Baked Mixed Vegetable Biryani Recipe
Summary
Ingredients
1/4 teaspoon powdered saffron
1/2 cup lemon juice
6 cups cooked long-grain white or brown rice
1/2 cup water, nonfat chicken broth, or vegetable broth
1/2 teaspoon ground cumin
Pinch of cayenne pepper
3/4 cup chopped broccoli
3/4 cup chopped cauliflower
3/4 cup chopped yellow summer squash
3/4 cup chopped onion
1 cup potato chunks
1/2 cup sliced carrots
1/2 cup chopped green bell pepper
1 cup frozen green peas
1/2 cup raisins
2 cups plain nonfat yogurt
Directions
Preheat oven to 325 degrees.
Dissolve the saffron in the lemon juice.
Stir the saffron-lemon juice mixture into the cooked rice.
Heat the water or broth in a skillet over medium heat.
Add cumin, cayenne, broccoli, cauliflower, yellow summer squash, onion, potato, carrots, green pepper, and green peas.
Cover and simmer for 10 minutes or until vegetables are just tender.
Toss the rice and vegetables together.
Transfer to a 9-by-13-inch baking dish.
Sprinkle with raisins.
Spoon yogurt over the top.
Cover and bake for 35 minutes.
Dissolve the saffron in the lemon juice.
Stir the saffron-lemon juice mixture into the cooked rice.
Heat the water or broth in a skillet over medium heat.
Add cumin, cayenne, broccoli, cauliflower, yellow summer squash, onion, potato, carrots, green pepper, and green peas.
Cover and simmer for 10 minutes or until vegetables are just tender.
Toss the rice and vegetables together.
Transfer to a 9-by-13-inch baking dish.
Sprinkle with raisins.
Spoon yogurt over the top.
Cover and bake for 35 minutes.
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