SERVES : 2
COOKS IN : 30 MINUTES
DIFFICULY : MEDIUM
What I love about a Biriyani is that it essentially packs everything you could want from an Indian, into one dish. Typically, this is a dry cooked rice with vegetables or meat, but packs all the Indian flavours & spices you’d find in a curry.
You can make it in one pan, use pretty much any veggies or protein source you like and its delicious on it’s own or with an accompanying sauce. I like using chickpeas because I think the small pop texture compliments the rest of the dish, but you could just as easily use lentils, tofu, seitan as a protein or just stick the vegetables.
You can easily multiply the ingredients to cook this for more than 2, just make sure you have a fair sized pan at the ready. It also makes a great dish to re-heat for lunches.
INGREDIENTS
- CUMIN SEEDS
- 1 LARGE ONION
- CHOICE OF VEG (I LIKE PEPPER & CAULIFLOWER)
- 2 GARLIC CLOVES
- CHILLI (TO TASTE)
- CINNAMON STICK
- 2 TBSP GARAM MASALA
- 2 TBSP CUMIN
- 1 TSP GINGER
- CANNED TOMATOES
- COCONUT MILK
- RICE
- CHICKPEAS
- CORIANDER (OPTIONAL)
HOW TO MAKE IT
- Start by toasting your cumin seeds for a couple of minutes
- Add sliced onion to the pan along with garlic & chilli
- Toss in a cinnamon stick along with a knob of dairy-free butter and your vegetables allowing to cook for a couple of minutes
- Coat in your spices and then add veg stock, chopped tomatoes & chickpeas and allow this to simmer on a medium/low heat for 5-10 minutes
- Add your cooked rice and coconut milk and stir through making sure everything is heated through
- Top with dairy-free yoghurt & coriander. This goes great with my tofu-sag-paneer – check out the recipe here
ONO KITCHEN 