Quorn Vegetable Biryani

There are many versions of vegetable biryani, all with its unique styles and flavours.  Mine is filled with aromatic spices, different textures and opulence fit for any celebratory occasion.  In this recipe I have the sweetness of succulent sultanas, along with the creamy crunch of cashew nuts. The main ingredient in this recipe is the Quorn Vegan Savoury Pieces which adds another tasty textural dimension along with a magical blend of spices.   This is how I make it:

Preparation: 45 minutes  Cooking time:  20 – 30 minutes      Serves:   4-6      

Ingredients

Step 1

2 cups long grained/parboiled basmati rice half cooked.  Rice should be firm and almost cooked.  Set aside.

Step 2

Deep Fry and set aside

Oil for deep frying

20 whole baby potatoes or 4 medium potatoes quartered

1 tsp turmeric powder

1 tsp salt

Combine all the above ingredients deep fry and set aside. 

Step 3 Fry in Ghee (for a Vegan option replace with oil) 

3 medium onions thinly sliced, fry until golden brown & crispy (8 – 10minutes) (optional)

1/3 cup cashews (20 – 30). Fry for 30 seconds

1/3 cup (20 – 30) sultanas. Fry for a 30 seconds

1 packet Quorn Vegan savoury pieces

Once fried set all ingredients aside to assemble after step 6.

Step 4

Whole spice

60 ml ghee (replace with oil for a vegan option)

3 star anise

3 pieces cinnamon sticks

4 cloves

4 cardamoms pods

3 bay leaves

½ tsp cumin seeds

½ tsp fennel seeds

2-3 sprigs curry leaves

Step 5

Powdered spice

2 tbsp (30ml) crushed garlic & ginger

1 ½ tbsp (22.5ml) coriander powder

½  tbsp (7.5ml) cumin powder

1 tbsp (15ml) garam masala

1 tsp (5ml) turmeric powder

1 – 2  tbsp (30ml) chilli powder

 Step 6

1 cup (250ml) Fresh green beans cut into 2cm pieces

½ 125ml carrots cubed

½   can plum tomatoes – pureed (1 cup 250ml)

½ (125ml) cup plain yogurt (omit for a vegan option)

½ (125ml) cup peas

1 tbsp (15ml) salt (adjust accordingly)

½ cup (125ml) fresh mint leaves roughly chopped up.

½ tbsp saffron soaked in 125ml water.

½ cup (125ml) fresh coriander leaves roughly chopped up

Let’s get cooking… This is how 🙂

• In a large heavy based pot heat ghee and all ingredients in step 4. Fry for a minute.
• Toss in garlic and ginger and powdered spices in step 5. Sauté for a few seconds.
• Throw in the green beans, carrots and peas. Cook for 5 minutes.  Add tomatoes, yogurt, salt and cook through. The moisture should be fully absorbed. Remove from heat and add the following:  The rice, mint, and ingredients from step 2 and 3.   Gently mix in with a fork
• Return the biryani to the heat.
• Pour in the saffron water and steam on low heat for 20-30 minutes. (alternatively add to an oven proof dish – cover and bake for 20-30 minutes at 180C)
• Garnish with coriander.
• Special note: the colour will vary depending of the type of chilli powder. 

Serve with dhal or raitha and pickles as well as salads of your choice.