Vegetable biryani Recipe:
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Nutrition Information (approximate):
Calories: 533
Fat: 12g
Saturates: 1g
Carbs: 89g
Protein: 10g
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Ingredients:
1 cup basmati rice (200g)
6 whole green cardamom
4 cloves
1 teaspoon salt
1.5 tablespoons + 1 teaspoon ghee (clarified butter)
2 medium red onions, thinly sliced
2 tablespoons broken cashews
1 small potato, cubed
, cut diagonally
5-6 green beans, cut diagonally
2 tablespoons milk
Saffron strands (generous pinch)
1-inch piece ginger, crushed
4-5 large garlic cloves, crushed
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Instructions:
Soak the rice: Rinse the rice in a colander under running water until the water runs clear. Soak the rice in 3 cups (24 oz) water for 30 minutes. Drain the water and set aside.
Cook the rice: Heat a pot full of water, add 3 green cardamom, 2 cloves, and 3/4 teaspoon salt. Bring to a boil. Add the rice, stir with a spoon, and cook uncovered until almost cooked (around 70-75% cooked). Remove from heat, drain rice in a colander, and set aside.
Prepare the veggies: Heat oil in a large Dutch oven or pot with a tight-fitting lid. Add the remaining spices (caraway seeds, cloves, and cardamom). Add the carrots, potatoes, and squash. Cook until they are almost cooked, stirring frequently.
Add remaining veggies: Add the bell peppers and mushrooms, and mix well. Cook for an additional 5 minutes.
Add herbs and yogurt: Add cilantro, dried mint, and dried dill. Mix well. Add vegan yogurt and mix.
Combine rice and veggies: Stir in half the fried onions, raw cashews, and biryani masala spice mix. Mix well.
Finish with saffron and water: Add the tofu (if using), and mix in. Add about 1 cup water or non-dairy milk, and stir well.
Cook and serve: Once the masala comes to a boil, check for salt and add more if needed. Turn off the heat. Pour the cooked rice over the masala and spread it in an even layer. Sprinkle saffron milk, dried mint, a few pinches of biryani masala, and the remaining fried onions. Cover and cook over high heat for 5 minutes, then lower the heat and continue cooking for 10 more minutes. Let stand for 10 minutes before serving.
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Tips:
Use a variety of colorful vegetables to make the dish visually appealing.
Adjust the amount of spices and herbs according to your taste preferences.
For an authentic flavor, use ghee (clarified butter) instead of oil.
You can also add other vegetables like peas, cauliflower, or zucchini to the recipe.
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