Seed Oil Free Vegan Vegetable Biryani

Total time1 hr 45 min

Prep time30 min

Cook time45 min

4.8

(20)

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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
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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