Gwinganna biryani

Gwinganna biryani

3.8 57 Bewertung

Zubereitung 20 Min

Gesamt 25 Std. 20 Min

4 portions

Zutaten

dried adzuki beans (see Tips)
50 g
dried chickpeas
50 g
water plus extra to soak
1400 g
brown basmati rice
200 g
sweet potato cut into pieces (1 cm)
100 g
pumpkin peeled (see Tips), cut into pieces (1 cm)
100 g
cauliflower florets
60 g
carrot cut into pieces (1 cm)
1
green beans trimmed and cut into pieces
60 g
zucchini trimmed and cut into pieces (1 cm)
1
medium onion (approx. 100 g), cut into quarters
1
garlic cloves
2
fresh long red chilli trimmed and cut into halves
1
fresh ginger
25 g
coconut oil
45 g
ground turmeric
2 tsp
cumin seeds
2 tsp
coriander seeds
2 tsp
fenugreek seeds
1 tsp
mustard seeds
1 tsp
Vegetable stock paste (see Tips)
3 tsp
freshly squeezed lemon juice to serve
sultanas to serve
1 tbsp
roasted cashews to serve
1 tbsp
fresh coriander leaves only, roughly chopped, to garnish

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 62.6 mg

Eiweiß 13 g

Brennwert 1994 kJ / 476.6 kcal

Fett 15.6 g

Ballaststoffe 9.3 g

gesättigte Fettsäuren 10.5 g

Kohlenhydrate 74.2 g

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