Vegetable Biryani (How to Make Veg Biryani)

holycowvegan.net

Sandy P

1½ cups basmati rice (uncooked, washed in running water)

2 dry bay leaves

10 cloves

10 green cardamom pods

1 black cardamom pod

1-inch piece cinnamon

2 teaspoon caraway seeds (shahjeera). You can sub this with cumin seeds but try to use it if possible. It adds great flavor to biryanis.

¼ cup non-dairy milk

¼ teaspoon saffron strands

1 tablespoon vegetable oil

2 medium carrots (finely diced -- you want the pieces to be fairly small, about ½-inch square, to cook fast)

2 medium potatoes (finely diced)

½ butternut squash (finely diced)

8 oz button mushrooms (or cremini mushrooms, quartered or halved)

2 green bell peppers (diced)

1 heaping tsp ginger garlic paste

2 tablespoons cilantro (coriander leaves)

2 teaspoon dried mint (or 2 tablespoons fresh mint leaves)

2 teaspoon dried dill (or 2 tablespoons fresh dill leaves)

1 cup vegan yogurt

2 tablespoons ground coriander

1 teaspoon cayenne (or paprika or any red chilli powder. Add less or skip if sensitive to heat, because store-bought biryani masala often has red chili powder added to it).

4 heaping tbsp biryani masala

½ cup raw cashew pieces

14 oz tofu (or use one recipe of my air-fryer tofu. Optional but nice.)

1 cup fried onions (divided)

Salt and ground black pepper to taste

Directions at holycowvegan.net

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