Description of this recipe
This Vegan Biryani is a vibrant and flavorful dish that showcases the versatility of plant-based cuisine. It’s a hearty and satisfying meal packed with aromatic spices, tender vegetables, and nutty cashews, all layered with perfectly cooked brown basmati rice. This biryani is not only delicious but also a nutritious and wholesome option for a weeknight dinner or a special occasion.
Why you will love this recipe
You’ll absolutely adore this Vegan Biryani for several reasons:
- Incredible Flavor: The combination of warming spices like cumin, cinnamon, and curry powder creates a complex and irresistible aroma and taste.
- Nutrient-Packed: This dish is loaded with vegetables like aubergine, cauliflower, and red pepper, providing essential vitamins, minerals, and fiber.
- Satisfying and Filling: The brown basmati rice, cashews, and vegetables make this biryani a truly satisfying and hearty meal.
- Easy to Customize: Feel free to add or substitute vegetables based on your preferences and what’s in season. You can also adjust the spice level to your liking.
- Great for Meal Prep: This biryani keeps well in the fridge, making it perfect for meal prepping and enjoying throughout the week.
- Vegan and Gluten-Free: A delicious and inclusive meal option for those with dietary restrictions.
Introduction
Biryani, a mixed rice dish originating from the Indian subcontinent, is traditionally known for its elaborate preparations involving meat, rice, and a medley of spices. This vegan adaptation reimagines the classic, substituting meat with a vibrant array of vegetables while retaining the dish’s signature aromatic complexity. We’re using brown basmati rice, a healthier and nuttier alternative to white rice, adding depth and texture to the final result. This recipe focuses on building layers of flavor, starting with a fragrant base of sautéed onions, garlic, ginger, and spices, followed by tender vegetables simmered in a rich tomato-based sauce. The rice is then gently incorporated and cooked to perfection, allowing all the flavors to meld together. Finally, the biryani is garnished with toasted cashews and fresh coriander, adding a delightful crunch and freshness.
This Vegan Biryani is more than just a meal; it’s an experience. It’s a celebration of flavors, textures, and colors that will tantalize your taste buds and leave you feeling nourished and satisfied.
Ingredients:
- 240g brown basmati rice
- 1½ tbsp rapeseed oil
- 1 large onion (220g), finely chopped
- 1 cinnamon stick
- 1 red chilli, deseeded and finely chopped (optional)
- 3 large garlic cloves, finely chopped
- 20g fresh ginger, peeled and finely chopped
- 1½ tsp cumin seeds
- 1 large red pepper, deseeded and roughly chopped
- 1 large aubergine (320g), cut into cubes
- 2 tbsp curry powder
- 400g can chopped tomatoes
- 2 tsp vegan bouillon powder
- 320g small cauliflower florets
- 30g coriander, stems and leaves separated and chopped
- 40g flame raisins
- 50g unsalted cashew nuts, toasted
Preparation:
Step 1: Prepare the Rice. This is the foundation of the entire dish, so starting with quality rice is important. Thoroughly rinse the brown basmati rice under cold running water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky during cooking. Then, in a saucepan, combine the rinsed rice with fresh cold water according to the package instructions. Generally, it’s around a 2:1 water-to-rice ratio. Bring the water to a boil, then reduce the heat to low, cover the pan tightly, and simmer for about 20 minutes, or until the rice is almost tender but still has a slight bite. We don’t want it fully cooked at this stage, as it will continue to cook with the vegetables later on. Once cooked, drain the rice in a colander and set aside.
Step 2: Sauté the Aromatics. This is where the magic begins! In a large, deep frying pan or Dutch oven, heat the rapeseed oil over medium heat. Rapeseed oil has a neutral flavor and a high smoke point, making it ideal for this recipe. Add the finely chopped onion, cinnamon stick, finely chopped red chilli (if using), finely chopped garlic cloves, and peeled and finely chopped ginger. Ensure all the aromatics are well-coated in the oil. Scatter the cumin seeds over the mixture. Cover the pan and cook for about 5 minutes, stirring occasionally, until the onions are softened and fragrant. The aroma should be intoxicating! Covering the pan helps to trap the moisture and allows the onions to cook evenly without burning. The spices will bloom in the hot oil, releasing their full potential.
Step 3: Add the Vegetables. Now it’s time to build the vegetable base of the biryani. Stir the mixture well, then add the deseeded and roughly chopped red pepper and the aubergine cut into cubes. Cook, stirring frequently, for about 3-5 minutes, until the vegetables are starting to soften. This will help them release their natural sweetness and complement the spices. Don’t overcrowd the pan; if necessary, cook the vegetables in batches.
Step 4: Simmer the Sauce. Stir in the curry powder, chopped tomatoes, and vegan bouillon powder. The curry powder provides a wonderful blend of spices, while the chopped tomatoes add acidity and moisture. The vegan bouillon powder enhances the savory flavor of the dish. Add the cauliflower florets, chopped coriander stems (reserve the leaves for garnish), and flame raisins. Stir well to combine all the ingredients. Cover the pan and simmer over medium-low heat for 10 minutes, or until the cauliflower is tender-crisp. Simmering the vegetables in the tomato-based sauce allows them to absorb the flavors and create a cohesive and flavorful base for the biryani.
Step 5: Combine and Finish. Gently fold in the cooked brown basmati rice into the vegetable mixture. Be careful not to overmix, as this can make the rice mushy. The goal is to evenly distribute the rice throughout the vegetables and sauce. Cover the pan tightly and cook over low heat for 8 minutes, or until the rice is tender and has absorbed the flavors. It’s important to use low heat to prevent the rice from sticking to the bottom of the pan or burning. Try not to add any extra liquid, as the biryani should not be wet. Remove from the heat and let the biryani stand, covered, for 5 minutes. This allows the flavors to meld together even further. Finally, gently toss through the toasted unsalted cashew nuts and chopped coriander leaves.
COOKING Rating:
Difficulty: Medium Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes
Serving Suggestions:
- Serve hot, garnished with extra coriander leaves and a dollop of vegan yogurt or raita (cucumber and yogurt dip).
- Pair with a side salad for a complete and balanced meal.
- Serve as a main course for a vegetarian or vegan feast.
- Reheat leftovers in the microwave or on the stovetop.
Tips:
- For a spicier biryani, add more red chilli or a pinch of cayenne pepper.
- Feel free to substitute vegetables based on your preferences and what’s in season. Some other great options include peas, carrots, green beans, and potatoes.
- To toast the cashew nuts, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until golden and fragrant.
- If you don’t have vegan bouillon powder, you can use vegetable broth instead.
- For a richer flavor, you can add a splash of coconut milk or cream to the sauce.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
(Approximate, per serving)
- Calories: 450-550
- Protein: 12-15g
- Sodium: 500-700mg
Conclusion
This Vegan Biryani is a testament to the fact that plant-based cooking can be both delicious and satisfying. It’s a flavorful and nutritious dish that’s perfect for any occasion. With its aromatic spices, tender vegetables, and nutty cashews, this biryani is sure to become a family favorite. So gather your ingredients, put on your apron, and get ready to embark on a culinary journey to India!
Q&A
Q1: Can I use white basmati rice instead of brown basmati rice?
A: Yes, you can use white basmati rice. However, keep in mind that white basmati rice cooks faster than brown basmati rice, so you may need to adjust the cooking time accordingly. Also, brown basmati rice has a nuttier flavor and higher fiber content, which adds to the overall nutritional value and taste of the dish.
Q2: I don’t have curry powder. What can I use as a substitute?
A: If you don’t have curry powder, you can create your own blend using a combination of ground cumin, coriander, turmeric, ginger, and chili powder. Start with equal parts of each spice and adjust the amounts to your liking. Experimenting with different spice ratios can lead to exciting new flavor profiles.
Q3: Can I make this biryani ahead of time?
A: Absolutely! This Vegan Biryani is a great make-ahead dish. You can prepare it up to two days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat it in the microwave or on the stovetop until heated through. The flavors will actually meld together even more over time, making it even more delicious.
Q4: I’m allergic to cashews. What can I use instead?
A: If you’re allergic to cashews, you can substitute them with other nuts or seeds, such as almonds, walnuts, pecans, or sunflower seeds. You can also omit the nuts altogether if you prefer.
Q5: Can I add protein to this biryani to make it even more filling?
A: Yes, you can definitely add protein to this biryani. Some great options include tofu, tempeh, chickpeas, lentils, or edamame. Simply add the protein of your choice to the pan along with the vegetables and simmer until heated through.
