Dairy-Free Vegetable Biryani

Ingredients

• 2 cups Basmati rice
• 3 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 2 medium Onion
• 2 tablespoons Ginger-garlic paste
• 2 small Green chilies
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 tablespoon Biryani masala
• 0.25 teaspoon Saffron strands
• 2 tablespoons Warm water
• 3 tablespoons Coconut oil
• 1 teaspoon Salt

Instructions

1. 1Measure the 2 cups of Basmati rice and place it in a bowl. Cover with water and let it soak for 30 minutes. After soaking, drain the rice completely and set it aside. In a separate small bowl, combine the 0.25 teaspoon Saffron strands with the 2 tablespoons of Warm water. Stir gently and set aside to infuse.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 3 tablespoons of Coconut oil. Once the oil is shimmering, add the 2 medium Onions, sliced thinly, and cook, stirring occasionally, for 10-15 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove about half of the fried onions from the pot and set them aside on a plate lined with paper towels for garnishing later. Leave the remaining fried onions and the coconut oil in the pot.
3. 3Add the 2 tablespoons of Ginger-garlic paste and the 2 small Green chilies (finely chopped) to the pot with the onions. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the ginger-garlic paste.
4. 4Add the 3 cups of Mixed vegetables (carrots, peas, beans, potatoes, cut into bite-sized pieces) to the pot. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
5. 5Stir in the 1 teaspoon of Garam masala, 0.5 teaspoon of Turmeric powder, 0.5 teaspoon of Red chili powder, and 1 tablespoon of Biryani masala. Cook for 2 minutes, stirring constantly, until the spices are fragrant and coat the vegetables.
6. 6Add the drained 2 cups of Basmati rice, the 0.25 cup of Mint leaves (chopped), and the 0.25 cup of Cilantro (chopped) to the pot. Gently mix everything together, being careful not to break the rice grains, until the rice and herbs are evenly distributed with the vegetables and spices.
7. 7Pour in 4 cups of water and add the 1 teaspoon of Salt. Stir to combine. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until all the water has been absorbed and the rice is tender. Avoid lifting the lid during this time.
8. 8Once the rice is cooked, turn off the heat. Let the pot stand, covered, for 5-10 minutes to allow the steam to finish cooking the rice. Gently fluff the biryani with a fork. Drizzle the infused saffron water over the top and scatter the reserved fried onions over the biryani. Serve hot.

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