::Vegan Biryani::

As the weather drops and the stress of life increases you’re probably looking for some quick comfort food, I know I am. I am let’s be real I’m always looking for quick plant based recipes. 🤣 This Vegan Biryani will satisfy all your cravings and accommodate our hectic schedules.

Don’t let the fancy work scare you off, Biryani is simply vegetables and rice. The original (non vegan) recipe can be found here.

Ingredients:

  • 4 cups vegetable stock
  • 2 tablespoons olive oil
  • 3 garlic cloves- chopped
  • 1 tablespoon ginger- chopped
  • 2 cups- chopped veggies (bell pepper, zucchini, & carrots)
  • 1 large onion- sliced
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon cinnamon (or one cinnamon stick)
  • 3/4 teaspoon salt (to taste)
  • 1/2 teaspoon turmeric
  • 1 bay leaf
  • 1 can (15 ounces) chickpeas- drained & rinsed
  • 1/2 cup raisins (optional)
  • 2 cups basmati rice, rinsed
  • Garnish: 1/4 cup cashews and chopped parsley or cilantro

Instructions:

  • In a large skillet heat oil over medium-high heat.
  • Add the onion and sauté, stirring often, until golden- about 5 minutes.
  • Turn heat to medium, add your choice of veggies and garlic and ginger- cook 4-5 minutes.
  • Remove one cup of the mixture and set aside.
  • Add spices and bay leaf, and stir one minute, toasting the spices.
  • Add basmati rice, and saute one-minute stirring. Add stock and salt.
  • Top with chickpeas, raisins and the cup of veggies you set aside.
  • Bring to a simmer over high heat, then lower heat to low. Cover & simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.
  • Uncover the Biryani & fluff up with a fork.
  • Top with the toasted cashew and cilantro.

Enjoy, tag me in your posts (@jeanajuice), and check out more recipes here.🌱