Vegan Vegetable Biryani

Ingredients

• 2 cups Basmati Rice
• 3 cups Mixed Vegetables (carrots, peas, beans, potatoes)
• 1 large Onion
• 2 tbsp Ginger-Garlic Paste
• 1 large Tomato
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 2 tbsp Biryani Masala
• 1/4 tsp Saffron Strands
• 2 tbsp Warm Milk
• 3 tbsp Oil
• 4 cups Water

Instructions

1. 1In a small bowl, combine the 1/4 teaspoon saffron strands with the 2 tablespoons warm milk. Set aside to soak.
2. 2Rinse the 2 cups of Basmati Rice under cold water until the water runs clear. Place the rinsed rice in a bowl and cover with water. Let it soak for 30 minutes.
3. 3Prepare your vegetables: peel and cut the 3 cups of Mixed Vegetables (carrots, peas, beans, potatoes) into roughly 1/2-inch pieces. Finely chop the 1 large Onion and the 1 large Tomato.
4. 4Heat the 3 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (375°F / 190°C). Add the chopped onion and cook, stirring occasionally, for 8 to 10 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove about half of the fried onions and set them aside on a plate lined with paper towels for garnishing later. Leave the remaining fried onions in the pot.
5. 5Add the 2 tablespoons of Ginger-Garlic Paste to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the chopped tomato and the 2 tablespoons of Biryani Masala to the pot. Cook, stirring frequently, for 5 to 7 minutes, or until the mixture thickens and you see the oil separating from the sides of the pot.
7. 7Add the 3 cups of prepared mixed vegetables, the 1/4 cup mint leaves, and the 1/4 cup cilantro to the pot. Stir everything together and cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
8. 8Drain the soaked 2 cups of Basmati Rice thoroughly. Gently add the drained rice to the vegetable mixture in the pot. Carefully mix the rice with the vegetables, being careful not to break the rice grains.
9. 9Pour in the 4 cups of water. Stir gently to combine, then bring the mixture to a rolling boil over high heat (400°F / 200°C). Once boiling, immediately reduce the heat to low (250°F / 120°C), cover the pot tightly with a lid, and let it simmer for 20 minutes, or until all the water is absorbed and the rice is tender.
10. 10Once the biryani is cooked, turn off the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly. Fluff the biryani gently with a fork.
11. 11Serve the Vegan Vegetable Biryani hot, garnished with the reserved fried onions and the saffron-infused milk mixture.

Substitutions

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