Sujata Vegetable Biryani
Sujata Vegetable Biryani

Sujata Vegetable Biryani

Sauce Mix

Spice LevelSpice Level


Prep Time

30 minutes


4 Servings

A delectable and aromatic blend, to prepare one of India's finest foods, the 'Biryani'.

Ingredients: Dehydrated Onions, Sunflower Oil, Garlic, Coriander Leaves, Ginger, Green Chilli, Mint Leaves, Salt, Dehyrated Potato, Spices, Dehydrated Tomato (tomato solids, maltodextrin), Red Chilli Powder, Sugar, Acetic Acid, BHA added to preserve freshness.


Nutrition Information

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Serving Size: 1 Tablespoon (20g)
Servings Per Container: 4
Amount Per Serving
Calories 90 Calories from Fat 60
% Daily Value*
Total Fat 7g 10%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1.5g
Cholesterol 0 mg 0%
Sodium 550 mg 23%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 7%
Sugars 5g
Protein 1g
Vitamin A 0%Vitamin C 2%
Calcium 4%Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
Dietary Fiber   25g 30g
Calories per gram:
Fat: 9Carbohydrate: 4Protein: 4

For this Recipe, You’ll Need...

  • Sauce packet

    Sauce packet

  • Vegetables 10.5 oz. (300g)

    Vegetables 10.5 oz. (300g)

  • Rice 9 oz. (250g)

    Rice 9 oz. (250g)

  • Oil 1 tbsp

    Oil 1 tbsp

  • Salt 1.5 tsp.

    Salt 1.5 tsp.

  • Lemon juice 1 tbsp.

    Lemon juice 1 tbsp.

  • Water 44 fl. oz. (1.3 liters)

    Water 44 fl. oz. (1.3 liters)

  • Curd (yogurt) 3.5 oz. (100g)

    Curd (yogurt) 3.5 oz. (100g)

  • Ghee 1 tbsp.

    Ghee 1 tbsp.

  • Milk 1 tbsp.

    Milk 1 tbsp.

  • Keshar or Turmeric 1/4 tsp.

    Keshar or Turmeric 1/4 tsp.

  • Cashew nuts

    Cashew nuts

  • Raisins


  1. Recipe

  2. Boil 9 oz. (250g) rice in 34 fl. oz. 1 (liter) of water with 1 tbsp. of oil, 1 tbsp of lemon juice. 15 tbsp of salt. Cook till 3/4th done (12-15 minutes). Drain excess water and keep aside.
  3. Take 10.5 oz. (300g) of cut vegetables (potato, cauliflower, peas, french beans, capsicum, carrot etc.), entire content of ths packet, 3.5 oz. (100g) of curd (yogurt) and 10 fl. oz. (300 ml.) of water in a cooking pan. Mix well, cover with a lid and cook for 18 to 20 minutes.
  4. Spread the cooked rice on the cooked vegetables in an even layer. Add cashew nuts raisins and 1 tbsp. of pure ghee (clarifled butter) to it.
  5. Mix 1 tbsp. of milk with keshar (saffron) / 1/4 tsp. of turmeric and spread over rice.
  6. Cover with a heavy lid and let it cook on steam for 8 - 10 minutes. on a low flame.
  7. This Mix contains oil, salt and spices. Add salt to taste.