Vegetarian/Vegan Biriyani

What can pique one's taste buds more than when the word biriyani is mentioned?  Colorfully layered rice rich with ghee and flavored with spice is an all time favorite in many homes.  In this vegetable makeover I have tried to retain the flavors without the extra calories of fats, and kept it healthy with the use of many fresh organic vegetables and natural ingredients that add bulk to the rice without including meats or dairy.  I also refrained from adding any food coloring because the ingredients themselves add to the natural textures and colors of the dish.

A perfect dish for the family or for entertaining that special vegetarian guest.  It is simple and the vegetables can be prepared in 15 minutes using a pressure cooker, and the rice can be started in a rice cooker while the vegetables are cooking.  The finished dish looks like a Master Chef has had a hand in it, and no one will believe how easily you made it.

Ingredients

For the vegetable base
(About 8 cups of any vegetables cut into bite sized pieces- frozen is fine too e.g. cauliflower, peas, corn etc)
I used the following because I had them on hand,
2 large zucchinis chopped in cubes
2 large potatoes cubed
1-2 cups of mushrooms any kind ( if small can be left whole)
2 carrots cut in small cubes
4 sweet peppers cut in cubes ( I had 4 of mixed colors, green, yellow, orange and red)
2 large onions roughly chopped
1 heaped teaspoon garlic paste
1 heaped teaspoon ginger paste
1/4 teaspoon green chili paste or 1 green chili finely chopped
1 heaped teaspoon cumin or jeera powder
1/4 teaspoon powdered cardamon seeds
1 level teaspoon cinnamon
1 level teaspoon turmeric
1 level teaspoon chili powder
2 cups plain yogurt
1/2 cup water for curry
2 tablespoons of coconut oil or olive oil or any other vegetable oil of choice

Rice Layer

2 cups of long grain basmati rice ( rinsed until water runs clear, and covered with clean water and soaked for at least 15 minutes)
6 green cardamons
6 cloves
6 peppercorns
2 one inch pieces of cinnamon
Stalk of on curry patta leaves (optional)
1 teaspoon salt or to taste

For garnish

1 cup whole cashew nuts
1 cup sultanas or raisins
a handful of chopped fresh coriander

Method

Step 1
While the rice is soaking, clean and prep all the vegetables.  Keep in separate containers.
Clean and chop the onion.

Step 2 ( can be done on a stove top, as you would cook your rice normally, but I used a rice cooker)
Lightly oil the pot of the rice cooker. Add all the whole spices, the drained rice and the amount of water as per your rice cooker's manual. Set the cooker on and let rice cook.
Note: keep a record of how many of each whole spice was used, so that you know how many have to be removed when the rice is done.

Step 3 ( can be done on a stove top but I have used an electric pressure cooker XL )
Turn the pressure cooker on.  Press the button for vegetables, adjust the time to 10 minutes.
Allow the pot to heat up, and then add the oil.  When the oil is hot add the onions and cook till translucent.

Then add the ginger , garlic and chili paste.  Stir and cook for a few minutes until the paste is blended with the onions and cooked.  Do not let them brown.

Add the ground spices and stir well for a few minutes.

Add all the vegetables and stir well.   Add 1heaped teaspoon salt (or to taste) and stir to mix.

Using a fork, whisk the yogurt so it is smooth and and then add the yogurt to the pot. Stir again, add 1/2 cup of water and cover and lock the pressure cooker.

After 10 minutes the cooking will stop and you can release the pressure.  The vegetables are done.  Taste and adjust if more salt is needed.

Step 4
While the vegetables are cooking you can prepare the garnish.
put the cashews in a non-stick pan and using medium heat let the nuts gently toast while shaking the pan, or stirring so as not to burn the nuts. 

 As they start to brown remove the nuts from the heat and keep aside in a bowl.

Using the same pan throw in the sultanas and again let them heat up gently till lightly browned.  Again stir and do not let them burn.

Step 5 -Assembly

Using oven gloves carefully remove the hot pot from the pressure cooker containing the curried vegetables.  Keep it close to the prep area.

Fluff the rice and remove all the whole spices

Get a nice oblong dish to present the finished biryani.  Keep everything close by to assemble the dish

Using a ladle spoon the curry into the dish using at least half or slightly more to cover the base.

Spoon the rice over it and gently press down with the spoon

Add the remaining vegetables and curry on top of the rice as evenly as possible.

Cover once more with rice and flatten gently once again.

Sprinkle the nuts evenly on the top.

Sprinkle the sultanas evenly on the top.

 Sprinkle the fresh coriander all over last.

 Stand back and admire your creation

Enjoy!

Approximate nutritional values based on 10 servings
Calories 378.6 / Total fat 10 g ( 7 gm from the nuts included)/Carbohydrates 65.3 g ( included 6.1 g dietary fiber) / Protein 10.6 g/