Vegan Biryani Mughlai Style
This vegan Biryani is a fragrant and delectable Indian dish that incorporates basmati rice, an assortment of mixed vegetables, soy protein, an array of spices, and a blend of aromatic herbs
Ingredients
For Biryani Masala spice blend
- 10-11 green cardamoms
- 4-5 dried red chilies
- 1 tsp black cardamom
- 2-3 tej patta/bay leaves
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp cloves
- 1 cinnamon stick dalchini
- 1 tbsp black peppercorns
- 4-5 strands of mace javetri
- 1/4 teaspoon ground nutmeg
- A few tbsp of dried Kasuri methi
- 1/2 tsp turmeric
For cooking rice - Serves 3 to 4
- 500 g/1 lb/ 2 cups standard measuring cup of long-grained Basmati rice
- 2 tablespoons salt
- 2 dried bay leaves
- 1 cinnamon stick dalchini
- 3 to 4 green cardamoms
- 8 to 10 cloves
- 1 tablespoon lime/lemon juice
- 1 tablespoon oil
- For making Barista:
- 2 large onions sliced lengthwise
- Oil for frying the onions
For making the vegetable base and layering of rice
- 150 g dehydrated soy protein rehydrated in boiling water and excess water squeezed out. (Substitute with 1 block of tofu, sliced into cubes)
- 300 g Vegetables peeled and chopped (potatoes, carrots, green peas)
- 1 cup plain unflavoured plant-based yogurt
- 1 tablespoon Kashmiri red chilli powder
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2-3 green chilli peppers minced
- 1 tablespoon oil or ghee for veggie base
- 20 to 30 fresh mint leaves
- 1 Handful Coriander leaf stalks
- Few threads of saffron
- 2-3 tbsp plant-based milk
Instructions
- Start by dry roasting all the whole spices for the Biryani masala (except the kasuri methi and nutmeg) on a low flame, until the spices become aromatic and slightly change colour.
- Remove them from the heat and transfer them to a bowl. Add the kasuri methi and grate 1/4 of the nutmeg onto it and set aside to cool.
- Once cooled, Add 1/2 tsp turmeric and grind everything to a fairly fine powder. Your Biryani Masala is ready!
- Heat a deep pan with oil. On medium-high temperature, fry the sliced onions until they turn golden brown. This could take up to 15 minutes, so be patient with it.
- Once they change colour, remove them from the oil with a slotted spoon and spread them on a large tray lined with paper towels to drain the excess oil. Set a few tbsp of the birista oil aside for the marinade.
- Now make the marinade by mixing 1 cup plant-based yogurt with the ginger-garlic paste (or minced ginger and garlic), minced green chilies, turmeric, Kashmiri red chili powder, 2-3 tbsp biryani masala, salt, freshly chopped coriander, chopped mint leaves, 2 tbsp of fried onion oil (birista oil) and whisk until smooth.
- Add the veggies (potatoes, carrots, green peas) and rehydrated soy protein (or soy chunks) to this and coat with your hands.
- Set aside to marinate for at least an hour.
- In the meantime, rinse long-grained basmati rise 5-6 times until the water runs almost clear.
- Then soak the rice in fresh water for 30 minutes.
- Take a mini bowl and add a few strands of saffron and a few tablespoons of warm plant-based milk to it and let it soak.
- Once the veggies and soy protein have marinated for an hour, bring a large pot of water to boil and add whole spices (cardamom, dalchini (sub with cinnamon stick), bay leaf, cloves) and lemon juice to the water and salt it enough that it tastes like sea-water.
- Transfer the marinated veggies and soy protein, along with the marinade, to a large heavy bottom pot.
- Cook on a medium flame, This step is to cook the yogurt, not the veggies. So, stop cooking when you see the oil separate from the sauce.
- Check for salt and flavour and add more biryani masala or salt if required.
- Add chopped lint leaves, coriander leaves and fried onions and set it aside.
- In the meantime, the water would have started boiling. Add the soaked rice to the flavoured boiling water, reduce the flame to medium and let the rice cook 80%. We want it to finish getting cooked with the veggies.
- Remove them with a slotted spoon and carefully place them over the cooked veggies in the large pan.
- Top with more chopped mint and coriander leaves, fried onions and pour over 2-3 tbsp of soaked saffron milk.
- For making the vegetable base and layering rice - Please note the weight of rice should be more or less equal to the weight of veggies and soy protein.
- Cover with a lid so that the ends are sealed and cook on high flame for about 5 minutes and then 15-20 minutes on low flame.
- Turn off the heat and let it sit for at least 25 minutes.
- Finally, serve with raita, and some more fried onions on top, and enjoy!
Tried this recipe?Let us know how it was!