Dairy-Free Vegetable Biryani

Ingredients

• 2 cups Basmati Rice
• 4 cups Mixed Vegetables (carrots, peas, beans, cauliflower, potatoes)
• 2 medium Onion (thinly sliced)
• 2 tablespoons Ginger-Garlic Paste
• 2 small Green Chilies (slit)
• 1/4 cup Mint Leaves (chopped)
• 1/4 cup Cilantro Leaves (chopped)
• 1 tablespoon Garam Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 2 teaspoons Biryani Masala
• 1/4 teaspoon Saffron Strands (soaked in warm dairy-free milk)
• 1 cup Coconut Milk
• 3 cups Vegetable Broth
• 3 tablespoons Vegetable Oil
• to taste Salt

Instructions

1. 1Measure 2 cups of Basmati Rice into a bowl. Rinse the rice under cold water until the water runs clear, then soak it in water for 30 minutes. After soaking, drain the rice completely and set it aside.
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 Vegetable Oil. Once the oil is shimmering, add the 2 medium Onions, thinly sliced. Cook, stirring occasionally, for 10-15 minutes, or until the onions are soft and golden brown.
3. 3Add the 2 tablespoons of Ginger-Garlic Paste and the 2 small Green Chilies, slit, to the pot. Cook, stirring constantly, for 1 minute until the mixture is fragrant.
4. 4Add the 4 cups of Mixed Vegetables (carrots, peas, beans, cauliflower, potatoes) to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
5. 5Stir in the 1 tablespoon of Garam Masala, 1 teaspoon of Turmeric Powder, 1 teaspoon of Red Chili Powder, and 2 teaspoons of Biryani Masala. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
6. 6Add the drained 2 cups of Basmati Rice, 1 cup of Coconut Milk, and 3 cups of Vegetable Broth to the pot. Add salt to taste. Stir everything together, then bring the mixture to a boil over medium-high heat (400°F / 200°C).
7. 7Once boiling, immediately reduce the heat to low (200°F / 95°C). Cover the pot tightly with a lid, ensuring a good seal. Let the biryani simmer undisturbed for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
8. 8Once the rice is cooked, remove the pot from the heat. Gently stir in the 1/4 cup of Mint Leaves, chopped, and the 1/4 cup of Cilantro Leaves, chopped.
9. 9Drizzle the 1/4 teaspoon of Saffron Strands, soaked in warm dairy-free milk, evenly over the top of the biryani. Cover the pot again with the lid and let the biryani rest for 10 minutes. This resting period allows the flavors to meld and the rice to finish steaming.
10. 10Serve the Dairy-Free Vegetable Biryani hot.

Substitutions

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