Spiced Carrot Biryani is a gluten-free, egg-free and soy-free dinner perfect for winter. This delicious dish is made from sautéed onions, coriander, carrots, frozen peas and basmati rice.
Special diets: Vegetarian | gluten-free | eggs-free | soy-free |
️Allergens: nuts | not vegan | lactose |
⏱ 25 mins – easy
🍽 4 servings – 523 kcal per serving
|
Serving
236g |
Fat
9g |
Sat. fat
1g |
Sodium
240mg |
|
Carbs
97g |
Fibers
8g |
Sugars
4g |
Proteins
11g |
INGREDIENTS
- ¼ tsp salt
- 1 onion
- 2 tbsp olive oil
- 1 clove of garlic
- 6 leaf coriander
- 1 tsp turmeric
- 1 green chili pepper
- 3 carrots
- 1 tbsp gram masala
- 5 oz frozen peas
- 14 oz basmati rice
- 1¾ oz roasted cashew nuts
- 2 tbsp yogurt
TOOLS
- 1 knife
- 1 wooden spoon
- 1 lid
- 1 frying pan
- 1 grater
- 1 crusher
STEPS
Peel and slice the onion, then peel the garlic.
Crush garlic with a crusher.
Grate carrots with a grater.
Deseed and chop green chili pepper.
Heat olive oil in a frying pan. Combine onions and salt with a wooden spoon, then cook for 5 minutes. Stir in green chili peppers, garlic, turmeric, garam masala, 0.8 tsp of water, and carrots. Add basmati rice, roasted cashew nuts, and frozen peas to the mixture. Mix together, then cover the frying pan with a lid and cook on high heat for 5 minutes to get spiced carrot biryani.
It’s ready to be served !
