If  you didn’t know already , Biriyani’s are time consuming dishes. They taste amazing but also you need to dedicate the time and effort in making it. With our busy life schedules no has the luxury of time these days, so i came up with this super quick fix recipe and delicious one too. Biriyani is one of the famous and most common dishes available in India especially in the southern part. It is made during festive seasons at home or you could get them in any restaurants round the year. Mostly the biriyani consumed are non-vegan versions. On numerous occasions people often ridicule and make fun of the vegetarian and vegan version biriyani’s. But little do they know the healthiest and yummiest biriyani’s are vegan made 😉 . Enough of my chitter chatter, let’s get started in making this master piece.

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Ingredients:

Tomato – 1 to 2

Red Onion – 1

Dry red chillies – 3 to 4 (depending on how spicy you want it to be)

White button mushrooms – 200 grams (Sliced bite size)

Green chillies – 1 to 2 (optional)

Curry leaves – Handful (optional)

Bay leaves – 1 to 2

Cardamom – 1 to 2

Cumin seeds – 1 teaspoon

Ginger and garlic paste – 1/2 tablespoon

Basmati rice – 3/4th of a cup

Biriyani Masala – 2 tablespoon

Salt – to taste

Water – 2 cups

Vegan butter – 1 tablespoon (Instead of butter you could also use any cooking oil of your liking)

Cooking time: 20 mins

Serves: 2 people

Recipe:

As i mentioned in title, this is going to be a lazy edition recipe. People who makes Biriyani’s in the traditional way may not approve my way 🙂 but hey who is judging. Mushroom is one of the best meat alternative, the only consumable form of Vitamin D. Your mouth and body are going to thank you later for this 😉 .

In a blender take your onion, tomatoes and red chilis and blend them into puree. If you want to make fresh ginger and garlic paste, you can pop them in along with the other veggies in blender. Or you  could use a store bought paste as well. Keep this mixture aside. Start by heating up the vegan butter or oil in the cooker itself (where you are actually going to make the biriyani), add in the bay leaves, cumin seeds, curry leaves, green chillies and cardamom. Let them splutter a bit and give out their aroma. Now you add in the puree you made from the blender, this would bubble up a bit (so be careful and keep the stove in simmer this time). Give it a good stir, add in the biriyani masala and salt and let this cook for 5 – 7 mins in medium flame, you will start to see the oil come up and the color change darker, this means it is cooked enough, now you can add in the mushrooms and cook it for another 3- 5 minutes. You don’t have to cook this open for long, as we are going to pressure cook it. The mushroom will start giving out it’s water. This is when you add in your basmati rice (wash and rinse beforehand). The general ratio is 1 cup of rice and 2 cups of water. But as we are cooking mushrooms and this on itself releases loads of water, just add 1 cup of water for the rice. Give it a stir and closed the lid. You can pretty much follow the same cooking method in electric cooker as well. If you have no rice cooker of such, you can make this in a big pot like one of those one pot recipes. Wait for 2 – 3 whistles for pressure cooker or until the cooked sign goes up for electric cooker. If you are cooking in a pot, check in after 20 mins until the water is fully dried up.

As soon as it is cooked, open the lid and let this cool down. Once it is warm enough , use a fork to fluff out the rice rather than using a big spatula. This will make sure that your rice does not break. Serve hot and enjoy.

Variation: You could also add in some soya chunks or fried tofu, both good source of protein. Or add in mix of your favorite veggies instead of mushroom like green peas, carrots, potato, green french beans etc.

Serving Suggestion: I love to serve this with vegan raita that is vegan yoghurt (original and non-flavored yoghurt) – coconut or soy based with some raw onions chopped  and mixed into the yoghurt. It makes an amazing combination. You could also fry some cumin seeds in mustard oil and add that to the raita as well.

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Try the recipe this week and let me know how you liked it. Spread some vegan love, stay happy and stay blessed. Have a great week. See you all soon <3 .

…………………………….Until next time 🙂 Vegandiarist ♥♥♥

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