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There are many versions of vegetable biryani, all with its unique styles and flavours. Mine is filled with aromatic spices, different textures and opulence fit for any celebratory occasion. In this recipe I have the sweetness of succulent sultanas, along with the creamy crunch of cashew nuts. The main ingredient in this recipe is the Quorn Vegan Savoury Pieces which adds another tasty textural dimension along with a magical blend of spices. This is how I make it:
Preparation: 45 minutes Cooking time: 20 – 30 minutes Serves: 4-6
2 cups long grained/parboiled basmati rice half cooked. Rice should be firm and almost cooked. Set aside.
Deep Fry and set aside
Oil for deep frying
20 whole baby potatoes or 4 medium potatoes quartered
1 tsp turmeric powder
1 tsp salt
Combine all the above ingredients deep fry and set aside.
Step 3 Fry in Ghee (for a Vegan option replace with oil)
3 medium onions thinly sliced, fry until golden brown & crispy (8 – 10minutes) (optional)
1/3 cup cashews (20 – 30). Fry for 30 seconds
1/3 cup (20 – 30) sultanas. Fry for a 30 seconds
1 packet Quorn Vegan savoury pieces
Once fried set all ingredients aside to assemble after step 6.
60 ml ghee (replace with oil for a vegan option)
3 star anise
3 pieces cinnamon sticks
4 cardamoms pods
3 bay leaves
½ tsp cumin seeds
½ tsp fennel seeds
2-3 sprigs curry leaves
2 tbsp (30ml) crushed garlic & ginger
1 ½ tbsp (22.5ml) coriander powder
½ tbsp (7.5ml) cumin powder
1 tbsp (15ml) garam masala
1 tsp (5ml) turmeric powder
1 – 2 tbsp (30ml) chilli powder
1 cup (250ml) Fresh green beans cut into 2cm pieces
½ 125ml carrots cubed
½ can plum tomatoes – pureed (1 cup 250ml)
½ (125ml) cup plain yogurt (omit for a vegan option)
½ (125ml) cup peas
1 tbsp (15ml) salt (adjust accordingly)
½ cup (125ml) fresh mint leaves roughly chopped up.
½ tbsp saffron soaked in 125ml water.
½ cup (125ml) fresh coriander leaves roughly chopped up
Let’s get cooking… This is how 🙂
Serve with dhal or raitha and pickles as well as salads of your choice.