Biryani with Cashews
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 1,001 mg | (25 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 250 grams Basmati rice
- 75 milliliters milk
- 1 sm can Saffron
- 4 Tbsps Ghee (clarified butter)
- 1 carrot
- 3 Bell pepper (red, yellow, orange)
- 150 grams Celery root
- 1 onion
- 40 grams ginger
- 350 grams Yogurt (0.1% fat)
- salt
- 4 Tbsps golden raisin
- 1 Cinnamon stick
- 4 cloves
- 4 Cardamom
- 1 bay leaf
- 2 tsps Turmeric
- ½ tsp Chili powder
- 50 grams Cashews
Preparation steps
Rinse the rice and place in a bowl. Soak in water for 30 minutes.
Place the milk, saffron and 1 tablespoon ghee in a pot. Heat and set aside.
Peel and grate the carrot. Rinse the bell peppers, cut in half lengthwise, remove the seeds and white ribs, and cut into strips. Peel and dice the celery. Peel the onion and cut into thin strips. Peel and grate the ginger. In a bowl, stir the yogurt until smooth. Season with salt to taste.
Bring a large pot of 1.5 litres (approximately 6 cups) of salted water to a boil. Drain the rice and add to the pot of water along with the sultanas. Cook uncovered for 5 minutes. Drain and rinse with cold water to cool.
In a large pot heat 2-3 tablespoons ghee. Add the cinnamon, cloves, cardamom and bay leaf to the oil and cook until fragrant, about 2 minutes. Add the onions and cook until soft and golden, about 5 minutes.
Add the carrots, peppers and celery to the skillet. Season with turmeric and chile powder to taste. Cook for 2-3 minutes, while stirring. Add the ginger, 150 grams (approximately 3/4 cup) of the yogurt and 100 ml (approximately 1/2 cup) of water to the vegetables. Season with salt to taste. Cover and simmer for 10-15 minutes.
Preheat the oven to 200°C (approximately 390°F). Place the vegetables in an ovenproof dish and top with the remaining yogurt. Spread the rice on top and pour the saffron milk over everything. Cover with aluminum foil and bake for 1 hour.
Toast the cashews in a dry skillet until golden and fragrant. Once the biryani is cooked, fluff with a fork. Serve sprinkled with the cashews.
Serve with flatbread if desired.
