Fructose Free Vegan Vegetable Biryani
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups basmati rice
- 4 cups water
- 1 tsp salt
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
For the vegetable layer
- 3 tbsp neutral oil (such as canola or sunflower oil), divided
- 1 large yellow onion, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 1 green chili, thinly sliced
- 1 cup cauliflower florets, cut into 1-inch pieces
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium carrot, peeled and diced
- ½ cup frozen peas
- 1 can (14 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- ½ cup plain dairy free yogurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garam masala
- ½ tsp kashmiri chili powder or mild paprika
- 1 tsp salt
For the saffron milk
- ¼ tsp saffron threads
- 3 tbsp warm water
For serving
- 2 tbsp fresh cilantro, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
- 2 tbsp roasted cashews (optional)
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold running water until the water runs clear, then soak in cold water for 30 minutes. Drain well before using.
- 2
While the rice soaks, steep the saffron threads in 3 tbsp warm water in a small bowl for at least 15 minutes, until the water turns a deep golden-orange.
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