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Vegetable Biryani

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories400
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium530mg
Total Carbs56g
Dietary Fiber6g
Sugars8g
Protein11g
Vitamin D0mcg
Calcium85mg
Iron2mg
Potassium385mg

  • 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.