Dairy-Free Vegetable Biryani with Coconut Milk
A fragrant and flavorful vegetable biryani made with coconut milk for a creamy, dairy-free experience, perfect for a special occasion.
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Ingredients
- 2 cups Basmati rice
- 4 cups Mixed vegetables (carrots, peas, potatoes, beans)
- 1 can Coconut milk
- 2 medium Onion
- 2 tbsp Ginger-garlic paste
- 1/4 cup Mint leaves
- 1/4 cup Cilantro leaves
- 2 tbsp Biryani masala
- 1 tsp Turmeric powder
- 1.5 tsp Salt
- 3 tbsp Coconut oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak basmati rice for 30 minutes and then cook until 70% done.
- 2Heat coconut oil in a large pot. Add sliced onions and sauté until golden brown.
- 3Add ginger-garlic paste and sauté for a minute.
- 4Add mixed vegetables and sauté for 5-7 minutes.
- 5Add biryani masala, turmeric powder, and salt. Mix well.
- 6Layer the partially cooked rice over the vegetables. Pour in coconut milk.
- 7Garnish with mint and cilantro leaves.
- 8Cover the pot tightly and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors have melded.
- 9Serve hot with dairy-free raita (optional).
Substitutions
Dairy Yogurt → Coconut Milk
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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