Vegan Biryani

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Serves:

Cooking Time:

40 minutes

Cuisine:

Indian

Special Diets:

Gluten free, Vegan

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2 Cups Basmati Rice (500 gms) rinsed and drained
5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower)
2-3 tomatoes finely chopped or pureed
3 tablespoons rice bran oil
2 tablespoon Spice Zen Biryani spice blend
1 large onion finely chopped
1 teaspoon ginger grated or paste
1 teaspoon garlic grated or paste (optional a pinch Asafoetida)
1/4 cup water
4-5 strands of Saffron crushed and dissolved in ¼ cup hot water
½ teaspoon Spice Zen Garam Masala (optional, for additional heat)
1.5 teaspoon salt
1 tablespoon roughly chopped coriander and lemon wedges to garnish
Raisins and cashew nuts to garnish (optional)
1 cup diced and lightly fried cottage cheese – paneer (optional for vegetarians)

Boil 5 cups of water and add the rice. Let it simmer for 7-8 minutes or until just tender and al dente. Drain the rice well and set aside covered. Alternatively, cook the rice in the rice cooker with 3.5 cups of water.
Heat the oil in a cast iron dutch oven or a large heavy bottom skillet over medium-high heat. Add the onion and saute until it is translucent. Add the Spice Zen Biryani spice blend & stir for a minute. Add garlic, ginger and tomato and cook for 5 minutes.
Reduce the heat to medium and add the cubed hard vegetables like potatoes, carrots and French beans, salt and 1/4 cup of water and cook them covered stirring occasionally for 5 minutes. Add rest of the vegetables and cottage cheese (for vegetarian version only) and cook for another 4 minutes.
Add the cooked rice to the vegetables in the dutch oven/ skillet (for a professional touch, alternate the layers of vegetables and rice, finishing with rice on the top). Top it with the Saffron-water mixture and Spice Zen Garam Masala (if using) and cover the dutch oven/ skillet with a tight lid or aluminium foil and steam the rice and vegetables together on a low heat for at least 10 minutes.
While the biryani is steaming, toast the cashews and sultanas in oil.
Garnish it with fresh coriander, lemon wedge, sultanas and cashews.
Serve it warm as a main or side dish with mint yoghurt dip or mango chutney.

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2 Cups Basmati Rice (500 gms) rinsed and drained
5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower)
2-3 tomatoes finely chopped or pureed
3 tablespoons rice bran oil
2 tablespoon Spice Zen Biryani spice blend
1 large onion finely chopped
1 teaspoon ginger grated or paste
1 teaspoon garlic grated or paste (optional a pinch Asafoetida)
1/4 cup water
4-5 strands of Saffron crushed and dissolved in ¼ cup hot water
½ teaspoon Spice Zen Garam Masala (optional, for additional heat)
1.5 teaspoon salt
1 tablespoon roughly chopped coriander and lemon wedges to garnish
Raisins and cashew nuts to garnish (optional)
1 cup diced and lightly fried cottage cheese – paneer (optional for vegetarians)

Boil 5 cups of water and add the rice. Let it simmer for 7-8 minutes or until just tender and al dente. Drain the rice well and set aside covered. Alternatively, cook the rice in the rice cooker with 3.5 cups of water.
Heat the oil in a cast iron dutch oven or a large heavy bottom skillet over medium-high heat. Add the onion and saute until it is translucent. Add the Spice Zen Biryani spice blend & stir for a minute. Add garlic, ginger and tomato and cook for 5 minutes.
Reduce the heat to medium and add the cubed hard vegetables like potatoes, carrots and French beans, salt and 1/4 cup of water and cook them covered stirring occasionally for 5 minutes. Add rest of the vegetables and cottage cheese (for vegetarian version only) and cook for another 4 minutes.
Add the cooked rice to the vegetables in the dutch oven/ skillet (for a professional touch, alternate the layers of vegetables and rice, finishing with rice on the top). Top it with the Saffron-water mixture and Spice Zen Garam Masala (if using) and cover the dutch oven/ skillet with a tight lid or aluminium foil and steam the rice and vegetables together on a low heat for at least 10 minutes.
While the biryani is steaming, toast the cashews and sultanas in oil.
Garnish it with fresh coriander, lemon wedge, sultanas and cashews.
Serve it warm as a main or side dish with mint yoghurt dip or mango chutney.