Ricelove Biryani (Layered Rice and Veggies with Spices) vegan

Biryani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) which means "fried" or "roasted".

The rice and meat/vegetables are cooked separately and then layered and cooked or baked to set the layers and served with Raita(spiced yogurt), pickles, salads,curries and other sides depending on the region. Biryanis also usually have a lot of spices which bring up the heat level. The spices are not like chili spice which hits the tongue and lips. These spices make you feel the heat and the strong taste from the inside out. You have to eat a good Biryani to know what I mean:) . This dish is soy free and gluten free.

This is my version of Vegetable Biryani. I have used moderate amount of spices. They can be increased or decreased depending on your taste preference.

Some other Biryanis I posted a long while back.

Mughlai Biryani with creamy onion cashew curry.

3 layer garlicky Biryani

Also, do checkout my amazingly popular Chocolate Quinoa Oat cookies, to eat for dessert after this spicy Biryani! This Biryani is also headed to Ricki's Wellness Weekend! and Hearth and Soul Blog hop.

Ingredients:

Rice:

• 1 cup long grain Basmati Rice
• 1.25 cups water
• 2 cloves
• 1 bay leaf
• 1/2 inch cinnamon stick
• 2 green cardamoms
• 1/2 teaspoon salt
• 1 teaspoon oil

Garnish:

• 1/2 medium onion, thin slices, cooked to a golden brown
• 1/2 cup cilantro leaves
• 1/4 cup mint leaves
• 1/3 cup cashews, small pieces
• 1/2 cup raisins
• 1/4 teaspoon saffron soaked in a Tablespoon of water or non dairy milk for 10 minutes

Veggies:

• 2 cups veggies. I used cauliflower florets, zucchini, carrots and potatoes. add green beans, peas, broccoli, any chunky veggies of choice!
• 4 Tablespoons Cashew/non dairy Yogurt or Cashew cream+1 tsp lemon juice
• 1 teaspoon ginger paste or minced ginger
• 1 teaspoon garlic paste or minced garlic
• 1 teaspoon minced Serrano chili pepper(more or less by taste)
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon turmeric
• Spices/biryani masala:
• 2 green cardamoms
• 1 black cardamoms
• 3 cloves
• 2-3 black peppercorns
• 1/2 inch cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 bay leaves
• 1/4 teaspoon of nutmeg or mace(optional)

Directions:

Rice:

1. Wash and drain rice and keep for 10 minutes.
2. Bring water to a boil, add the spices, rice and oil and salt and mix slightly.
3. Let the rice cook to about almost done. Keep ready

Garnish:

1. Cook/roast, cashews and raisins in a little oil and keep aside.
2. Cook the onions till golden brown and keep.

Veggies:

1. In a large pan, add all the spices and dry roast them for 2-3 minutes on medium heat, stirring almost continuously till they release a strong aroma. Blend/grind them coarsely and keep. You can get Biryani masala spice mix from an Indian store and use 2 teaspoons or more, but it doesnt taste as good as the fresh spices!
2. In the same pan, add 2 teaspoons of oil and heat at medium heat.
3. Add in the minced ginger, garlic, chili and turmeric and mix for a few seconds.
4. Add in the veggies and salt an mix well.
5. Let veggies cook for 5 minutes, stirring occasionally.
6. Mix the roasted spice mix in cashew yogurt or cream and add to the vegetables.
7. Mix well, adjust salt and spice.
8. Cook covered on low heat for 10-15 minutes stirring occasionally, till the vegetables are tender. Taste for spice, make and add more roasted biryani spice mix if you like. The veggies should be on the spicier side. The spice gets distributed when layered with rice.

Bake:

1. Grease a deep baking dish.
2. Put a layer(1/4 inch) of rice at the bottom.
3. Add a layer of the spicy vegetables
4. Top it off with another rice layer.
5. Sprinkle the saffron water on the rice.
6. Top the rice with the brown onions, cashews and raisins(garnish) and any other preferred dried fruits.
7. Drop some cilantro and mint(you can add these after baking as well).
8. Bake covered (foil or baking dish cover) for 10-15 minutes at 350 degrees F to set. (20-25 minutes, if you prepped everything a day before and the layers are not already warm/hot). You can also cook in heavy bottom deep pan on low heat on the stove, covered for 15 minutes.
9. Sprinkle lemon juice and serve hot with pickles or Raita(Add salt, cumin powder, chili powder and chopped onions to non dairy yogurt. mix, top with chopped cilantro and serve)
10. Have a fun weekend and happy #ricelove bloghopping!

Please join in on the #ricelove fun by linking up any Rice recipe from the month of September. Don't forget to link back to this post, so that your readers know to come stop by the #ricelove event. The twitter hashtag is #ricelove :). This event is co-hosted with 15 fabulous bloggers. Do check them out!

Salome from Bloc de Recetas
Valerie from Bon a Croquer

Terra from Cafe Terra

Yuri from Chef Pandita
Annapet from The Daily Palette
Amy from Elephant Eats
Shulie from Food Wanderings
Anuradha from Bakerstreet

Deb from Knitstamatic

Mike from Mike’s Baking
Junia from Mis Pensamientos
Reem from Simply Reem
Regan from The Professional Palate
Elizabeth The Queen’s Notebook
EA from The Spicy Rd