Easy Vegetable Biryani Vegan Food

EASY VEGETABLE BIRYANI RECIPE

Steps:

• Add olive oil in a large dutch oven over medium-high heat.
• Add the onion, and cook until translucent, about 3-4 minutes.
• Stir in garlic, ginger, tomatoes, and 1/2 cup water.
• Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
• Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
• Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
• Add in the vegetable broth and bring to a boil.
• Rinse basmati rice.
• Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
• Turn off the heat and let sit, covered, for five minutes before opening and serving.

EASY VEGETABLE BIRYANI (VEGAN)

Steps:

• Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
• Place all the ingredients for the Cumin Roasted Aubergine and Cauliflower in a large oven tray and toss together. When the oven has heated up, roast the vegetables for 20 minutes or until soft.
• Meanwhile, put the remaining tablespoon of olive oil, the sliced onion and pepper in a large frying pan or sauté pan (must have a lid). Fry gently, with the lid on, for 5 minutes or until softened but not browned. Stir occasionally.
• Remove the lid, add the garlic, chilli and spices and fry for 2 minutes, stirring occasionally.
• Add the rice and stir to coat the rice in the onions, garlic and spices, then add the coconut milk and water and bring to the boil. Put the lid on the frying pan and turn the heat right down, simmer for 7 minutes.
• Add the peas to the pan, stir and replace the lid. Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
• Finally stir in the roasted aubergine and cauliflower and 2 tablespoons of chopped fresh coriander.
• Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.

EASY VEGGIE BIRYANI

Steps:

• Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
• Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes - if your microwave is less powerful, add 2 minutes.
• Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking - if you don't let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.