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VEGAN VEGETABLE BIRYANI
Ingredients
- 2 cups of basmati rice
- 2 cups of mixed vegetables carrots, peas, beans, cauliflower, etc., chopped
- 1 onion thinly sliced
- 2 tomatoes chopped
- 4 cloves of garlic minced
- 1- inch piece of ginger grated
- 2 green chilies slit lengthwise
- 1 tsp of cumin seeds
- 1 cinnamon stick
- 4-5 cloves
- 4-5 green cardamom pods
- 1 bay leaf
- 1 tsp of turmeric powder
- 1 tsp of red chili powder
- 1 tsp of garam masala powder
- 1/4 cup of chopped mint leaves
- 1/4 cup of chopped coriander leaves
- Salt to taste
- 3 tbsp of oil or vegan butter
- 4 cups of water
Instructions
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a large pot, heat oil or vegan butter over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1-2 minutes until fragrant.
- Add sliced onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for another 1-2 minutes.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well.
- Add the mixed vegetables and cook for 3-4 minutes until they are partially cooked.
- Add the soaked and drained basmati rice to the pot. Stir gently to coat the rice with the spices and vegetables.
- Add 4 cups of water and bring everything to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
- Remove the pot from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.
- Fluff the rice with a fork and garnish with chopped mint leaves and coriander leaves.
- Serve the vegetable biryani hot with raita or any vegan side dish of your choice.
Notes
NUTRITIONAL FACTS:
Calories: 400 | Total Fat: 8g | Total Carbohydrates: 74g | Dietary Fiber: 5g | Protein: 8g
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