Vegan Biryani
There can be nothing better than a plateful of the quintessential `biryani’, made with succulent pieces of meat or vegetables. This vegan chickpea biryani uses no dairy, ghee or milk and has been thoughtfully replaced with plant-based ingredients. The medley of fresh herbs and flavourful spices brings the dish to life without compromising on the magical flavours of a traditional biryani.
- Time: 30 min
- Servings: 8
Source: Tilda Rice Canada
Ingredients
- For the rice
- of TILDA Basmati Long Grain rice, rinsed soaked in water for 15 minutes
- bay leaves
- cinnamon stick
- green cardamom pods
- black cardamom pods
- of water to cook the rice
- For Chickpeas
- vegetable oil
- cinnamon
- garlic cloves, chopped
- cumin seeds
- dried red chilies
- onions, chopped
- chickpeas, boiled
- ginger paste
- garlic paste
- can tomatoes
- tbs dairy free yoghurt
- coriander powder
- cumin powder
- turmeric powder
- paprika powder
- garam masala
- water
- Salt
- Almonds
- For layering the rice
- onions, sliced and sautéed in 2 tsp oil until deep brown
- mint leaves, chopped
- coriander leaves, chopped
- Few strands of saffron soaked in warm water
- Kewra water
- raisins
- oil to cook with rice
- oil to layer the base of the big pan
- Sliced almonds to serve