Ingredients

The following ingredients have 10 Servings
  • 1½ cups basmati rice ((uncooked, washed in running water))
  • 2 dry bay leaves
  • 10 cloves
  • 10 green cardamom pods
  • 1 black cardamom pod
  • 1-inch piece cinnamon
  • 2 tsp caraway seeds ((shahjeera). You can sub this with cumin seeds but try to use it if possible. It adds great flavor to biryanis.)
  • ¼ cup non-dairy milk
  • ¼ tsp saffron strands
  • 1 tbsp vegetable oil
  • 2 medium carrots ((finely diced -- you want the pieces to be fairly small, about 1/2-inch square, to cook fast))
  • 2 medium potatoes ((finely diced))
  • ½ butternut squash ((finely diced))
  • 8 oz button mushrooms ((or cremini mushrooms, quartered or halved))
  • 2 green bell peppers ((diced))
  • 1 heaping tsp ginger garlic paste
  • 2 tablespoons cilantro ((coriander leaves))
  • 2 tsp dried mint ((or 2 tablespoons fresh mint leaves))
  • 2 tsp dried dill ((or 2 tablespoons fresh dill leaves))
  • 1 cup vegan yogurt
  • 2 tablespoons ground coriander
  • 1 tsp cayenne
  • 4 heaping tbsp biryani masala
  • 1/2 cup raw cashew pieces
  • 14 oz tofu ((or use one recipe of my air-fryer tofu. Optional but nice.))
  • 1 cup fried onions ((divided))
  • Salt and ground black pepper to taste

Instruction

  • Place basmati rice in a colander and wash it under running water until the water runs clear. Place the rice in a bowl covered with an inch of water. Let stand 30 minutes. Drain.
  • Bring a large pot of water to boil and add bay leaves, half the cloves, half the cardamom pods and half the caraway seeds (shahi jeera). Add a couple of teaspoons of salt (you won't eat most of it because you'll drain out the water). When the water comes to a rolling boil add the drained rice. Cook 6-7 minutes until the rice is about 80 percent done--tender but with a good bite to it still.
  • Strain the rice in a colander, wash under cold, running water, and set aside.
  • Soak the saffron in nondairy milk of choice. Set aside.
  • Heat oil in a large Dutch oven or large pot with a tight-fitting lid. Add the remaining spices--caraway seeds, cloves and cardamom.
  • Add to the pot the carrots, potatoes and squash. Add salt and mix. Cover and cook the veggies for 5 minutes or until they are almost cooked. Stir frequently to ensure nothing sticks to the bottom of the pot.
  • Add the bell peppers and mushrooms and mix. Cover and continue cooking another five minutes.
  •  Add the herbs--cilantro, dried mint and dried dill. Mix well.
  • Add the vegan yogurt and mix. Follow by adding the ground coriander and cayenne or paprika. Mix them in.
  • Stir in half the fried onions, raw cashews and biryani masala spice mix. Mix.
  • Finally add in the tofu, if using, and mix it in. Add about a cup of water or non-dairy milk at this time to the pot and stir it in.
  • Once the masala comes to a boil, check for salt and add more if needed. Turn off the heat. Pour the cooked rice over the masala and spread it in an even layer.
  • Sprinkle the saffron milk over the rice followed by some dried mint, a few pinches of biryani masala and the remaining fried onions. Cover and cook over high heat for five minutes, then lower the heat and continue cooking 10 more minutes. Let stand 10 minutes, uncovered, before serving.