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. 1Soak basmati rice for 30 minutes. Drain and set aside.
2. 2Soak saffron strands in warm water and set aside.
3. 3Heat coconut oil in a large pot or Dutch oven. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
4. 4Add ginger-garlic paste and green chilies. Sauté for a minute.
5. 5Add the mixed vegetables and cook for 5 minutes.
6. 6Add garam masala, turmeric powder, red chili powder, and biryani masala. Cook for 2 minutes.
7. 7Add the soaked rice, mint leaves, and cilantro. Mix gently.
8. 8Add 4 cups of water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked.
9. 9Garnish with saffron water and the remaining fried onions.
10. 10Serve hot with raita (ensure raita is dairy-free, using coconut yogurt).

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