toodle.

Mushroom Biryani With Omelette Topping

A fragrant vegetarian biryani layered with marinated mushrooms and topped with fresh coriander omelettes, then baked to perfection.

VegetarianMain CourseMushroomsRiceIndian-Style
Estimated Nutrition
Calories
431.3
kcal / serving
1725.2 kcal total
Carbs
57.2g
per serving
228.6 g total
Fat
16.5g
per serving
65.8 g total
Protein
13.6g
per serving
54.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg
Free-range
15
ml
Double Cream
175
ml
Natural Yoghurt
Fruits
1
piece
Lime
Juice only
1
piece
Lemon
Juice only
GrainsCereals
250
g
Basmati Rice
Washed, soaked for 30 minutes, and drained
Liquids
400
ml
Vegetable Stock
15
ml
Rose Water
NutsSeeds
1
tbsp
Coriander
Fresh, chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
clove
Garlic
Crushed to a paste
1
pinch
Cayenne Pepper
1
tsp
Paprika
1
tsp
Cumin
Ground
2
clove
Garlic
Crushed
1
pinch
Turmeric
Ground
1
tsp
Garam Masala
2
piece
Bay Leaves
1
tbsp
Mint
Fresh, chopped
OilsFats
5
ml
Vegetable Oil
15
ml
Vegetable Oil
15
ml
Vegetable Oil
Vegetables
5
cm
Ginger
Fresh, grated
300
g
Mushrooms
2
piece
Red Chilli
Chopped
2.5
cm
Ginger
Juice only
0.5
piece
Onion
Sliced

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16