Are you ready to embark on a culinary journey filled with fragrant spices and wholesome ingredients? Look no further than our tantalizing Vegan Biryani recipe, a delightful twist on the classic dish that celebrates the vibrant flavors of plant-based cuisine. Perfect for vegans, vegetarians, and food enthusiasts alike, this recipe promises to tantalize your taste buds and nourish your soul.
Ingredients:
- Basmati Rice – 2 cups, soaked for 30 minutes
- Mixed Vegetables (such as carrots, peas, cauliflower, potatoes) – 2 cups, diced
- Onion – 1 large, thinly sliced
- Tomato – 2 medium, finely chopped
- Ginger-Garlic Paste – 2 tablespoons
- Green Chilies – 2, slit lengthwise
- Fresh Mint Leaves – 1/2 cup, chopped
- Fresh Cilantro (Coriander) Leaves – 1/2 cup, chopped
- Cashew Nuts – 1/4 cup, fried until golden brown
- Raisins – 1/4 cup, fried until plump
- Bay Leaves – 2
- Cinnamon Stick – 1-inch piece
- Cloves – 4-5
- Cardamom Pods – 3-4
- Turmeric Powder – 1/2 teaspoon
- Red Chili Powder – 1 teaspoon
- Biryani Masala – 2 tablespoons
- Salt – to taste
- Vegetable Oil – 4 tablespoons
- Water – 4 cups
Instructions:
Heat 2 tablespoons of vegetable oil in a large pot or deep pan over medium heat. Add the sliced onions and sauté until golden brown.
Add the ginger-garlic paste and slit green chilies to the onions. Sauté for another 2-3 minutes until fragrant.
Stir in the chopped tomatoes and cook until they soften and the oil begins to separate.
Add the mixed vegetables to the pot and sauté for 5-7 minutes until they are partially cooked.
Now, add the chopped mint leaves, cilantro leaves, fried cashews, and raisins to the pot. Mix well to combine.
In a separate pot, bring 4 cups of water to a boil. Add the soaked basmati rice along with bay leaves, cinnamon stick, cloves, cardamom pods, turmeric powder, red chili powder, biryani masala, and salt to taste. Cook until the rice is 70% done. Drain and set aside.
In the same pot used for cooking rice, layer half of the partially cooked rice at the bottom. Then, add a layer of the vegetable mixture on top of the rice.
Repeat the layers with the remaining rice and vegetable mixture. Drizzle the remaining 2 tablespoons of vegetable oil on top.
Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld together and the rice to cook completely.
Once done, gently fluff the Vegan Biryani with a fork, ensuring that the layers remain intact.
Serve hot garnished with additional fried cashews, raisins, and fresh cilantro leaves.
Tips:
- Feel free to customize the vegetables according to your preference and seasonal availability.
- You can add a squeeze of lemon juice for a tangy twist just before serving.
- Serve Vegan Biryani with cucumber raita or vegan yogurt for a refreshing accompaniment.
With its aromatic spices and wholesome ingredients, our Vegan Biryani recipe is sure to become a favorite among plant-based food enthusiasts and curry lovers alike. So, roll up your sleeves, unleash your inner chef, and treat yourself to a culinary masterpiece that’s as nourishing as it is delicious!