The recipes we love

Vegetable Biryani
Vegetable Biryani

Vegetable Biryani

Portions 6 - 8
Preparation Time
Cooking Time


1 tbsp (15 ml) canola oil

1/2 cup (125 ml) cashews

3 cloves garlic, minced

1 onion, chopped

1 cup (250 ml) basmati rice

2 tbsp (30 ml) tomato paste

2 cups (500 ml) vegetable or chicken broth

¼ cup (60 ml) raisins

2 cinnamon sticks

4  green cardamom pods

½ tsp (2 ml) turmeric

½ tsp (2 ml) ground cumin

Salt and ground black pepper

1 bag Arctic Gardens vegetables for Italian-style soup

¼ cup (60 ml) freshly chopped cilantro

2 tbsp (30 ml) freshly chopped mint


  1. In a pan, heat oil on medium to roast cashews. Set aside in a small bowl.
  2. Return the pan back to the heat and sauté the garlic and onion for 2 minutes.
  3. Add the rice, tomato paste, broth, raisins and spices. Stir to incorporate the tomato paste. Season.
  4. Add the vegetables, stir and bring to a boil.
  5. Lower the heat to medium-low, cover and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Remove the cinnamon sticks and cardamom pods.
  6. Sprinkle with roasted cashews, cilantro and mint. Serve as a side dish.



Nutrition Facts (per serving):

Calories: 230

Protein:  7 g

Fat:    7 g

Carbohydrate:  37g

Fibre:   3 g

Sodium: 140 mg