Vegan Biryani Recipe

Name: Vegan Biryani Recipe
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

www.olivemagazine.com

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

View full recipe on www.olivemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

Share this recipe:

Cooking tools:

Kitchen scale
Grater
Garlic press
Baking dish
Oven
Stove
Kettle
Saucepan
Skillet
Chef's knife
Paring knife
Cutting board
Colander
Measuring spoon
Measuring cup
Wooden spoon
Parchment paper
Mixing bowl
Serving platter

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