- Cloves6 whole
- bay leaves2 leaves
- Salt1 tbsp
- Ghee1/3 cup
- Onion1 onion (sliced thinly)
- potatoes9 baby potatoes
- Cauliflower1 head (cut into florets)
- Carrots6 carrots (peeled and cut in large chunks)
- Onion1 onion (minced)
- ginger root1 tsp (freshly grated)
- Garlic2 tsp (freshly grated)
- green chili peppers1-3 peppers (sliced lengthwise)
- chili powder1 tsp
- Ground coriander1 tsp
- ground cumin1 tsp
- ground turmeric1 tsp
- tomato1 tomato (diced)
- Yogurt2 tbsp
- Raisins1/2 cup
- rose water2 tsp
- ghee (melted)1/4 cup (optional)
- slivered almondshandful
- fresh cilantrohandful (torn)
Allergens (inferred from ingredient names): milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 820, protein 15, fat 26, carbs 135, fiber 10, sugar 20
Original steps
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This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: globaltableadventure.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed