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Vegan Peas and Mushroom Biryani

Peas and Mushroom Biryani
Course: Biryani
Cuisine: Indian
Servings: 6 servings
Calories: 397kcal

Ingredients

Grind in a spice grinder, then toast lightly in a skillet:

Instructions

  • In a saucepan, heat the stock and add the whole spices and turmeric to it. When the stock comes to a boil, add the rice.
  • When most of the liquid is absorbed by the rice, turn the heat to low, cover tightly with a lid, and let the rice cook on low heat for 15 minutes. Turn off the heat.
  • Heat 1 tablespoon of the oil in another, larger pot with a tight-fitting lid.
  • Add the sliced onions and saute over medium heat until the onions turn golden-brown.
  • Add the ginger and garlic and saute another minute.
  • Add the mushrooms and tomatoes and cook until the tomatoes have broken down completely.
  • Add the toasted spices and stir in.
  • Now add coconut milk and peas and salt. Cook another 5 minutes over low heat.
  • Now layer the cooked rice on top of the sauce in an even layer. Cover with the lid and cook for about 15 minutes on very low heat.
  • Heat 1 teaspoon oil in a saucepan. Add the raisins and nuts and stir until the cashew nuts are lightly browned.
  • Garnish the biryani with the nuts and raisins and cilantro. You can also garnish with crisply fried onions.
  • Enjoy piping hot!

Nutrition

Calories: 397kcal | Carbohydrates: 63g | Protein: 10g | Fat: 14g | Saturated Fat: 10g | Sodium: 493mg | Potassium: 874mg | Fiber: 6g | Sugar: 7g | Vitamin A: 990IU | Vitamin C: 23.3mg | Calcium: 94mg | Iron: 4mg