Indian · Authentic-ish Indian
Vegetable Biryani
441 kcal a serving, against 562 for the traditional version. That is 121 kcal off, or 22%, with 18.7g of protein. Serves 6. 60 minutes.
What the traditional version is
A grand, celebratory mountain of basmati rice layered with potatoes, carrots and cauliflower. The vegetables are cooked in a rich gravy heavily spiked with ghee, studded with fried cashews, and the whole pot is sealed tight to steam together.
What changed, and what each change costs
100g of ghee and 80g of cashews for just 20g of ghee and 400g of tinned chickpeas
That vast amount of clarified butter makes the rice taste brilliant, but it pushes the calories through the roof with absolutely zero nutritional payback. Using a fraction of the ghee forces you to rely on the spices for flavour. Adding chickpeas brings the required bulk and significantly ups the protein.
What it costs you. You lose that slick, buttery mouthfeel. The rice grains won't be quite as separated and glossy, and you'll miss the crunchy fat of the fried nuts.
300g of potato for 200g of paneer
Potatoes are great, but pairing them with 400g of rice is a fast track to a nap. Paneer gives you that same satisfying, chunky bite in the vegetable layer while adding a massive hit of dairy protein to keep you full.
What it costs you. You end up with a slightly more expensive dish to put together. The version that's a cheap vegetable filler anymore is still out there and still better. Paneer also lacks the potato's ability to absorb the spiced gravy deep into its core.
400g of basmati rice down to 250g
With the chickpeas and the cheese joining the vegetables, you simply don't need 400g of rice to fill the pot. I kept enough to build proper layers, but I altered the ratio heavily in favour of the spiced filling.
What it costs you. Visually, it looks less like a mountain of white and yellow rice and more like a very chunky stew with rice mixed through it.
What goes in it
The ingredients, without the quantities. The weights are what the figures below are computed from, and they are in the book.
- Basmati rice
- Tinned chickpeas
- Paneer
- Ghee
- Carrot
- Cauliflower
- Green beans
- Onion
- Garlic
- Fresh ginger
- Ground cumin
- Cardamom
- Cloves
- Ground cinnamon
- Fresh mint
- Fresh coriander
How it starts
- Wash the basmati rice in cold water until it runs perfectly clear.
- Heat the ghee in a large, heavy-bottomed pot over a medium heat.
- Chop the carrot, cauliflower and green beans into bite-sized pieces.
The rest of the method, and every weight, is in Authentic-ish Indian.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 562 | 441 |
| Protein | 10.5g | 18.7g |
| Fat | 23.6g | 14.2g |
| Saturated fat | 11.3g | 7.5g |
| Carbohydrate | 78.5g | 61g |
| Protein per 100 kcal | 1.9g | 4.2g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Indian prints the exact database row used for each ingredient, so any number here can be checked. How every number is computed sets out the method.
Allergens. milk.
The method is in the book
I love a classic, heavy biryani, but this version solves the Tuesday night problem. You get all the aromatic spices, the tender vegetables and the steaming fragrant rice, but the paneer and chickpeas turn it into a genuinely useful meal. Dropping the fat means you lose some of the luxury, but the trade is a dinner that leaves you feeling brilliant instead of sluggish. It takes a bit of time, but it pays off completely.
The quantities and the method for this dish are in Authentic-ish Indian, along with 54 more. Buy the paperback
More from Authentic-ish Indian
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- Butter Naan Alternative: Roti, 170 kcal a serving, 37% off
- Aloo Paratha, 321 kcal a serving, 33% off
- Chicken Tikka Masala, 390 kcal a serving, 37% off
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