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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onions in oil on medium heat until golden, Add ginger garlic paste and vegetables stir, Fry for 5minutes,. | 2. Add Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,. | 3. Add 1/2 glass of water. Cover and cook on low heat until the vegetables are almost done .now mix green chillies and tomatoes and cooked 2 minutes. | 4. Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain. | 5. now layered rice in big pot then add vegetable gravy with vegetables Spread the cooked rice evenly over the vegetables. then add mint leaves. | 6. Cover and cook on low heat until rice is tender. Mix before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88
carrot	100		peeled cut	5248.0	1226.24	119.04	30.72
potato	150		peeled cut	-	-	-	-
green pea	150			17617.5	3142.875	1178.85	87.0
french bean	150	g	cut	514.5	96.165	28.215	3.03
onion	2		sliced	128.0	29.888	3.52	0.32
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
ginger paste	1	tablespoon		-	-	-	-
garlic paste	1	tablespoon		-	-	-	-
masala	50			-	-	-	-
plain yogurt	1	cup	low fat	-	-	-	-
tomato	2		cut	80.4198	17.3796	3.9316	0.8936
green chilies	4			388.6057	96.0	0.0	0.0
mint	1/3	cup	chopped	13.376	2.5566	1.0002	0.2219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.