Vegan Biryani (Gluten-Free)
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
4.95 out of 5 stars
(51)
Ingredients
4 servings
- 2 tablespoons oil of choice (we like coconut or avocado)
- 1 onion (chopped)
- 4 garlic cloves (minced)
- 1 1-inch piece of fresh ginger root (minced or grated)
- 1 jalapeño pepper (minced)
- ¼ cup raw cashews (roughly chopped)
- 9 black peppercorns
- 2 teaspoons sea salt or pink salt
- 1 ½ teaspoons cumin seeds
- 5 green cardamom pods (crushed and contents emptied)
- 1 teaspoon garam masala
- 1 teaspoon coconut sugar (or granulated sweetener of choice)
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ⅛ teaspoon ground cloves
- 2 cups basmati rice (or any white rice)
- 1 cup green peas (fresh or frozen)
- 1 carrot (finely chopped)
- 1 white or yellow potato (peeled and finely chopped)
- ½ fresh cilantro (chopped)
- 2 bay leaves (dried)
- 4 cups water (2 cups for Instant Pot method)
How would you rate this recipe?
Preparation
Step 1
Traditional Stovetop Method
Step 2
Saute.
Step 3
In a large pot over medium-high heat, combine the oil, onion, garlic, ginger and jalapeno. Saute for 5 minutes or until the onion becomes translucent.
Step 4
Add cashews.
Step 5
Add the cashews and toast for 2 minutes.
Step 6
Add spices.
Step 7
Add the peppercorns, salt, cumin, cardamom, garam masala, sugar, coriander, paprika and cloves. Cook for 1 minute, stirring frequently.
Step 8
Add rice.
Step 9
Add the uncooked rice and toast for 2 minutes, stirring frequently.
Step 10
Cook.
Step 11
Add the peas, carrot, potato, cilantro, bay leaves and water. Give it a stir and turn the heat to high. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes or until all the water has been absorbed. Remove the bay leaves and fluff with a fork before serving. Enjoy!
Step 12
Instant Pot Method
Step 13
Saute.
Step 14
Press the saute function button on your electric pressure cooker. Add oil, onion, garlic, ginger and jalapeno. Saute for 5 minutes or until the onion becomes translucent.
Step 15
Add cashews.
Step 16
Add the cashews and toast for 2 minutes.
Step 17
Add spices.
Step 18
Add the peppercorns, salt, cumin, cardamom, garam masala, sugar, coriander, paprika and cloves. Cook for 1 minute, stirring frequently.
Step 19
Add rice.
Step 20
Add the uncooked rice and toast for 2 minutes, stirring frequently.
Step 21
Add water and veggies.
Step 22
Add the peas, carrot, potato, cilantro, bay leaves and 2 cups of water.
Step 23
Cook.
Step 24
Place the lid on your pressure cooker and close the vent. Press the Rice function button or set to manual low pressure for 12 minutes.
Step 25
Enjoy.
Step 26
Allow the pressure to naturally release for 2 minutes. Press cancel and open the vent. Open the lid and fluff the biryani with a fork before serving. Enjoy!
Step 27
Save recipe for the next time?
