Indian Biryani

 
Indian Biryani

4 SERVINGS
gluten free meat lactose free

Ingredients (Main)
1 tbs vegetable oil
1 brown onion, halved, thinly sliced
2 garlic cloves, sliced
1 cinnamon stick
6 cardamom pods, bruised
1 1/2 tsp cumin
1/4 tsp chili powder
400 g Jasmin or Basmati Rice, cooked
350 ml veggie stock175 g green beans, cut in 3-4 cm pieces
200 g broccoli, cut into florets
100 g zucchini, sliced

For Serving
fresh coriander leaves
2 tbs roasted peanuts

Biryani ia South East Asian based meal with stir fried rice and vegetables or meat. Mostly eaten in North India it´s roots are unknown. The word “biryani” is derived from the Persian language. One theory is that it originates from “birinj”, the Persian word for rice. Another theory is that it derives from “biryan” or “beriyan” (to fry or roast).
Our Biryani version is 100 % vegan and comes with broccoli and crispy fried tofu.

Cut tofu into dice and mix with with soy sauce, cumin, chili powder and curry powder.
Use a airtight bag for the tofu dice. Remove the air from the airtight bag with your mouth and close it.
Leave in the fridge.
Heat oil in a heatproved saucepan over medium heat.
Fry onion and garlic for 3 to 5 minutes or until onion is soft.
Add cinnamon, cardamom, cumin and chili. Fry for 30 seconds or until fragrant.
Add rice. Stir to coat.
Add stock, beans, zucchini and broccoli. Bring to the boil. Reduce heat to medium-low.
Simmer, covered, for 12 minutes or until liquid is absorbed.
Meanwhile heat the oil in a pan and fry tofu dice until crispy.
Remove Biryani from heat. Stand, covered, for 10 minutes or until rice is tender.
Remove cinnamon stick and top biryani with coriander and peanuts. Serve with vegan yoghurt.

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