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Baked Vegetable Biryani

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  • Total: 35min
    Preparation: 35min
  • Portions: 16.00
  • Difficulty: Easy

Ingredients

  • 1/4 Cup Vegetable Oil
  • 2 Teaspoons Geera Seeds
  • 1/2 Teaspoon Black Peppercorns
  • 1/2 Teaspoon Spices, Pepper, Black
  • 1/2 Teaspoon Spices, Coriander Seed
  • 9 Units Spices, Cardamom
  • 6 Units Whole Cloves
  • 3 Units Spices, Bay Leaf
  • 3 Units Dried Red Chili Peppers
  • 1 Unit Onion Large sized onion, halved and thinly sliced
  • 1 Pound Cauliflower Florets
  • 1 Pound Potatoes, Red, Flesh And Skin, Raw Cut into 1-inch cubes
  • 1 Pound Potatoes, Raw, Skin 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 4G (Box Of 25)
  • 1 Cup Pumpkin Puree Cubed
  • 4 Cups Water
  • 1 Teaspoon Roasted Ground Geera
  • 1 Pack Maggi Masala Magic Aromatic Roasted Spices 6G Sachet

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, MAGGI 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.

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