Ingredients:
- 200g of basmati rice
- 300ml of vegetable broth
- 100g of mixed vegetables (carrots, peas, bell peppers)
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of ginger paste
- 2 tablespoons of vegetable oil
- 1 tablespoon of biryani masala
- Salt to taste
- Fresh cilantro for garnish
Kitchen Tools Needed:
- Pot
- Stirring spoon
- Measuring cups
- Knife
- Cutting board
Instructions:
- Rinse the basmati rice under cold water until the water runs clear and soak it for 15 minutes.
- In a pot, heat the vegetable oil over medium heat and sauté the sliced onion until golden brown.
- Add the minced garlic and ginger paste; sauté for another minute until fragrant.
- Stir in the mixed vegetables and cook for 3 minutes until they start to soften.
- Add the soaked rice and biryani masala, mixing well to coat the rice with the spices and oil.
- Pour in the vegetable broth, add salt to taste, and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and cook for 10-12 minutes until the rice is tender and liquid is absorbed.
- Remove from heat and let it sit covered for another 5 minutes.
- Fluff the biryani with a fork, garnish with fresh cilantro, and serve.
Macros:
- Total Calories: 460kcal
- Carbs: 70g
- Proteins: 12g
- Fats: 10g
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