Delicious and Flavorful Vegan Biryani

This vegan biryani recipe is a delightful twist on the traditional Indian dish. It is packed with aromatic spices, flavorful basmati rice, and a variety of vegetables. Whether you're a vegan or just looking to incorporate more plant-based meals into your diet, this dish is sure to satisfy your taste buds. The best part is that it can be prepared in just under an hour, making it a perfect option for a quick and tasty weeknight meal.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1 cup mixed vegetables (carrots, peas, potatoes, beans)
• 1 onion, thinly sliced
• 2 tomatoes, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit
• 1 tablespoon biryani masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 4 cloves
• 2 cardamom pods
• 4 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Directions

1. Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with 1 teaspoon of salt. Cook the rice on medium heat until it is 70% cooked. Drain the rice and set aside.
3. Heat 2 tablespoons of vegetable oil in a separate pan. Add the cumin seeds, cinnamon stick, cloves, and cardamom pods. Saute until fragrant.
4. Add the sliced onions to the pan and cook until they turn golden brown. Add the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes.
5. Stir in the chopped tomatoes and cook until they become soft and mushy.
6. Add the mixed vegetables, biryani masala, turmeric powder, and red chili powder to the pan. Mix well and cook for 5 minutes until the vegetables are partially cooked.
7. Layer the partially cooked rice on top of the vegetable mixture in the pan. Drizzle 2 tablespoons of vegetable oil over the rice.
8. Cover the pan with a tight-fitting lid. Cook on low heat for 10-15 minutes until the rice and vegetables are completely cooked and the flavors have melded together.
9. Garnish with fresh cilantro and serve hot with lemon wedges.

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