Vegetable Biryani with Cashew-Free Raita (Coconut Yogurt)

Ingredients

• 2 cups Basmati rice
• 3 tbsp Coconut oil
• 2 medium Onion
• 1 inch Ginger
• 4 cloves Garlic
• 3 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 1 cup Coconut yogurt
• 0.5 medium Cucumber
• to taste Salt

Instructions

1. 1Rinse the basmati rice until the water runs clear. Soak for 30 minutes.
2. 2While the rice soaks, prepare the vegetables. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onions and cook until golden brown, about 8-10 minutes.
3. 3Add ginger and garlic and cook for 1 minute more. Add mixed vegetables and cook for 5 minutes, stirring occasionally.
4. 4Stir in garam masala, turmeric powder, cumin powder, and coriander powder. Cook for 1 minute.
5. 5Drain the rice and add it to the pot with the vegetables. Add 4 cups of water and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
6. 6Fluff the biryani with a fork and stir in fresh mint and cilantro.
7. 7While the biryani cooks, prepare the dairy-free raita. Grate the cucumber and squeeze out any excess water. In a bowl, combine coconut yogurt, grated cucumber, and salt to taste.
8. 8Serve the vegetable biryani with the coconut yogurt raita.

Substitutions

Related Guides