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VEGAN BIRYANI

Serves: 10

Ingredients

For the Barista (Fried Onions):

  • 2 medium onions (10 oz), thinly sliced
  • 1 tsp cornstarch
  • ¼ cup oil (for frying)

For the Rice:

  • 4 cups long-grain basmati rice (soaked for 1 hour in room temperature water)
  • 4 whole peppercorns
  • 3 whole cloves
  • 2 green cardamom pods
  • 2 star anise
  • 2 bay leaves
  • 2 tsp salt
  • A pinch of saffron threads

Deewani Biryani Spice Blend: 1.5 tbsp total

For the Sauce:

  • ½ cup oil (for cooking)
  • 2 medium onions (10 oz), sliced
  • 1.5 tbsp minced garlic (about 0.75 oz)
  • 1.5 tbsp minced ginger (about 0.75 oz)
  • ½ medium cauliflower, cut into small florets (about ¾ lb)
  • 4 medium carrots, peeled and cubed (about 9 oz)
  • 6 medium russet potatoes, peeled and roughly chopped (about 2.75 lbs)
  • 4 medium tomatoes, roughly chopped (about 14 oz)
  • 1 cup vegan yogurt
  • ½ bunch fresh mint, chopped
  • ½ bunch fresh cilantro, chopped

For the Raita (Cucumber Yogurt Sauce):

  • 4 cucumbers, peeled and cubed
  • 2 onions, cubed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp salt
  • 2 cups vegan yogurt

Instructions

1. Prepare the Barista (Fried Onions):

  • Thinly slice the onions and toss them in cornstarch until evenly coated.
  • Heat oil in a pan over medium heat. Fry the onions in small batches until golden brown and crispy. Remove and drain on paper towels. Set aside.

2. Cook the Rice:

  • In a large pot, bring 12 cups of water to a boil. Add soaked rice, peppercorns, cloves, cardamom, star anise, bay leaves, and 2 tsp salt.
  • Cook the rice for about 10-12 minutes until it’s halfway done (it should be parboiled). Drain the rice and set aside.

3. Make the Sauce:

  • Heat ½ cup oil in a large pan over medium-high heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until soft and caramelized.
  • Add minced garlic, ginger, and the spice blend. Stir and cook for another 2 minutes until fragrant.
  • Add the chopped tomatoes and cook until they break down, about 5 minutes.
  • Add the potatoes, cauliflower, carrots, and vegan yogurt. Stir well to combine. Cover and simmer on low heat for about 40 minutes, or until the vegetables are tender.

4. Bloom the Saffron:

  • In a small bowl, grind saffron threads into a fine powder using a mortar and pestle.
  • Add ¼ cup of hot water and let it sit for a few minutes to release its color and aroma. Set aside.

5. Assemble the Biryani:

  • Preheat your oven to 325°F (165°C).
  • In a large, oven-safe dish, layer the cooked sauce, partially cooked rice, and fresh herbs (mint and cilantro). Repeat the layers, finishing with a top layer of rice.
  • Drizzle the saffron water over the top, and garnish with the fried onions (barista).
  • Cover the dish with a lid or foil and bake for 30 minutes.

6. Prepare the Raita:

  • In a medium bowl, combine the cubed cucumbers, onions, cumin, coriander, salt, and vegan yogurt. Mix well and set aside.

7. Serve:

  • Let the biryani cool slightly before serving. Serve with the cool and creamy raita and a side of achaar for an added punch.

Tips:

  • Soak the rice before cooking helps to achieve fluffy, non-sticky grains.
  • Customize the vegetables to your liking — jackfruit, chickpeas, and mushrooms are great alternatives.

Enjoy this flavorful and aromatic Vegan Biryani with a side of cooling raita and tangy achaar!