A non-traditional version of a vegetarian Biryani, but absolutely delicious.
Below the recipe is also a little recipe for a vegan raita-like chutney, or a chutney-like raita, which is a perfect add-on for this dish.
Would really recommend serving this with a Garlic Pickle, of which my favourite brand is “Mother’s Recipe”.
Beneath the Raita-recipe is a picture of this jar.
Ingredients:
- 350 g basmati rice
- 2 tbsp olive oil / ghee / coconut oil
- 1 large onion, sliced into half rings
- 1 red bell pepper, deseeded and sliced thinly
- 1 small carrot, julienned / finely sliced
- 4 cloves of garlic, peeled and roughly chopped
- 2 tsp fresh ginger, peeled and grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground cinnamon
- 0,5 tsp ground cardemom, or 3 crushed pods
- 0,5 tsp turmeric
- 2 bay leaves
- 1 star anise
- 0,7 liter vegetable stock
- 1 tsp salt
- 1 can chickpeas, drained and rinsed
- 80 g raisins (trust me, it works)
Recipe:
- Soak the rice in warm water while you follow the rest of this recipe
- In a large pan with a cover, fry the onion in oil at medium-high heat
- Stir regularly, until the onion has softened, taking care not to burn it
- Lower the heat to medium-low, add the vegetables, garlic and ginger, and fry for about 5 minutes
- Add the herbs/spices and bay leaves, stirring for another minute
- Drain the rice, and add to the large pan along with the stock, chickpeas and raisins
- Stir well, bring to a boil, and cover the pan with a lid
- Lower the heat and gently simmer for 20-30 minutes until the rice is done and has absorbed all the moisture
- Serve with raita/chutney, and if you feel like it, some (garlic) naan
And as promised, the recipe for a delicious raita/chutney hybrid.
Lightly spicy, but works really well with the Biryani.
Ingredients:
- 150 g (vegan) yoghurt
- 3 tbsp (fresh!) lemon juice
- 1 bunch of fresh coriander
- 1 bunch of fresh mint, stalks removed
- 1 jalapeño, deseeded
- 2 tsp fresh ginger, peeled
- 1 clove of garlic, peeled
- 0,5 tsp salt
- 0,5 tsp sugar
- some splashes of water if you want a more liquid sauce
Recipe:
- Throw everything in a blender/mixer
- Blend the fuck out of it ’till it’s nice and smooth
- Balance with some salt/sugar/honey/lime juice
- Add some water if you want it more liquidy
- Store up to 5 days in the fridge
Last but not least, this is a legendary Garlic Pickle, buy it in bulk if you can find it.
