Biryani (Vegan). Vegetarian biryani is easy-to-make traditional Arabic food with delightful spices and exotic vegetables. Make veg biryani for family dinner to make your guest enjoy every spoon of serving. Perfect mixture of veggies and masala make the best combo you can have in one bowl. Biryani (Vegan)

You can cook Biryani (Vegan) using 25 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Biryani (Vegan)
  1. It’s of Biryani.
  2. You need 2 cup of Long grained biryani rice.
  3. It’s 2 1/2 cup of Diced vegetables (onions,beans,cauliflower,green peas,potatoes,carrots).
  4. Prepare 1 cup of milk.
  5. You need 10 piece of Cashewnuts.
  6. Prepare 1 of Garam Masala (2-3 cloves,cinnamon stick,2 bay leaves,3 star anise,4 peppercorns,2 cardamoms,mace).
  7. You need 1 tbsp of Ghee or Butter.
  8. You need 2 tbsp of Sour curd.
  9. You need 2 tbsp of tomato puree.
  10. Prepare 1 tsp of cumin powder.
  11. It’s 2 tsp of corainder powder (you can use chopped fresh corainder leaves instead).
  12. It’s 2 of chopped green chillies.
  13. It’s 1/2 tsp of Fenugreek powder.
  14. Prepare 1 tsp of red chilli powder.
  15. You need 1 tsp of Turmeric powder.
  16. You need 2 cup of Paneer (you can also use mushrooms).
  17. Prepare 4 tsp of Refined oil.
  18. It’s 1 cup of water.
  19. You need 1 of Salt to taste.
  20. You need of Raita.
  21. Prepare 1 cup of Diced cucumber,tomatoes & onions.
  22. Prepare 1/3 cup of chopped corainder leaves & green chillies.
  23. It’s 2 cup of sour curd.
  24. You need 1/3 cup of water.
  25. It’s 1 of Salt to taste.

Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and. This Easy Vegetable Biryani is vegetarian, vegan, gluten free and dairy free - making it a great choice if you are cooking for a variety of dietary requirements. It's also great if you are cooking for a mix of meat eaters and vegetarians/vegans. Biryani is a typical dish which comes from Mughlai cuisine.

Biryani (Vegan) instructions

  1. Transfer the diced vegetables to a mixing bowl.Add sour curd, tomato puree, fenugreek powder, cumin powder, coriander powder, chilli powder, green chillies,turmeic and salt. Mix well and marinate for 1 hour..

  2. Grind the cashews into a fine paste..

  3. Heat oil in a wok.Add the garam masala and fry for 1 min..

  4. Add the cashew paste. Fry for 4-5 mins and then add the marinated vegetables.Cook the vegetables till they are done. Remove from fire..

  5. Wash the rice and transfer to a pressure cooker. Add the cooked vegetables,1 cup water,milk,paneer ghee and salt and mix well.Cover the lid and allow to cook for 13-15 mins or 2 whistles.Remove from stove..

  6. Allow to stand till the steam is let off. Remove the cover and let it stand for another 5 mins. Serve with raita..

  7. For Raita : Mix all the ingredients given for making raita in a bowl and it's prepared..

It is a recipe which is made out of vegetables and rice. It is commonly consumed in India. Today I am going to share one of my favorite versions of vegetable Biryani. A fragrant Indian rice dish infused with Indian spices - vegan adaptable and gluten-free. A quick and easy weeknight meal.