We are in quarantine and even if most essentials are available for us (we are aware how lucky and privileged we are), we are being cautious of our supplies. No wastage, be prudent about the cooking and ingredients. We decided to cook meals that the whole family could eat, which meant no more separate diet plan for myself. I was tired and feeling guilty of eating white rice for lunch and craving some of the usual healthier options. I had some of the usual veggies lying in the fridge and decided to make a brown rice Hyderabadi biryani. I know I know! Biryani is mutton biryani and everything else is just some random version of it. I used to say this all the time too when I used to eat meat. But, just because I turned Vegan, I shouldn’t be deprived of things I used to love! I decided to make the vegan version of the Hyderabadi mutton Biryani recipe I had. And let me tell you, this has been my second favourite Vegetarian biryani till date. First place, of course goes to Behrouz. They are just absolutely delicious! So, here is my recipe!
This serves 8 people
Ingredients:
Biryani spice powder:
Coriander seeds 3 tsp
Fennel seeds 1 tsp
Whole black peppercorns 2 tsp
Whole cloves 8
Whole cardamoms 10
Nutmeg powder 1/2 tsp
Star anise 2
Whole black cardamom 2
Whole cinnamon sticks, 1 inch slice 8 slices
For marinating the vegetables:
Potatoes 2 quartered
Beans 15-20
Carrots 2 quartered
Green peas 1 cup
Ginger garlic paste: 1 tbsp
Green chillies, crushed 2
Spice powder 1 tbsp
Cardamom powder 1/2 tsp
Red chilli powder 2 tsp (or as per your taste)
Turmeric powder 1/2 tsp
Fried onion – 2 fried onion (fry thinly sliced onions in oil)
Mint leaves chopped 1/8 cup
Coriander leaves chopped 1/4 cup
Lemon juice 1 tbsp
Salt 1 1/2 tsp
For cooking the rice:
Brown rice 3 cups (soaked for 30 mins in water)
Whole cloves 2
Whole cardamoms 3
Whole cinnamon 3 inch stick
Bay leaves 2
Salt 3/4 tsp
Water 8 cups (If you are cooking it in the open)
For layering:
Fried onions 3 (sliced thin and fried in oil)
Saffron strands 2 pinches soaked in 3 tbsp non diary milk for 5 mins
Roasted cashewnuts 1/4 cup
Chopped coriander 1/4 cup
Mint leaves, chopped 3 tbsp
Spice powder 1/4 tsp each layer
Method:
Roast all the whole spices for the spice powder and grind them into a fine powder. (roast till they are aromatic and don’t let them burn. Add nutmeg and mace in the end as they brown quicker)
This will give you around 4 tbsp of spice powder that you can store for future use. It tastes great with a lot of different curries.
Thinly slice 5 onions and fry them in oil till they are caramelized and browned.
Soak the rice.
In a bowl add all the ingredients for marinating the vegetables and marinate for an hour.
Heat a large non stick pan, add oil (or the remaining oil from frying the onions), add the marinated vegetable mix. Mix well, add 1/2 cup of water and cook well with a lid on. Cook till it’s 80% done.
Drain the water from the rice and add it in a large saucepan with the water and spices and cook at medium flame till it’s 90% done.
Drain the water and put the rice aside.
Layering the biryani:
Spread 1 tbsp of oil on a wide pan.
Layer the rice as the first layer.
Second layer, vegetable masala
Third layer, Spread the fried onions, cashews, coriander, mint leaves and drizzle some saffron milk. Spread 1/4th tsp of spice powder.
Repeat this process atleast 3 times.
Cover the pan and cook at low flame or place in dum (a process of cooking by sealing the vessel with dough) for 20 minutes.
After 20 minutes, remove from heat but keep it covered for 15-20 minutes.
While serving, make sure to serve all the layers.
You can serve with mirchi ka salan, papad, raita (non vegan version)
Note: You can use Basmati rice instead of brown rice.
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