Dairy-Free Vegetable Biryani with Cashew Cream

Ingredients

• 2 cups Basmati rice
• 3 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 2 medium Onion
• 2 tbsp Ginger-garlic paste
• 1 cup Cashews
• 1.5 cups Water
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 2 tsp Biryani masala
• 0.5 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 2 tbsp Vegetable oil
• to taste Salt

Instructions

1. 1Place the 1 cup of cashews in a heatproof bowl and cover with very hot water. Let them soak for at least 30 minutes. Drain the cashews and place them in a blender with the 1.5 cups of fresh water. Blend until completely smooth and creamy. Set this cashew cream aside.
2. 2Rinse the 2 cups of Basmati rice under cold running water until the water runs clear. Place the rinsed rice in a bowl and cover with water. Let it soak for 30 minutes, then drain thoroughly.
3. 3Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 medium onions, sliced thinly, and fry for 10-15 minutes, stirring occasionally, until they are golden brown and crispy. Carefully remove about half of the fried onions with a slotted spoon and set them aside on a plate lined with paper towels for garnish. Leave the remaining fried onions in the pot.
4. 4Add the 2 tablespoons of ginger-garlic paste to the pot with the onions and sauté for 1 minute until fragrant. Stir in the 2 teaspoons of biryani masala, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of red chili powder. Cook for another minute, stirring constantly, until the spices are fragrant.
5. 5Add the 3 cups of mixed vegetables (carrots, peas, beans, potatoes) and salt to taste to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
6. 6Add the drained 2 cups of Basmati rice to the pot. Gently stir to combine the rice with the vegetables and spices. Pour the prepared cashew cream over the rice and vegetables. Add the 0.25 cup of chopped mint leaves and 0.25 cup of chopped cilantro.
7. 7Bring the mixture to a boil over medium-high heat (400°F / 200°C). 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. The biryani is ready when the rice is fully cooked and all the liquid has been absorbed.
8. 8Let the biryani rest, covered, off the heat for 5 minutes. This allows the steam to finish cooking the rice evenly. Fluff the biryani gently with a fork. Garnish with the reserved fried onions and some extra fresh cilantro before serving.

Related Guides