VEGGIE BIRIYANI

SERVES : 2


COOKS IN : 30 MINUTES


DIFFICULY : MEDIUM

What I love about a Biriyani is that it essentially packs everything you could want from an Indian, into one dish. Typically, this is a dry cooked rice with vegetables or meat, but packs all the Indian flavours & spices you’d find in a curry.

You can make it in one pan, use pretty much any veggies or protein source you like and its delicious on it’s own or with an accompanying sauce. I like using chickpeas because I think the small pop texture compliments the rest of the dish, but you could just as easily use lentils, tofu, seitan as a protein or just stick the vegetables.

You can easily multiply the ingredients to cook this for more than 2, just make sure you have a fair sized pan at the ready. It also makes a great dish to re-heat for lunches.

INGREDIENTS

  • CUMIN SEEDS
  • 1 LARGE ONION
  • CHOICE OF VEG (I LIKE PEPPER & CAULIFLOWER)
  • 2 GARLIC CLOVES
  • CHILLI (TO TASTE)
  • CINNAMON STICK
  • 2 TBSP GARAM MASALA
  • 2 TBSP CUMIN
  • 1 TSP GINGER
  • CANNED TOMATOES
  • COCONUT MILK
  • RICE
  • CHICKPEAS
  • CORIANDER (OPTIONAL)

HOW TO MAKE IT

  1. Start by toasting your cumin seeds for a couple of minutes
  2. Add sliced onion to the pan along with garlic & chilli
  3. Toss in a cinnamon stick along with a knob of dairy-free butter and your vegetables allowing to cook for a couple of minutes
  4. Coat in your spices and then add veg stock, chopped tomatoes & chickpeas and allow this to simmer on a medium/low heat for 5-10 minutes
  5. Add your cooked rice and coconut milk and stir through making sure everything is heated through
  6. Top with dairy-free yoghurt & coriander. This goes great with my tofu-sag-paneer – check out the recipe here

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