Dairy-Free Vegetable Biryani

Ingredients

• 2 cups Basmati rice
• 2 cups Mixed vegetables (carrots, peas, beans, cauliflower)
• 2 medium Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-garlic paste
• 2-3 Green chilies
• 2 tbsp Biryani masala
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• 0.5 cup Coconut milk
• 4 tbsp Vegetable oil
• 0.25 cup Mint leaves
• 0.25 cup Fresh cilantro
• 0.25 tsp Saffron strands
• 2 tbsp Warm water

Instructions

1. 1Measure the 0.25 tsp of saffron strands and place them in a small bowl. Add the 2 tbsp of warm water to the saffron and let it soak while you prepare the rest of the ingredients.
2. 2Measure the 2 cups of Basmati rice and place it in a medium bowl. Cover the rice with cool water and let it soak for 30 minutes. After 30 minutes, drain the rice completely.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (300°F / 150°C). Add the 4 tbsp of vegetable oil. Once the oil is shimmering, add the 2 medium onions, sliced, and cook, stirring occasionally, until they are golden brown, about 10-15 minutes.
4. 4Add the 2 tbsp of ginger-garlic paste and the 2-3 green chilies, which should be slit lengthwise. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 2 medium tomatoes, chopped, to the pot. Cook, stirring occasionally, until the tomatoes have softened and broken down, about 5-7 minutes.
6. 6Stir in the 2 tbsp of Biryani masala, 0.5 tsp of turmeric powder, and 1 tsp of red chili powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
7. 7Add the 2 cups of mixed vegetables (carrots, peas, beans, cauliflower) to the pot. Cook, stirring to coat them in the spice mixture, for 5-7 minutes until they are slightly tender.
8. 8Add the drained 2 cups of Basmati rice to the pot. Pour in the 0.5 cup of coconut milk and add enough additional water to cover the rice and vegetables by about 1 inch (approximately 3 cups of water). Stir everything gently to combine.
9. 9Increase the heat to medium-high (350°F / 175°C) and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
10. 10Once the rice is cooked, turn off the heat and let the pot sit, covered, for 10 minutes. This allows the steam to finish cooking the rice evenly. After resting, gently fluff the rice with a fork. Stir in the soaked saffron strands with their water, the 0.25 cup of mint leaves, and the 0.25 cup of fresh cilantro.
11. 11Serve the Dairy-Free Vegetable Biryani hot.

Substitutions

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