Dinner · 60 min · indian

Vegetable Biryani

Weeknight-friendly Indian cooking: Vegetable Biryani comes together in 60 minutes with basmati rice, mixed vegetables, and not much else. The macros do the talking: 14g protein, 84g carbs, and 14g fat in every 520-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Basmati rice
• 3 cups Mixed vegetables
• 2 Onion
• 2 tbsp Biryani masala
• 1/2 tsp Turmeric
• 1/4 cup Cashews
• 1/2 cup Mint

Steps

1. Rinse the basmati until the water runs clear, then parboil in salted water with the turmeric for 6 minutes — the grains should still be firm in the center.
2. Drain the rice and spread it on a tray to stop the cooking.
3. Fry half the sliced onions until deep golden and crisp; set aside for topping.
4. Sauté the remaining onion with the biryani masala 2 minutes until fragrant.
5. Add the mixed vegetables and 1/2 cup water; cook 8 minutes until just tender.
6. In a heavy pot, layer the vegetables and rice, scattering mint between layers.
7. Cover tightly and steam on the lowest heat 20 minutes.
8. Top with the crisp onions and toasted cashews before serving.

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