Pan-Indian · One-pot
Veg biryani
Layered vegetable biryani
- Energy
- 411 kcal
- Protein
- 12.2 g
- Fibre
- 9.01 g
- Time
- 55 min
Per serving, 290 g.1 Good for lunch or dinner.
One serving gives you
- 31%of the day’s vitamin A
- 30%of the day’s folate
- 15%of the day’s zinc
- 13%of the day’s calcium
Nutrition facts
One serving, 290 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy411 kcal23%
Carbohydrates
- Carbohydrate67.4 g24%
- Fibre9.01 g36%
- Soluble fibre2.33 g
Fats
- Fat9.29 g19%
- Saturated fat limit5.79 g29% of limit
- Monounsaturated fat2.25 g
- Polyunsaturated fat0.7 g
- Omega-60.55 g7%
- Omega-30.14 g14%
- EPA + DHA0 mg
- Cholesterol limit23.8 mg
Protein and amino acids
- Protein12.2 g24%
- Histidine274 mg46%
- Isoleucine497 mg41%
- Leucine940 mg40%
- Lysine602 mg56%
- Methionine + cystine389 mg65%
- Phenylalanine + tyrosine1,074 mg128%
- Threonine440 mg105%
- Tryptophan127 mg60%
- Valine700 mg90%
Vitamins
- Vitamin A264 µg31%
- Vitamin B10.18 mg13%
- Vitamin B20.19 mg10%
- Vitamin B32.06 mg19%
- Vitamin B51.38 mg28%
- Vitamin B60.31 mg16%
- BiotinNot in the source data
- Folate65.6 µg30%
- Vitamin B120.16 µg7%
- Vitamin C33 mg51%
- Vitamin D0.06 µg<1%
- Vitamin E0.49 mg6%
- Vitamin K48.5 µg88%
Minerals
- Calcium129 mg13%
- ChromiumNot in the source data
- Copper0.36 mg21%
- IodineNot in the source data
- Iron2.56 mg9%
- Magnesium68.6 mg19%
- Manganese1.44 mg36%
- MolybdenumNot in the source data
- Phosphorus192 mg19%
- Potassium625 mg18%
- Selenium3.53 µg9%
- Sodium limit489 mg24% of limit
- Zinc1.97 mg15%
Ingredients
Weighed raw, for one serving. Telugu name after each.
16 ingredients
- Rice, raw, milled biyyam67.5 g
- Cauliflower40 g
- Peas, fresh pachi batani32.5 g
- Carrot, orange32.5 g
- Curd (dahi, plain yogurt), whole milk perugu55 g
- Ghee neyyi6.5 g
- Onion, big ullipaya40 g
- Mint leaves pudina4 g
- Coriander leaves kothimeera3 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli3 g
- Cloves lavangalu0.3 g
- Cardamom, green yalakulu0.3 g
- Chillies, red endu mirapakaya1 g
- Turmeric powder pasupu0.3 g
- Iodized salt (table salt) uppu1.1 g
Method
About 55 minutes.
- 1
Parboil 68 g rice with whole spices until 70% done; drain.
- 2
Marinate the vegetables in 55 g curd with ginger, garlic, chilli and turmeric.
- 3
Warm 6.5 g ghee, fry the onion golden, add the vegetables and cook 8 minutes. Layer with rice, mint and coriander; cover and cook on low 15 minutes.