Quinoa Cauliflower Biryani. Vegan Glutenfree

veganricha.com

Chris mcmahan

My recipes are all vegan

subheading: For the Quinoa:

1 cup dry Quinoa (I used alter eco rainbow quinoa)

1 green cardamom

1 black cardamom

2 cloves

1 cinnamon stick 1 inch

1 bay leaf

1 ⅔ cups water

⅔ tsp salt or to taste

subheading: For the Cauliflower Gravy:

2 teaspoons Oil

¾ red onion, finely sliced

1 green chili(Serrano or other), chopped

2 Tbsp ginger, thinly sliced

1 Tbsp finely chopped garlic, 3 to 4 cloves

½ tsp cumin seeds

1 green cardamom

2 cloves

1 cinnamon of 1 inch

1 bay leaf

½ teaspoon garam masala or Biryani masala blend

¼ tsp turmeric powder

½ tsp red chili powder/cayenne pepper

½ medium sized Cauliflower, chopped into small florets

¾ teaspoon salt

¾ cup light Cashew cream 1 teaspoon of apple cider vinegar, or whisked non-dairy yogurt or coconut milk

⅓ cup frozen/fresh peas

2 to 3 Tbsp raw cashews

1 Tbsp raisins

1 Tbsp dried cranberries

subheading: For Layer Assembly:

½ cup chopped cilantro leaves

½ cup mint leaves (optional)

Saffron milk: a few saffron strands mixed into 2 Tbsp warm almond milk(soak for atleast 5 minutes)

Directions at veganricha.com

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