Vegetable Biryani

Vegetable Biryani

  • Vegetarian
Try your hand at making this Vegetable Biryani recipe, it's not too complicated to make but will be sure to impress! View the full recipe here.
  • 20 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 2 Tbsp. (30 mL) olive oil
  • 1 cup (250 mL) uncooked basmati rice, rinsed
  • 1/4 cup (60 mL) raisins
  • 1 Knorr® Vegetable Bouillon Cube, crumbled
  • 1 Tbsp. (15 mL) grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp. (7 mL) curry powder
  • 1 tsp. (5 mL) ground cumin
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) sliced carrots
  • 1 cup (250 mL) sliced green beans
  • 1 can (398 mL) (1 can (398 mL)) no-salt added chick peas, rinsed and drained
  • 2 Tbsp. (30 mL) sliced almonds, toasted

  1. Heat oil in medium saucepan over medium-high heat. Add rice, raisins, Knorr® Vegetable Bouillon Cube, ginger, garlic, curry powder and cumin and cook, stirring frequently, until fragrant and Bouillon is dissolved, about 2 minutes. Stir in water and bring to a boil.

  2. Add carrots and green beans; reduce heat to medium-low and simmer covered 15 minutes. Remove from heat; add chick peas and let stand covered 10 minutes. Fluff with fork and top with toasted almonds.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 400.0
Calcium (g) 85.0 mg
Carbohydrates (g) 56.0 g
Fat (g) 10.0 g
Fiber (g) 6.0 g
Iron (g) 2.0 mg
Potassium (g) 385.0 mg
Protein (g) 11.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 530.0 mg
Sugar (g) 8.0 g
Trans Fat (g) 0.0 g

Tip: Chopped dried apricots would be a delicious addition to this recipe. Use them instead of, or in addition to the raisins.

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