Indian Style – Vegan Biryani Recipe
Biryanis are my all-time favorite! My mom makes the best Vegan Biryani Recipe and I have seen her carefully selecting the most commonly used spices to make a fine aromatic grind. You categorically need to cook Biryani with a lot of endurance and devotion. It is one of the most majestic and splendid rice based Indian cuisine.
I just adore the colorful vegetables in this Vegan Biryani Recipe. The distinct colors are a feast for the eye.
- 4 onions, finely sliced
- 2 tomatoes, chopped
- 1 kg Basmati rice, soaked for an hour
- 2 tbsp ginger garlic paste
- 2 green chilies
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- whole garam masala (2 cloves,2 cardamon, 1 bay leaf, 1 teaspoon shah jeera, 1 tsp cumin seeds, 1-inch stick cinnamon)
- 3 potatoes, cubed
- 1 carrot, diced
- 1/2 cup beans, cut into 1-inch sticks
- 1/2 cup peas
- 1 beetroot, diced
- Bunch of coriander leaves
- Bunch of mint leaves
- 4 tablespoon oil/ghee +2 teaspoon oil
- Salt to taste
- Heat oil/ghee in a large pan (large enough to hold 1 kg rice) and fry potato, bean, beetroot, and carrot separately. Remove and set them aside.
- In the same oil, add green chili, garam masala, and onion.
- Fry the onion till brown and add ginger garlic paste.
- Add tomatoes and cook until tender. Add chili powder, coriander powder, and salt.
- Add the fried vegetables, coriander, and mint leaves. You can add the juice of one lemon if you want added flavor. Mix well. Cook for further 5 minutes. Switch off the flame.
- Boil sufficient water in a large vessel to cook the rice. To cook rice perfectly, first, boil water and reduce flame. Now add the soaked and strained rice and peas. Cook for 5 minutes. When the rice is half cooked, switch off the flame. Add salt and oil to the water. The oil helps to keep the rice separated.
- Cook rice to 70%
- Add rice to the prepared gravy. Do not mix.
- Add a teaspoon of ghee on top of the rice.
- Cover with foil and close the lid. The foil doesn’t let the steam escape.
- Place on a Tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes.
Stir, scatter with the almonds. Serve hot with Raita or Chutney.