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Vegetable Biryani

URL: https://jessicainthekitchen.com/vegetable-biryani/

Ingredients

The base

  • 2 cups basmati rice, rinsed
  • 1 cup canned coconut milk
  • 1 ½ cups vegetable broth

The vegetables

  • 1 green bell pepper thinly sliced
  • 2 cups cauliflower florets
  • 1 russet potato peeled and cubed
  • 1 cup frozen peas

The aromatics and spices

  • 1 teaspoon olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 yellow onion thinly sliced
  • 2 inches cinnamon stick
  • 4 whole cloves
  • 4 whole bay leaves
  • 2 tablespoons ground coriander
  • 1 tablespoon garam masala
  • 1 teaspoon cayenne pepper
  • 1 whole star anise
  • 1 teaspoon turmeric
  • 1 ½ teaspoons salt

For garnish

  • ¼ cup raw cashew pieces
  • fresh cilantro
  • ½ cup plain unsweetened vegan yogurt

Instructions

  1. Heat a teaspoon of oil in a large pot over medium heat.
  2. Toast the cashew pieces until golden brown, then set aside.
  3. Add more oil to the pot and cook the onions until softened.
  4. Add garlic and ginger, cooking until fragrant.
  5. Bloom the spices by adding them to the pot and cooking until fragrant.
  6. Stir in the potato, bell pepper, cauliflower, and salt, then cover and cook for 20 minutes.
  7. Remove the lid, add peas, and stir in vegan yogurt if using.
  8. Add rice, broth, and coconut milk, bring to a boil, then reduce heat and simmer for 20 minutes.
  9. Serve topped with toasted cashews and fresh cilantro.

Nutrition Facts (estimated)

Servings
6-8 servings
Calories
264
Total fat
18g
Total carbohydrates
24g
Total protein
6g
Sodium
843mg
Cholesterol
0mg

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