vegan biryani

vegan biryani

Vegan adaptable and gluten-free!

Easy and quick vegan recipe for Biryani! A fragrant rice and chickpea dish infused with spices. A quick and easy weeknight meal.
Recipe for biryani requires only 15 minutes of hands-on-time before it gently simmers on the stovetop, relatively hands-free.Simple, flavorful cilantro mint chutney as for biryani can be made in 5 minutes flat!

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 – 2 cup chopped or thinly sliced veggies ( bell pepper, zucchini, or carrots)
  • 3 cloves garlic, rough chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon (or one cinnamon stick)
  • 1/2 teaspoon cardamom (or 3 crushed cardamom pods)
  • 1/2 teaspoon turmeric
  • 1 bay leaf
  • 4 cups veggie stock – eggless/ or water
  • 2 cups basmati rice, rinsed
  • 3/4 teaspoons salt
  • 1 can chickpeas, drained, rinsed
  • 1/2 cup raisins

garnish

  • 1/4 cup cashews and chopped parsley or cilantro

cilantro mint chutney

  • 1/2 cup coconut or soy yogurt, or silken tofu
  • 3 tablespoons fresh lemon juice
  • 1 bunch cilantro, tender stems ok
  • 1 cup fresh mint leaves
  • 1 medium jalapeno, sliced
  • 2 teaspoons sliced ginger
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon water, just enough to get blender going – you may not need this

Instructions

  1. In a large skillet, or shallow oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add your choice of veggies and garlic and ginger, and cook 4-5 minutes. Remove one cup of the mixture and set aside.
  2. Add spices and bay leaf, and stir one minute, toasting the spices. Add basmati rice, and saute one-minute stirring. Add veggie stock or water, and salt.
  3. Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
  4. Simmer on low 20-30 minutes or until the rice has soaked up the liquid.
  5. While it is simmering make the cilantro mint chutney.
  6. Uncover the vegan biryani and fluff up with a fork. Top with the toasted cashew and cilantro. Serve with cilantro mint chutney.

cilantro mint chutney

  1. Blend all ingredients in a blender or food processor until relatively smooth. Taste and adjust salt and lemon.cilantro mint chutney
  2. To make this thicker, feel free to add desiccated coconut or peanuts.

Notes

For biryani, brown basmati rice may require a few more minutes of cooking time. Check package directions for cooking time, each rice is different.

You are welcome to add other veggies to the biryani- here added thinly sliced sweet peppers.

For cilantro mint chutney, if using silken tofu, you might want to add 1 tablespoon olive oil and for sure, more salt and lemon. More of a traditional mint chutney, without the “creaminess” leave out the yogurt / tofu, add ¼ cup-½ cup of chopped onion and a bit of water to get the blade moving.

vegan biryani

Recipe by CuhabegCourse: DinnerCuisine: TurkishDifficulty: Beginner
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

385

kcal
Total time

45

minutes

Recipe for biryani requires only 15 minutes of hands-on-time before it gently simmers on the stovetop, relatively hands-free.
This version is made with veggies and chickpeas, and can be made very quickly. As it simmers, fragrant spices infuse the house with goodness.

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, thinly sliced

  • 1 – 2 cup chopped or thinly sliced veggies ( bell pepper, zucchini, or carrots)

  • 3 cloves garlic, rough chopped

  • 1 tablespoon ginger, chopped

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • 1 teaspoon chili powder

  • 1 teaspoon cinnamon (or one cinnamon stick)

  • 1/2 teaspoon cardamom (or 3 crushed cardamom pods)

  • 1/2 teaspoon turmeric

  • 1 bay leaf

  • 4 cups veggie stock – eggless/ or water

  • 2 cups basmati rice, rinsed

  • 3/4 teaspoons salt

  • 1 can chickpeas, drained, rinsed

  • 1/2 cup raisins

  • garnish
  • 1/4 cup cashews and chopped parsley or cilantro

  • cilantro mint chutney
  • 1/2 cup coconut or soy yogurt, or silken tofu

  • 3 tablespoons fresh lemon juice

  • 1 bunch cilantro, tender stems ok

  • 1 cup fresh mint leaves

  • 1 medium jalapeno, sliced

  • 2 teaspoons sliced ginger

  • 1 clove garlic

  • 1 teaspoon salt

  • 1/2 teaspoon sugar

  • 1 tablespoon water, just enough to get blender going – you may not need this

Directions

  • In a large skillet, or shallow oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add your choice of veggies and garlic and ginger, and cook 4-5 minutes. Remove one cup of the mixture and set aside.
  • Add spices and bay leaf, and stir one minute, toasting the spices. Add basmati rice, and saute one-minute stirring. Add veggie stock or water, and salt.
  • Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
  • Simmer on low 20-30 minutes or until the rice has soaked up the liquid.
  • While it is simmering make the cilantro mint chutney.
  • Uncover the vegan biryani and fluff up with a fork. Top with the toasted cashew and cilantro. Serve with cilantro mint chutney.
  • cilantro mint chutney
  • Blend all ingredients in a blender or food processor until relatively smooth. Taste and adjust salt and lemon.
  • To make this thicker, feel free to add desiccated coconut or peanuts.

Notes

  • For biryani, brown basmati rice may require a few more minutes of cooking time. Check package directions for cooking time, each rice is different.
  • You are welcome to add other veggies to the biryani- here added thinly sliced sweet peppers.
  • For cilantro mint chutney, if using silken tofu, you might want to add 1 tablespoon olive oil and for sure, more salt and lemon. More of a traditional mint chutney, without the “creaminess” leave out the yogurt / tofu, add ¼ cup-½ cup of chopped onion and a bit of water to get the blade moving.

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