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Baked Vegetable Biryani

This tasty rice dish is quick and easy!

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  • 0 people already cooked this dish.
  • Total: 33min
    Cooking: 33min
  • Portions: 16
  • Difficulty: Easy

Ingredients

  • 1/4 Cup Vegetable Oil
  • 2 Teaspoons Whole Geera/Cumin Seeds
  • 1/2 Teaspoon Black Peppercorns
  • 1/2 Teaspoon Black-pepper
  • 1/2 Teaspoon Coriander Seeds
  • 9 Units Cardamom Pods
  • 6 Units Whole Cloves
  • 3 Leafs Bay Leaf
  • 3 Pieces Dried Red Chili Peppers
  • 1 Unit Onion (halved and thinly sliced)
  • 1 Pound Cauliflower (florets)
  • 1 Pound Red Potatoes (cut into 1-inch cubes)
  • 1 Teaspoon Turmeric Powder
  • 2 Cups Basmati Rice
  • 1 Cup Green Pigeon Peas
  • 6 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes
  • 1 Cup Pumpkin (cut into cubes)
  • 4 Cups Water
  • 1 Teaspoon Roasted Geera/Cumin
  • 1 Teaspoon Garam Masala

Instructions

  1. Combine first nine ingredients in a large iron pot over medium heat, stirring frequently, about 2 minutes or until cumin browns. Add onions and sauté for about 2 minutes. Stir in cauliflower, potatoes and turmeric; reduce heat to medium and cook one minute. Add rice and cook for another minute stirring occasionally.

  2. Stir in peas, Vegetable Cubes, pumpkin and water. Place cover on pot and cook for about 5 minutes. Add the ground cumin and garam masala.

  3. Pour ingredients into a large casserole dish, cover and bake in a preheated oven at 350°F (180°C) for 20 minutes. Fluff with fork before serving.

Utensils

  • can
  • Spoon
  • Oven
  • Baking dish
  • Area foil
  • Fork

Nutritional information 228kcal = 953kj /per portion

  • 227.87 Calories Energy
  • 3.96 Grams Protein
  • 2.46 Milligrams Iron
  • 28.65 Grams Carbohydrates
  • 4.81 Grams Fats
  • 0.52 Grams Saturated Fats
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