Red Meat Allergy Friendly Vegan Vegetable Biryani
Total time1 hr 45 min
Prep time30 min
Cook time45 min
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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 oil 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
- 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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