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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 265
% Daily Value**
Total Fat 22g
33%
Saturated Fat 9g
13%
Unsaturated Fat 3g
Cholesterol 31mg
10%
Sodium 284mg
12%
Total Carbohydrate 16g
5%
Dietary Fiber 2g
9%
Sugars 1g
Protein 6g
Vitamin A  7%Vitamin C  1%
Calcium  4%Iron  8%
Potassium  8%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Biryani

Date Added: June 11, 2009

Ingredients:

1/2 Cup Cashew chopped
3/4 Cup Chicken Stock or vegetable soup
1/2 Cup Almond dry-roasted diced
1/2 Cup Raisin If Desired
6 Tablespoons Butter Melted And Kept Hot
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Directions:

1. Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes.

2. Stir nut mixture into Saffron Rice. TO SERVE: Spread 1/3 of saffron rice mixture evenly in ovenproof dish.

3. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice.

4. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish.

5. cover and bake in oven preheated to 350 degrees for 20 ~ 25 minutes or until all liquid is absorbed.

6. Serve trimmed with tomato slices, green pepper rings and fresh coriander.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Butter, MSG, Poultry, Almonds, Fructose Malabsorption allergies.
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