How to Make Vegetable Biryani

by Olga Alexis Regal

Rice, spices and vegetables come together in this recipe to create an amazing dish! A great Indian dish that shows off the great flavors of India!

Supplies

  • 1 Cup Basmati rice
  • 1 Tablespoon Lemon juice
  • 1 ¾ Cups Water
  • ½ Teaspoons Salt
  • Parchment paper lined tray
  • 2 Cups Potatoes
  • ¼ Red bell pepper
  • ¼ Yellow bell pepper
  • ¼ Orange bell pepper
  • ¼ Green bell pepper
  • 1 Carrot (large)
  • ⅓ Cups Peas
  • 1 Onion
  • 2 Garlic cloves
  • ¼ Teaspoons Salt
  • 2 Tablespoons Olive oil
  • ¼ Cups Water
  • Vegan Biryani sauce mix
  • ⅓ Cups Non dairy yogurt
  • ¼ Teaspoons Tumeric powder
  • 1 Tablespoon Non-dairy milk
  • 2 Tablespoons Vegan butter
  • Instructions

    Step 1

    The supplies list in order starting from what starts first. You can cook rice in microwave, on stove top or rice cooker.

    Step 2

    Basmati rice

    Step 3

    Wash and drain rice then repeat till water comes out almost clear.

    Step 4

    After you've washed rice rinse it and leave just rice in the rice cooker till the next step

    Step 5

    While in rice cooker add 1 3/4 cups of water to newly rinsed rice.

    Step 6

    Add salt and olive oil. Then turn rice cooker on.

    Step 7

    Now prep your veggies!

    Step 8

    Now I didn't use parchment paper but I should have lol. So get a parchment paper lined tray and place your potatoe pieces on it. Put into oven at 400°F for 35 mins.

    Step 9

    Slice and mince the onion and garlic cloves.

    Step 10

    When rice is done just fluff with a fork

    Step 11

    On a large skillet add olive oil, garlic and onions! To soften onions just add a little water here and there to slightly brown them.

    Step 12

    Slightly browned

    Step 13

    Add vegetables and salt

    Step 14

    Add roasted potatoes

    Step 15

    Then add water

    Step 16

    Then add vegan biryani sauce mix.

    Step 17

    If you don't have the sauce mix then add two small green chili peppers, red chili powder, brown sugar, Garam masala, coriander, garlic and onion powders, ginger, cumin, mint leaves. 1/4- 1/2 tsp each

    Step 18

    Add yogurt

    Step 19

    Then cover with lid and cook on low for 18 mins.

    Step 20

    Now toast your roti

    Step 21

    Now mix the turmeric and non dairy milk

    Step 22

    Remove lid and add vegan butter. Then add turmeric milk mix.

    Step 23

    Add cooked rice to the skillet.

    Step 24

    Combine all and stir over medium heat for 3-5 mins.

    Step 25

    Then serve with some non dairy yogurt and rotis