One pot vegetable biryani

Watch the video to see detailed instructions

Vegetable biryani recipe

  • 2 tbsp oil
  • Cinnamon, bay leaves, star anise, cardamom & coriander seeds
  • 2 medium onions
  • 4 cloves of garlic
  • Fresh coriander
  • 10 g of ginger
  • 1/2 cup of water
  • 2 tsp of curry powder
  • 1 tsp of turmeric
  • 2 tsp of paprika powder
  • 2 tsp of Garam masala
  • 1/4 tsp of cayenne powder
  • 1 tsp of cumin powder
  • 4 chopped tomatoes
  • 1 veg stock cube
  • 2 cups of basmati rice
  • 2 cups of water
  • Potatoes 
  • Cauliflower 
  • Broccoli 
  • Carrots 
  • Peas 
  • Bell peppers 
  • Soaked soy chunks
  • Almonds & cashews 
  • Fried onions & raisins
Cooking instructions:
  1. Chop 2 medium onions into small pieces using a hand chopper or food processor.
  2. Process a handful of fresh coriander, 4 cloves of garlic, and a piece of ginger into a paste by adding a little water.
  3. Roast cinnamon, bay leaves, star anise, cardamom powder, and coriander seeds in a couple of spoons of oil until they are brown and aromatic.
  4. Add the chopped onions and cook until they are translucent.
  5. Add the coriander-ginger-garlic paste and cook for 3-5 minutes on low heat.
  6. Add medium cubes of tomatoes and cook for a few minutes until the water has evaporated and a paste has formed.
  7. Add 2 tsp of curry powder, 1 tsp of turmeric, 2 tsp of paprika powder, 2 tsp of Garam masala, 1/4 tsp of cayenne powder, and 1 tsp of cumin powder.Add any fresh chilies or mint leaves, if desired.
  8. Add vegetables such as potatoes, frozen broccoli, cauliflower, carrots, peas, corn, and peppers, as well as soy chunks that have been soaking in water.
  9. Dissolve a vegetable stock cube in hot water and add it to the pot, then let everything simmer for some time.
  10. Check the potatoes to ensure they are half cooked only.
  11. Add 2 cups of washed basmati rice and salt to taste.
  12. Bring the mixture to a boil, then reduce heat to low, cover the pot, and check on it from time to time.
  13. When the water has evaporated and the rice is cooked, remove any large spices.
  14. In a separate frying pan, roast cashews, almonds, fried onions, and raisins in some oil until they are brown.
  15. Serve the biryani with the toppings, vegan yogurt, chili sauce, and a squeeze of lime.