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Baked Mixed Vegetable Biryani's picture
  Powdered saffron 1⁄4 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Cooked long grain white rice/Cooked long grain brown rice 6 Cup (96 tbs)
  Water/Nonfat chicken broth / vegetable broth 1⁄2 Cup (8 tbs)
  Ground cumin 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Chopped broccoli 3⁄4 Cup (12 tbs)
  Chopped cauliflower 3⁄4 Cup (12 tbs)
  Chopped yellow summer squash 3⁄4 Cup (12 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Potato chunks 1 Cup (16 tbs)
  Sliced carrots 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Frozen green peas 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Plain non fat yogurt 2 Cup (32 tbs)

Preheat oven to 325 degrees.
Dissolve the saffron in the lemon juice.
Stir the saffron-lemon juice mixture into the cooked rice.
Heat the water or broth in a skillet over medium heat.
Add cumin, cayenne, broccoli, cauliflower, yellow summer squash, onion, potato, carrots, green pepper, and green peas.
Cover and simmer for 10 minutes or until vegetables are just tender.
Toss the rice and vegetables together.
Transfer to a 9-by-13-inch baking dish.
Sprinkle with raisins.
Spoon yogurt over the top.
Cover and bake for 35 minutes.

Recipe Summary

Main Dish
Party, Healthy

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Average: 3.8 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2467 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.5%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 10 mg3.3%

Sodium 464 mg19.3%

Total Carbohydrates 543 g181.2%

Dietary Fiber 34.1 g136.3%

Sugars 111.8 g

Protein 77 g154.8%

Vitamin A 261.8% Vitamin C 789%

Calcium 62.9% Iron 204.5%

*Based on a 2000 Calorie diet

Baked Mixed Vegetable Biryani Recipe