Easy Indian Biryani with Vegetables
Biryani is a South East Asian based meal with stir fried rice and vegetables or meat. It is mostly eaten in North India but 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 vegan Biryani recipe tastes best with fresh veggies and firm tofu.
1 tbs vegetable oil
1 brown onions, halved, thinly sliced
2 garlic cloves, sliced
1 cinnamon stick
6 cardamom pods, bruised
1 ½ tsp cumin
¼ tsp chili powder
400 g rice, cooked
100 ml veggie stock
500 g mixed veggies, bite sized pieces
1 block firm tofu, diced
fresh coriander leaves
2 tbs roasted peanuts
First dry roast chili powder, cumin, cardamom and cinnamon in a frying pan on high heat for 2 minutes. Add oil and stir fry onions and garlic for 1 minutes before you add tofu dice.
Stir fry tofu dice for 2 minutes and add veggies. Stir fry and deglaze with veggie stock. Bring to a simmer and reduce heat to medium-low. Simmer, covered, for 5 minutes or until liquid is absorbed and veggies are done.
At the end add pre-cooked rice and stir to coat. Shut down heat and serve Biryani with fresh coriander and roasted peanuts.
A perfect side dish for this Biryani ist the Indian Cucumber-Raita (Kheera ka raita)!
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