Vegan Hyderabadi Biryani
Cassie Johnson
9 months ago
A delicious and aromatic vegan version of the classic Hyderabadi biryani, packed with flavorful spices and vegetables.
Cooking Time
1 hour
Serving Size
4 servings
Nutrition Per Serving
Cal
350 per serving
Protein
8g
Fat
12g
Sat Fat
3g
Carbs
55g
Chole
0mg
Fiber
5g
Sugar
5g
Sodium
600mg
Ingredients
- 2 cups basmati rice
- 1 cup mixed vegetables (carrots, peas, potatoes)
- 1 onion, thinly sliced
- 1 tomato, chopped
- 1/2 cup cashews
- 1/4 cup raisins
- 1/4 cup coconut milk
- 1/4 cup vegan yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 4-5 cloves
- 2-3 cardamom pods
- 1 cinnamon stick
- Salt to taste
- Oil for cooking
Instructions
- 1. Wash and soak the basmati rice for 30 minutes.
- 2. In a large pot, heat some oil and add the cumin seeds, cloves, cardamom pods, and cinnamon stick.
- 3. Add the sliced onions and sauté until golden brown.
- 4. Add the ginger-garlic paste and sauté for another minute.
- 5. Add the mixed vegetables, tomatoes, turmeric powder, red chili powder, and salt. Cook until the vegetables are slightly tender.
- 6. In a separate pan, roast the cashews and raisins until golden brown.
- 7. Add the roasted cashews and raisins to the vegetable mixture.
- 8. Drain the soaked rice and add it to the pot. Mix well.
- 9. Add the coconut milk, vegan yogurt, mint leaves, and cilantro. Mix well.
- 10. Cover the pot and cook on low heat until the rice is cooked through.
- 11. Serve hot, garnished with fried onions and chopped cilantro.
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