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Special Vegetable Biryani

 
One serving costs about $124.69 One serving costs about $124.69 One serving costs about $124.69

$124.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,healthy,gluten free lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:65%

Spoonacular Score: 65%

 

The recipe Special Vegetable Biryani is ready in approximately 45 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Indian food. One serving contains 530 calories, 14g of protein, and 5g of fat. This recipe serves 4 and costs $3.47 per serving. It works well as a main course. 1 person has made this recipe and would make it again. A mixture of turmeric powder, salt, butter-4 to 5, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Try vegetable biryani , how to make vegetable dum biryani, qabooli biryani or qubooli biryani | chana dal biryani, and Vegetable Biryani for similar recipes.

Sparkling rosé, Gruener Veltliner, and Riesling are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Bellissima Sparkling rosé. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.

Bellissima Sparkling Rose

This is an elegant, bright rosé, with hints of strawberry and grapefruit, and a soft, persistent foam. Uncorked at the very last minute, Bellissima Sparkling Rosé pairs perfectly with smoked salmon, shellfish, and seafood hor d’oeuvres such as tuna tartare, sushi, and sashimi.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups basmati rice
basmati rice
1
1  bay leaf
bay leaf
1 Tbsp
1 Tbsp butter
butter
2
2  cardamom
cardamom
some
some carrot
carrot
6
6  dry whole chilli
dry whole chilli
1
1  cinnamon
cinnamon
1 Tbsp
1 Tbsp coriander seeds
coriander seeds
1 Tbsp
1 Tbsp fennel seeds
fennel seeds
6
6  garlic cloves
garlic cloves
2
2  ginger
ginger
1 inch
1 inch milk
milk
2 cups
2 cups mint leaves
mint leaves
1 cup
1 cup mixed vegetables
mixed vegetables
1
1  onion
onion
20
20  roasted pork
roasted pork
some
some salt
salt
1 medium
1 medium canned chopped tomatoes
canned chopped tomatoes
0.25 tsps
0.25 tsps turmeric powder
turmeric powder
1 tsp
1 tsp jeera
jeera
2 cups basmati rice
2 cups
basmati rice
1  bay leaf
1
bay leaf
1 Tbsp butter
1 Tbsp
butter
2  cardamom
2
cardamom
some carrot
some
carrot
6  dry whole chilli
6
dry whole chilli
1  cinnamon
1
cinnamon
1 Tbsp coriander seeds
1 Tbsp
coriander seeds
1 Tbsp fennel seeds
1 Tbsp
fennel seeds
6  garlic cloves
6
garlic cloves
2  ginger
2
ginger
1 inch milk
1 inch
milk
2 cups mint leaves
2 cups
mint leaves
1 cup mixed vegetables
1 cup
mixed vegetables
1  onion
1
onion
20  roasted pork
20
roasted pork
some salt
some
salt
1 medium canned chopped tomatoes
1 medium
canned chopped tomatoes
0.25 tsps turmeric powder
0.25 tsps
turmeric powder
1 tsp jeera
1 tsp
jeera

Equipment

oven
oven
frying pan
frying pan
oven
oven
frying pan
frying pan


Instructions

  1. In a large pan heat 2 tbsp of ghee or butter, add the bay leaf and cumin seeds. When crackles add 2 cups of water and season with salt.
  2. Bring the water to boil and add the washed basmati rice. Cover with lid, simmer and cook until 3/4th done ( keep stirring occasionaly so the rice doesn't stick to the bottom of pan). When the rice is 3/4th done, spread the rice on large plate and allow to cool.
  3. In another pan heat rest of the ghee or butter, add the chopped onion and saut till onions turn pink. Add the chopped mixed vegetables, saut for few mins. Add the ground masala and fry until raw smell of ground masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt. Add little water and cook until the vegetables are tender.
  4. Divide basmati rice equally. Take an oven safe deep vessel, spread half basmati rice below and add the vegetable gravy above the rice. Now again spread rest of the basmati rice above the gravy.
  5. Finally add roasted cashews and sprinkle the saffron along with milk above the rice. Cover the vessel with a lid and put the vessel into the oven and bake for 5 mins. Before serving mix the rice well( mix gently so that long grains does not break). Serve hot with Raita.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $124.69
Ingredient
2 cups basmati rice
1 bay leaf
1 tablespoon butter
2 cardamom
some carrot
6 dry whole chilli
1 cinnamon
1 tablespoon coriander seeds
1 tablespoon fennel seeds
6 garlic cloves
2 ginger
2 cups mint leaves
1 cup mixed vegetables
1 onion
20 roasted pork
1 medium canned chopped tomatoes
¼ teaspoons turmeric powder
Price
$2.77
$0.02
$0.12
$0.89
$0.45
$2.39
$0.14
$0.78
$0.68
$0.40
$0.08
$2.11
$0.71
$0.24
$486.80
$0.14
$0.03
$498.76

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
14988 Calories
2469g Protein
450g Total Fat
104g Carbs
100% Health Score
Limit These
Calories
14988
749%

Fat
450g
693%

  Saturated Fat
139g
870%

Carbohydrates
104g
35%

  Sugar
8g
10%

Cholesterol
6921mg
2307%

Sodium
5724mg
249%

Get Enough Of These
Protein
2469g
4939%

Selenium
3055µg
4366%

Vitamin B6
83mg
4183%

Vitamin B1
48mg
3260%

Vitamin B3
634mg
3174%

Phosphorus
24932mg
2493%

Zinc
199mg
1331%

Vitamin B2
20mg
1224%

Potassium
41985mg
1200%

Vitamin B12
55µg
933%

Vitamin B5
83mg
833%

Magnesium
2950mg
738%

Iron
63mg
354%

Copper
6mg
344%

Vitamin A
14728IU
295%

Vitamin D
43µg
293%

Manganese
3mg
154%

Vitamin C
119mg
145%

Vitamin E
15mg
104%

Calcium
735mg
74%

Fiber
10g
42%

Folate
82µg
21%

Vitamin K
19µg
19%

covered percent of daily need

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