Name: Vegan Biryani
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 14 servings
Cuisine: indian
Ingredients: 3.5 tbsp vegetable oil ((see note 1 for oil-free option)); 2 null bay leaves; 7 null green cardamom pods ((see note 2)); 3 null black cardamom pods (optional (see note 2)); 1 null cinnamon stick; 2 null star anise (whole); 7 null cloves (whole); 1.5 tsp cumin seeds; 1 null onion (medium, sliced (white, yellow, or sweet)); 1 null green chili (or red (or more), finely chopped); 4 cloves garlic (minced); 30 g fresh ginger root (peeled and grated); 3.5 cups chopped cauliflower; 3.5 cups chopped bell pepper; 3.5 cups chopped potatoes; 3.5 cups chopped carrots; 2 null tomatoes (small vine or 2 roma, diced (about 0.75 cup)); 2 tsp garam masala; 2 tsp salt (divided); 0.5 tsp turmeric; 0.5 tsp chili powder (or cayenne pepper); 0.5 cup plain vegan yogurt; 0.25 cup fresh cilantro (chopped); 0.25 cup fresh mint (chopped); 2 cups basmati rice ((or other short grain rice, brown rice will take slightly longer to cook)); 14.5 oz coconut milk (can (full fat or lite)); 1 pinch saffron (threads, optional, soaked in 0.25 cup water (see note 3)); 1 tsp rose water (optional (see note 4)); 1.5 cups water; 1 cup frozen peas

Instructions

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1

Soak basmati rice (2 cups) in water for minutes (30).
2

Prep all vegetables and spices.
3

If using, soak saffron (1 pinch) in water (0.25 cup).
4

Heat vegetable oil (3.5 tbsp) in a pot. Add leaves (2 bay), cardamom pods (7 green), cardamom pods (3 black), stick (1 cinnamon), anise (2 star), cloves (7), and cumin seeds (1.5 tsp). Sauté for minutes (2), stirring frequently.
5

Add onion (1) and chili (1 green). Cook for minutes (2) until somewhat translucent, stirring frequently. Then add garlic (4 cloves) and fresh ginger root (30 g). Sauté for minute (1), stirring frequently.
6

Now add the chopped cauliflower (3.5 cups), chopped bell pepper (3.5 cups), chopped potatoes (3.5 cups), and chopped carrots (3.5 cups). Sauté for minutes (2), stirring frequently.
7

Next, add tomatoes (2), plain vegan yogurt (0.5 cup), fresh cilantro (0.25 cup) and fresh mint (0.25 cup), turmeric (0.5 tsp), garam masala (2 tsp), chili powder (0.5 tsp), and salt (1 tsp). Mix well and cook for minutes (2).
8

Drain all the water off the basmati rice (2 cups) and spread it in an even layer over the vegetable mixture in the pot.
9

Mix together coconut milk (14.5 oz), salt (1 tsp), rose water (1 tsp) (if using), and the saffron water mixture (if using). Pour the mixture evenly to the pot, starting around the inside edge of the pot. Then add water (1.5 cups) on top so everything is covered. Reduce the heat to medium, cover with a lid, and cook for minutes (10).
10

Remove the lid, add frozen peas (1 cup), golden raisins (0.5 cup), dried cranberries (0.5 cup) and chopped figs (0.5 cup) and mix well. Put the lid back on and cook for minutes (10) or until the rice is fully cooked.
11

Allow the biryani to rest a few minutes, then add squeezed lemon juice (1 fresh) if you like. Serve immediately. If you’d like, garnish with more [fresh cilantro to_garnish], [fresh mint to_garnish], and/or [fried cashews to_garnish].
12

Refrigerate leftovers up to days (5) in an airtight container. You can also freeze the biryani for up to months (3) in a freezer safe container. Just let it cool for a half hour before freezing.