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Vegan biryani
Today we are heading to India with this delicious biryani recipe completely vegetable and without saturated fat.
AuthorBeauty FoodDifficultyWaySoak the kidney beans the day before then cook them in a pot of salted boiling water for about 1 hour.
Peel, wash, cut the carrots and potatoes.
Cook the rice with the cinnamon powder and 3 cloves of garlic. When I only have powdered cinnamon, I use a tea bag so I can put the cinnamon inside. Reserve the cooked rice.
Mince 1 red onion and mix it with coconut oil, sugar and ground black pepper.
Sauté in a small pan until the onion caramelizes. Reserve.
Mix the other red onion with 1 clove of garlic, the spices (curry and cumin, cloves) and the mint.
Brown the mixture in an oiled sauté pan with the potatoes, carrots and kidney beans.
Let return 10 minutes while mixing regularly.
Add the vegetable broth and simmer until completely absorbed.
In a large skillet, combine the rice with the caramelized onion.
Add the saffron, the mixture of vegetables before mixing everything well.
Then you have two options:
– Either you fry in the pan for a few minutes, covered so that the spices soak up the dish.
– Or you steam in a large pot for ten minutes.
You can add at the last moment a little coconut cream, fresh coriander, parsley …
Salt and pepper at the last moment according to your tastes!
Ingredients
Instructions
Soak the kidney beans the day before then cook them in a pot of salted boiling water for about 1 hour.
Peel, wash, cut the carrots and potatoes.
Cook the rice with the cinnamon powder and 3 cloves of garlic. When I only have powdered cinnamon, I use a tea bag so I can put the cinnamon inside. Reserve the cooked rice.
Mince 1 red onion and mix it with coconut oil, sugar and ground black pepper.
Sauté in a small pan until the onion caramelizes. Reserve.
Mix the other red onion with 1 clove of garlic, the spices (curry and cumin, cloves) and the mint.
Brown the mixture in an oiled sauté pan with the potatoes, carrots and kidney beans.
Let return 10 minutes while mixing regularly.
Add the vegetable broth and simmer until completely absorbed.
In a large skillet, combine the rice with the caramelized onion.
Add the saffron, the mixture of vegetables before mixing everything well.
Then you have two options:
– Either you fry in the pan for a few minutes, covered so that the spices soak up the dish.
– Or you steam in a large pot for ten minutes.
You can add at the last moment a little coconut cream, fresh coriander, parsley …
Salt and pepper at the last moment according to your tastes!
Note
- You can replace the kidney beans with cauliflower, broccoli, or any other seasonal veg you’d like to eat.
- Throughout the recipe I use deodorized coconut oil to replace olive oil. In the vegetarian version you can use ghee as in the traditional version.
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