Vegan Biryani
There can be nothing better than a plateful of the quintessential `biryani’, made with succulent pieces of meat or vegetables. This vegan chickpea biryani uses no dairy, ghee or milk and has been thoughtfully replaced with plant-based ingredients. The medley of fresh herbs and flavourful spices brings the dish to life without compromising on the magical flavours of a traditional biryani.
- 0 - 30 Minutes
- Easy
- Serves 8
Method
Ingredients
Ingredients
- For the rice
- 2 cups of TILDA Basmati Long Grain rice, rinsed soaked in water for 15 minutes
- 2-3 bay leaves
- 1 cinnamon stick
- 5-6 green cardamom pods
- 2 black cardamom pods
- 10-12 cups of water to cook the rice
- For Chickpeas
- 4 Tbsp vegetable oil
- 1 piece cinnamon
- 2-3 bay leaves
- 6-8 green cardamom pods
- 3-4 garlic cloves, chopped
- 2-3 black cardamom pods
- 1 tsp cumin seeds
- 2-3 dried red chilies
- 2 onions, chopped
- 2 cups chickpeas, boiled
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 can tomatoes
- 3 tbs dairy free yoghurt (optional)
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1 tsp garam masala
- 3 cups water
- Salt
- Almonds (optional)
- For layering the rice
- 2 onions, sliced and sautéed in 2 tsp oil until deep brown
- 6 tbsp mint leaves, chopped
- 8 tbsp coriander leaves, chopped
- Few strands of saffron soaked in warm water
- 2 tbsp Kewra water
- 1 tbsp raisins
- 2 tsp oil to cook with rice
- 2 tsp oil to layer the base of the big pan
- Sliced almonds to serve (optional)
How to make Vegan Biryani
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Prepare the chickpeas 1. Heat oil in a pan. Add cardamom pods, bay leaves, cinnamon stick, garlic and red chillies. 2. Add the onions and fry until dark brown. 3. Add the ginger and garlic paste. Fry for another 5 minutes. 4. Add the tomatoes and cook this mix on low heat for 5 minutes. 5. Now put the vegan yoghurt in the pan, one tbsp at a time, stirring all the time. 6. Add the garam masala, coriander, cumin, paprika, turmeric and salt. Add ½ cup of water. Cook this mix for 2-3 minutes on medium heat. 7. Now add the chickpeas and remaining water. Cover and simmer on low flame for 10 minutes. 8. The chickpeas should have a thickish gravy
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Make the rice 1. Take the rice, add the water, cardamom pods, bay leaves, cinnamon, salt, and oil. Bring to boil and cook until the rice is done. Drain the excess water. Use a fork to spread the grain.
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Layering the biryani 1. Take a large heavy based pan and grease the base with oil 2. Spread one layer of chickpeas evenly on the base of the pan 3. Now spread one layer of rice, evenly 4. Sprinkle some chopped mint, onions, and coriander leaves evenly 5. Add the remaining chickpeas in a layer 6. Now add the final rice layer. Sprinkle the raisins 7. Cover with rice with remaining herbs and onions. Make small holes in the rice and add the saffron. Sprinkle the kewra water. 8. Cover and seal with foil and leave for 15 minutes. 9. The layering should be done when the chickpeas and rice is still hot. 10. Do not open the lid/remove till you are ready to serve the biryani
