Hearty Vegetable Biryani (Vegan)

Instructions

1. 1

   Drain the soaked basmati rice and set aside.

2. 2

   Heat oil or vegan ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown and caramelized, about 10-15 minutes. Remove half of the fried onions and set aside for garnish.

3. 3

   To the remaining onions in the pot, add bay leaves, cardamom pods, cloves, cinnamon stick, and cumin seeds. Sauté for 30 seconds until fragrant.

4. 4

   Add ginger-garlic paste and sauté for another minute until the raw smell disappears.

5. 5

   Stir in the chopped tomato and cook until softened, about 3-4 minutes.

6. 6

   Add the green beans, carrots, potatoes, and cauliflower. Cook for 5 minutes, stirring occasionally.

7. 7

   In a small bowl, whisk together the vegan yogurt, turmeric powder, red chili powder, biryani masala, garam masala, and salt. Add this mixture to the vegetables in the pot and mix well. Cook for 5-7 minutes, allowing the spices to meld.

8. 8

   Gently stir in the green peas, chopped mint, and chopped cilantro.

9. 9

   Carefully layer the drained basmati rice over the vegetable mixture. Do not stir.

10. 10

    Pour the hot water or vegetable broth over the rice. If using, drizzle the saffron-infused plant milk over the rice.

11. 11

    Cover the pot tightly with a lid (or use foil under the lid for a tighter seal). Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is cooked through.

12. 12

    Turn off the heat and let the biryani rest, covered, for 10-15 minutes. This allows the flavors to deepen and the rice to become fluffy.

13. 13

    Gently fluff the biryani with a fork, mixing the layers. Garnish with the reserved fried onions, fried cashews, and fresh cilantro before serving.