Vegan Biryani
- Serves:
- 6
- Cooking Time:
- 40 minutes
- Cuisine:
- Indian
- Special Diets:
- Gluten free, Vegan
- Print Recipe:
- 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.
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