Today I have an Indian classic with a huge twist.  Oil free biryani! Yes I know, did you ever think this was possible?

It still has all the authentic aromatic flavours associated with this majestic cuisine but now even healthier.   I love my biryani with raitha (Vegan raitha recipe) as it balances out all flavours, adding another delicious dimension of flavour.  To add a bit of freshness and a crispy bite, a leafy green salad pairs perfectly.

  • 1 electric pressure cooker
  • 1 medium onion finely sliced
  • 2 star anise
  • 2 small pieces cinnamon sticks
  • 2 cloves
  • 3 cardamom pods
  • 1 tender sprig curry leaves
  • 2 bay leaves
  • ¼ tsp fennel seeds
  • ¼ tsp cumin seeds
  • 2 large cloves garlic minced
  • 2 medium potatoes washed, peeled and quartered
  • ⅓ cup (80ml)   sliced green beans
  • ⅓ cup (80ml sliced carrots
  • ⅓ cup (80ml peas (fresh or frozen)
  • 1 tbsp (15ml) coriander powder
  • ½ tsbp (7.5ml) cumin powder
  • 2 tsp (10ml) turmeric powder
  • 1 tsp (5ml) garam masala (Recipe https://wp.me/p5WmT0-NE )
  • 1 tbsp (15ml) mild chilli powder or mixed masala
  • 1-2 tsp (5ml-10ml) salt
  • ¼ cup (60ml) roughly chopped mint leaves
  • 1 large gem tomato finely diced
  • 1 cup (250ml) par-boiled basmati rice
  • 2 ½ cup (625ml) boiling water
  1. Place the sliced onion on an oven tray and grill for 10 minutes in a hot oven until golden brown (keep an eye on this as it does have a tendency to burn quite quickly) once done remove and keep aside. 
  2. Turn on your pressure cooker and set it on manual cooking for 20 minutes
  3. Toss in the dry condiments, star anise, cloves, cardamoms, curry leaves, bay leaves, fennel seeds and cumin seeds.  Let this roast for about a minute until the curry leaves start to dry up. 
  4. Add the garlic – fry for a few seconds
  5. Toss in all the vegetable, potatoes, green beans, carrots, and peas followed by the coriander powder, cumin powder, turmeric powder, garam masala, chilli powder, salt and grilled onions.  Give this a nice good mix.  Cook this for about a minute or two, stirring continuously.  Add the mint leaves and tomatoes – cook for another two minutes. 
  6. Now toss in the rice then pour in the boiling water.  Give it a good stir.  Place the lid on the pressure cooker and pressure cook for 15 minutes. 
  7. Serve with vegan riatha or dhal and salad.