Vegan Biryani Recipe | olivemagazine

Name: Vegan Biryani Recipe | olivemagazine
Total time: 90 min
Ingredients: 200g channa dal soaked for 2 hours in plenty of cold water (see cook’s notes below); 2 tsp ground turmeric; 4 tbsp vegetable oil; 3 medium or 2 large onions thinly sliced; 5 cloves garlic crushed; 3cm piece ginger finely grated; ½ tsp kashmiri chilli powder or mild chilli powder; 2 heaped tbsp (I used Alpro Plain) dairy-free yogurt; 450g basmati rice; 4 pods green cardamom; 3 bay leaves; 4 cloves; 2 tbsp dairy-free spread melted; a good pinch soaked in 2 tbsp of just-boiled water saffron; chopped to make 1 tbsp mint leaves; chopped to make 1 tbsp coriander; 2 bird’s-eye green chillies slit length wise; 1 tsp garam masala; 2 tsp (optional) rose water; 3cm piece ginger cut into slivers; lemon wedges; raita; tomato and red onion salad

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A classic dish hailing from the southern part of India, with influences from the Mughals, this vegetarian staple is indulgent, hearty and full of flavour

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Ingredients

200g channa dal soaked for 2 hours in plenty of cold water (see cook’s notes below)
2 tsp ground turmeric
4 tbsp vegetable oil
3 medium or 2 large onions thinly sliced
5 cloves garlic crushed
3cm piece ginger finely grated
½ tsp kashmiri chilli powder or mild chilli powder
2 heaped tbsp (I used Alpro Plain) dairy-free yogurt
450g basmati rice
4 pods green cardamom
3 bay leaves
4 cloves
2 tbsp dairy-free spread melted
a good pinch soaked in 2 tbsp of just-boiled water saffron
chopped to make 1 tbsp mint leaves
chopped to make 1 tbsp coriander
2 bird’s-eye green chillies slit length wise
1 tsp garam masala
2 tsp (optional) rose water
3cm piece ginger cut into slivers
lemon wedges
raita
tomato and red onion salad