Baked Mixed Vegetable Biryani Recipe
Summary
Ingredients
| Powdered saffron | 1⁄4 Teaspoon | |
| Lemon juice | 1⁄2 Cup (8 tbs) | |
| Cooked long grain white rice/Cooked long grain brown rice | 6 Cup (96 tbs) | |
| Water/Nonfat chicken broth / vegetable broth | 1⁄2 Cup (8 tbs) | |
| Ground cumin | 1⁄2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Chopped broccoli | 3⁄4 Cup (12 tbs) | |
| Chopped cauliflower | 3⁄4 Cup (12 tbs) | |
| Chopped yellow summer squash | 3⁄4 Cup (12 tbs) | |
| Chopped onion | 3⁄4 Cup (12 tbs) | |
| Potato chunks | 1 Cup (16 tbs) | |
| Sliced carrots | 1⁄2 Cup (8 tbs) | |
| Chopped green bell pepper | 1⁄2 Cup (8 tbs) | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Plain non fat yogurt | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2467 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 10 mg3.3%
Sodium 464 mg19.3%
Total Carbohydrates 543 g181.2%
Dietary Fiber 34.1 g136.3%
Sugars 111.8 g
Protein 77 g154.8%
Vitamin A 261.8% Vitamin C 789%
Calcium 62.9% Iron 204.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
