Vegetable Biryani Recipe
This delicious Indian restaurant style Vegetable Biryani has aromatic grains of rice, a spicy masala curry, chunky vegetables and tofu cubes, It is hearty and tasty and it takes less time to make than it would to order takeout. Better, at 194 calories a serving, you can afford to indulge. A vegan, gluten-free recipe, can be soy-free and nut-free.
Servings: 10 servings
- 1 ½ cups basmati rice (washed in running water)
- 2 dry bay leaves
- 6 cloves
- 6 green cardamom pods
- 1-inch piece cinnamon
- 2 black cardamom pods
- 2 tsp caraway seeds (shahjeera). You can sub this with cumin seeds but try to use it if possible. It adds great flavor to biryanis.
- 1 tbsp vegetable oil
- 2 medium carrots (finely diced -- you want the pieces to be fairly small, about ½-inch square, to cook fast)
- 2 medium potatoes (finely diced)
- 2 heaping tsp ginger garlic paste
- 2 tbsp cilantro or coriander leaves
- 2 tbsp fresh mint leaves
- 2 tbsp fresh dill leaves (optional, but nice)
- 1 ½ cups vegan yogurt
- 2 heaping tbsp biryani masala
- ½ cup raw cashew pieces (optional)
- 12-14 oz baked tofu or super firm tofu (cut into small cubes)
- 1 cup fried onions (use storebought kind like French's, or the kind you get at the Indian store, or make yourself. Use this, no matter how "healthy" you're feeling. It is important for a true biryani)
- Salt and ground black pepper to taste
Place 2 cups of water in a microwave safe bowl along with three green cardamom pods, three cloves, cinnamon, bay leaves and half the caraway seeds. Add salt to your taste. Add the rice to the bowl and microwave for eight minutes. Let the rice stand in the microwave until ready to use.
After putting the rice in the microwave, chop your veggies, and simultaneously heat the oil in a large saucepan with an airtight lid. When the oil is hot, add the remaining green cardamom pods and cloves, brown cardamom pods and the remaining caraway seeds.
Let the spices cook in the oil for a minute, then add the chopped carrots and potatoes. Season with salt and pepper and then cover and cook over medium-low heat for 5 minutes or until the veggies are almost tender. If the veggies are sticking to the pan at this time, add ¼ cup of water or vegetable stock and scrape up any bits.
Add the ginger-garlic paste, cilantro, mint and dill and stir to mix. Add the biryani masala, cashews if using, half the fried onions, tofu cubes and yogurt and stir well. Check if there's enough salt and add more if needed. Bring the masala to a boil.
Lower the heat and bring the rice out of the microwave. Run a fork through it to loosen the grains. The rice should be almost done when you take it out, but not quite. Spread it evenly on top of the veggies and masala in the pot.
Sprinkle the remaining fried onions on top of the rice. Cover with the airtight lid and let the biryani cook over low heat for 10 minutes, undisturbed. Let the biryani stand 10 minutes after cooking is done before opening to serve.
- If you don't have a microwave, or would rather not use it, you can make the rice on the stove top. Bring the water to a boil with the spices and salt, add the washed rice, cover and cook for eight minutes or until about 80 percent done.
Calories: 194kcal | Carbohydrates: 32.4g | Protein: 7.9g | Fat: 4.3g | Potassium: 260mg | Fiber: 3.4g | Sugar: 2.5g | Vitamin A: 750IU | Vitamin C: 7.4mg | Calcium: 110mg | Iron: 2.3mg