Indian Main Courses

Mughlai Veggie Biryani!

Name: Mughlai Veggie Biryani!
Prep time: 15 min
Cook time: 55 min
Total time: 1 h
Yield: 4 people
Cuisine: Gluten-free, Indian, Vegan
Ingredients: 3 cups basmati rice (cooked); 1 tablespoon oil; 1/2 medium onion (chopped); 6-8 raw cashews ((you can use roasted or fried as well)); 2 bay leaves; 3 cloves; 1 cardamom; 1/2 inch cinnamon; 1/2 teaspoon fennel seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds or powder; 1/2 teaspoon fenugreek seeds ((methi)); 2 dried red chillies; 1/2 teaspoon turmeric; 1/2 teaspoon salt or to taste; 1 teaspoon sugar; 2 teaspoons ginger garlic paste; Assorted chopped veggies: ((I used 1 cup cauliflower, 1/2 cup green bell pepper,1/2 cup carrots, 1/2 cup peas, 1/2 cup french beans. You can add Tofu tikkas as well.)); 1 cup cilantro (for garnish); 1 cup chopped tomato (for garnish); 1 tablespoon lemon juice

A super delicious Mughlai Veggie Biryani packed full of flavor with delicious herbs, spices and veggies. This recipe is great…

Ready 1 hour
Serves 4 people
Prep 15 minutes
Cook 55 minutes

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Recipe

Muglai Veggie Biryani

A super delicious Mughlai Veggie Biryani packed full of flavor with delicious herbs, spices and veggies. This recipe is great for dinner or entertaining. Vegan Gluten Free Recipe.

Serves 4 people
Prep 15 minutes
Cook 55 minutes
Total 1 hour

Ingredients

3 cups basmati rice (cooked)
1 tablespoon oil
1/2 medium onion (chopped)
6-8 raw cashews ((you can use roasted or fried as well))
2 bay leaves
3 cloves
1 cardamom
1/2 inch cinnamon
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds or powder
1/2 teaspoon fenugreek seeds ((methi))
2 dried red chillies
1/2 teaspoon turmeric
1/2 teaspoon salt or to taste
1 teaspoon sugar
2 teaspoons ginger garlic paste
Assorted chopped veggies: ((I used 1 cup cauliflower, 1/2 cup green bell pepper,1/2 cup carrots, 1/2 cup peas, 1/2 cup french beans. You can add Tofu tikkas as well.))
1 cup cilantro (for garnish)
1 cup chopped tomato (for garnish)
1 tablespoon lemon juice

Instructions

1
Cook the rice and keep aside.
2
In a large pan, heat the oil at medium heat and add all the whole spices(cumin seeds, fenugreek seeds, fennel, coriander, bay leaves, cinnamon, cloves and cardamom)
3
Let them cook on medium heat for 3-4 minutes.
4
Add in the chopped onions and mix well. Cook the onions with occasional stirring.
5
Add in the dried red chillies, raw cashews and turmeric after 10 minutes and cook for another 5 minutes or until onions turn golden.
6
Cool this onion cashew mixture and blend with a little water to coarse paste.
7
In the same pan, add a little oil and this mixture. Cook the mixture for 6-7 minutes on medium heat.
8
Add in all the veggies, ginger garlic paste, salt and sugar.
9
Mix well and cook on medium low heat, covered, with occasional stirring.
10
Once the veggies are almost cooked, remove from heat.
11
Grease a baking dish and layer half inch of rice.
12
Drop the veggies mixture on top to cover all of the rice with a half inch layer. If here is more veggies mixture left, you can make another rice layer and veggies layer.
13
Add a half inch layer of rice.
14
Garnish the top with chopped tomatoes, cilantro and lemon juice.
15
Cover dish with foil and bake at 350 degrees F for 15-20 minutes right before serving.