Vegetable Biryani with Masoor, Cashew Nuts and Sultanas (Vegan)

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

Ingredients

Step 1

• 2 cups long grained parboiled  basmati rice cooked 80%. Rice should be firm and almost cooked.  Set aside. 
• ½ cup (125ml) black masoor dhall boiled until soft but still firm – keep 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 separately in oil

• 3 medium onions thinly sliced, fry until golden brown & crispy for about 8 – 10 minutes – remove and set aside
• 1/3 cup (80ml)  cashews (20 – 30). Fry for 30 seconds
• 1/3 cup (80ml)  (20 – 30) sultanas. Fry for a 30 seconds
• Once fried set all ingredients aside to assemble after step 6.

Step 4

Whole spice

• A splash of oil
• 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 tbsp (15ml) coriander powder
• ½  tbsp (7.5ml) cumin powder
• 1 tbsp (15ml) garam masala
• 1 tsp (5ml) turmeric powder
• 1 tbsp (15ml) chilli powder

Step 6

• 1 cup (250ml) Fresh green beans cut into 2cm pieces
• ½ (125ml) cup peas
• ½ 125ml carrots cubed
• 1  can  chopped plum tomatoes
• 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 🙂

1. In a large heavy based pot heat oil and all ingredients in step 4. Fry for a minute.
2. Toss in garlic and ginger and powdered spices in step 5. Sauté for a few seconds.
3. Mix in green beans, peas and carrots. Cook for 5 minutes.  Add tomatoes, salt and cook through. The moisture should be fully absorbed. Remove from heat and add the following:  The rice, masoor dhal,  mint, and ingredients from step 2 and 3.   Gently mix in with a fork
4. Return the biryani to heat.
5. Pour in the saffron water and steam on low heat for 20-30 minutes. (alternatively place in an oven proof dish – cover and bake for 20-30 minutes at 180C)
6. Garnish with coriander.
7. Serve with Vegan (raitha), pickles and salads of Your choice.