Veggie Biryani

                                                            Recipe contributed by The Food Snaps

Serves 6-8

INGREDIENTS:

Marinated Vegetables

• 1 cup cauliflower florets
• 1 cup carrots, diced
• 1 cup beans, chopped
• 1 cup potatoes, diced
• 1 large onion, chopped
• ½ cup plain, non-dairy yogurt
• ½ tsp ground turmeric 
• 2 Tbsp curry masala
• ¼ tsp crushed chili (or to taste)
• 1 tsp ground coriander
• ¼ tsp salt
• ¼ tsp freshly ground black pepper

Biryani Rice

• 1½ cups pearl rice
• 3 cups water
• ¼ tsp salt
• ½ cup virgin coconut oil or vegan butter
• 2-3 star anise
• 2 cinnamon quills
• 6 cloves
• 4 green cardamom pods
• 1 tsp cumin seeds
• 3 bay leaves
• 1 Tbsp garlic paste or minced garlic
• 1 Tbsp ginger paste or minced ginger
• 2 green chili peppers, sliced vertically (optional)
• 2 large tomatoes, chopped
• 1 Tbsp saffron water or turmeric water
• ¼ cup cashews
• ¼ cup raisins
• 1 bunch fresh cilantro, rinsed and chopped
• Mint leaves or extra cilantro for garnish

DIRECTIONS:

Marinated Vegetables

1. In a medium bowl, combine the vegetables with the marinade ingredients, mixing well.
2. Cover the bowl and let marinate for 30 minutes.

Biryani Rice

1. In a large saucepan, rinse rice to remove excess starch then add 3 cups of water and bring to a boil on medium-high heat.
2. Stir rice, cover and simmer 20 minutes on medium-low heat until water is absorbed then cover and let stand 5 minutes and fluff with a fork.
3. In a large wok or saucepan, heat coconut oil or vegan butter over medium heat then add the whole spices and sauté 15 seconds, stirring well.
4. Add ginger and garlic paste and sauté 15 seconds until golden.
5. Add chopped tomatoes and green chilies and sauté 15 more seconds.
6. Add marinated vegetables and sauté 5 minutes, stirring well.
7. Cover and let cook 5 more minutes or until vegetables are tender.
8. Add a layer of rice, saffron or turmeric water, cashews, raisins and cilantro.
9. Combine all ingredients, cover and let cook on low heat for for 10 to 15 minutes.
10. Serve warm alongside your favourite curry with a garnish of fresh cilantro or mint.