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Ingredients1 h 30 m servings 412 cals
Original recipe yields 4 servings
- Heat oil in a large pot over medium heat until it shimmers. Cook onion and curry leaves, stirring occasionally, until onion is dark brown, 12 to 15 minutes. Add tomato and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Meanwhile, soak rice in water to cover for 10 minutes. Drain well.
- Add beans, carrots, peas, potato, chile powder, biryani masala powder, and salt to onion mixture. Cook, stirring occasionally, 2 minutes. Stir in drained rice and water and bring to a boil. Reduce heat to low and cook, covered, until water is absorbed, about 30 minutes. Stir in cilantro and let stand, covered, 10 minutes before serving.
Per Serving: 412 calories; 19.4 g fat; 55.5 g carbohydrates; 6.3 g protein; 0 mg cholesterol; 613 mg sodium. Full nutrition
ReviewsRead all reviews 2
Easy to make and smelled very nice cooking. I think there may be an error in the recipe as it lists fresh cut bean and then frozen cut beans. I used a cup of fresh only. I also used a regular...