Most of the time the sentence “Let’s eat Biryani”, is followed by googling for an Indian restaurant/takeaway to deliver. Add “Vegan” to that sentence, and you might as well start planning for that Biryani 3 months in advance. Making Biryani can be an elaborate process. Biryani is essentially fragrant Basmati rice cooked with an exotic curry. Typically, the curry is mixed in with semi-cooked rice and then cooked further, until the rice is cooked and the flavors are infused.
The traditional way is time consuming and has few steps/processes involved:
1) Cook the curry separately.
2) Half cook the rice .
3) Place the curry top of cooked rice and then steam for a precise amount of time.
If time is not an issue then the above process is absolutely fine, and the results are stunning. However, after a long day of work and almost no will power left to do cooking I love to make this one-pot version. This no-fuss version requires almost no effort on my part. I gather all the ingredients, chuck them in a pot with some water/stock for about 25 minutes, and you are done.
I love this dish because it takes almost no effort, and the same amount of time to make it regardless of the number of people you are cooking for. I cook it when I am in mood for a hearty dinner for two or when a party of people are coming over. It’s always a hit. And if you are living by yourself, make a batch on the weekend and your lunch is sorted for the next few days. Very convenient.
What’s more is that this dish is very versatile. You can use the vegetables of you choice. E.g. I don’t like peas in rice. So, I replaced them with Edamame beans, which I realized afterwards that I don’t like either. The point is: This one-pot vegan Biryani can be done with any veggies you like.
Fragrant Basmati rice, aromatic spices, hint of saffron…this Biryani is like aroma therapy for your soul. The addition of vegetables and chickpeas not only gives it texture, but makes for a nutritious meal. Back home in India, Biryani is made for special occasions, and that means adding dried fruits and nuts to it too. I used cashews and dried apricots, but you can swap them with almonds and sultanas if you want. This one pot-wonder is no-fuss to make and delicious to eat.
Bookmark this recipe, and no longer will you be intimidated by the sentence which has “Cook” and “Biryani” in it together. Without further adieu let’s get cooking. And if you make it, please tag me on Instagram @tullyzkitchen so I can thank you.
Total cooking Time: 45 min. Prep time: 15 min.
- 2 level cups Basmati rice (uncooked)
- 1 large red onion cubed
- 1 can chickpeas (drained)
- 1 cup peas (frozen is fine)
- 2 cups whole button mushrooms
- 1/2 cup dried apricots
- 1/3 cup cashews
- 3 cloves garlic finely chopped/sliced
- 1 thumb ginger finely chopped/sliced
- 4 level cups vegetable stock
- 2 tbsp canola oil
- 2 dried red chillies (Can use 1/2 tsp red chilli powder)
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tbsp fennel seeds
- 1/2 tsp cinnamon Powder
- 1/4 tsp cardamon powder
- 2-3 dried bay leaves
- Pinch of saffron soaked in 2-3 tsp of water
- Heat up the oil in a large heavy bottomed pot.
- Add ginger + garlic and cook for 10-15 sec. (don’t let it burn)
- Add red chillies + onions, and cook for 2 minutes while stirring occasionally.
- Add chickpeas, mushrooms, peas, cashews, and apricots. Cook for 2-3 min. on high heat. Stir occasionally.
- Turn the heat to low, add all the rest of the spices (except saffron), and cook for 1 min. Keep stirring to avoid the spices from burning.
- Add rice and vegetable stock, cover and cook it for 25 minutes, keep the heat between low and medium.
- Once the time is up, switch off the heat. Let it rest for 5 minutes with the lid on.
- Open lid, add saffron. Using a wooden spoon gently mix it through out the cooked rice.
- Serve hot.