Baked Mixed Vegetable Biryani Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishSpeciality
VegetarianMain Ingredient
Interest GroupHealthy

Ingredients

 Powdered saffron1⁄4 Teaspoon
 Lemon juice1⁄2 Cup (8 tbs)
 Cooked long grain white rice/Cooked long grain brown rice6 Cup (96 tbs)
 Water/Nonfat chicken broth / vegetable broth1⁄2 Cup (8 tbs)
 Ground cumin1⁄2 Teaspoon
 Cayenne pepper1 Pinch
 Chopped broccoli3⁄4 Cup (12 tbs)
 Chopped cauliflower3⁄4 Cup (12 tbs)
 Chopped yellow summer squash3⁄4 Cup (12 tbs)
 Chopped onion3⁄4 Cup (12 tbs)
 Potato chunks1 Cup (16 tbs)
 Sliced carrots1⁄2 Cup (8 tbs)
 Chopped green bell pepper1⁄2 Cup (8 tbs)
 Frozen green peas1 Cup (16 tbs)
 Raisins1⁄2 Cup (8 tbs)
 Plain non fat yogurt2 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

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.
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