3 Layer Garlicky Veg Biryani

Name: 3 Layer Garlicky Veg Biryani
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 people
Ingredients: 2 cups basmati rice cooked until almost done; 1 cup cauliflower florets; 1/2 cup green beans chopped; 1/2 cup carrots finely chopped; 1/2 cup onions chopped; 1/2 cup green peas; 2 tablespoons vegetable oil; 6 cloves of garlic sliced; 1 inch cinnamon stick; 3 bay leaves; 4-5 cloves; 10 black peppercorns; 4 cardamom pods; 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 1 teaspoon salt or to taste; 1 tablespoon non dairy milk; 1/4 tablespoon saffron strands; 1 teaspoon red chili powder

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 people
Calories
457 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

3 Layer Garlicky Veg Biryani

Danielle Hudson

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A 3 layer garlicky veg biryani. Packed full of delicious vegetables and spices and topped with fresh cilantro. Serve with hot Raita. Vegan and Gluten Free Recipe

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Ingredients

Servings

2 cups basmati rice cooked until almost done
1 cup cauliflower florets
1/2 cup green beans chopped
1/2 cup carrots finely chopped
1/2 cup onions chopped
1/2 cup green peas
2 tablespoons vegetable oil
6 cloves of garlic sliced
1 inch cinnamon stick
3 bay leaves
4-5 cloves
10 black peppercorns
4 cardamom pods
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon salt or to taste
1 tablespoon non dairy milk
1/4 tablespoon saffron strands
1 teaspoon red chili powder

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Instructions

In a large pan, heat 1 tablespoon oil and add all the spices.
Cook the spices on medium heat for 4-5minutes until they start giving out an aroma
Add in the chopped onions and garlic and cook for 5 minutes until brown
Add in the cauliflower, carrots and beans and cook for another 5-6 minutes.
Add in some salt and green peas and cook covered for 3-4 minutes or until veggies are almost done.
Wash rice and keep soaked for half an hour. Drain and cook in boiling water for 6-7 minutes or rice is almost done. Add in some salt while the rice is cooking.
Divide rice into 2 parts.
In a small bowl, mix warm non dairy milk or water and saffron strands and keep aside for 5 minutes.
Mix this milk in one part cooked rice.
In the remaining half rice, add a teaspoon of red chili powder and mix well.
Grease a deep baking dish.
Make the base layer using the chili rice.
Top that layer with cooked veggies.
The saffron infused rice will be the top layer.
Cover the dish with aluminium foil and bake in pre-heated oven at 350 degrees F for half an hour.
Garnish with fresh cilantro and serve hot with Raita!

Notes

Nutritional value is based on 1 serving

Nutrition Information

Show Details

Calories 457kcal (23%) Carbohydrates 86g (29%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 5g (25%) Sodium 622mg (26%) Potassium 384mg (11%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 3055IU (61%) Vitamin C 25.2mg (28%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 457 kcal

% Daily Value*

Calories	457kcal	23%
Carbohydrates	86g	29%
Protein	9g	18%
Fat	8g	12%
Saturated Fat	5g	25%
Sodium	622mg	26%
Potassium	384mg	8%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	3055IU	61%
Vitamin C	25.2mg	28%
Calcium	74mg	7%
Iron	2mg	11%