Vegan Biryani
Linda's own recipe!
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Ingredients
- 250g cooked baby potatoes
- 1 big white onion
- 2 cloves garlic (or to taste - use lots if you like it)
- 1 large courgette
- 125g mushrooms (or use lots if you like them)
- 2 teaspoons of garam masala powder
- 1 teaspoon each of cumin seeds, black pepper and cinnamon
- 4 tablespoons soya cream
- 1 cup basmati rice per person
- Extra virgin olive oil for frying
- Handful of flaked almonds (optional)
- Handful of sultanas (optional)
- Handful of chopped coriander (optional)
Method
- Dice the potatoes and slice the onion, pan fry in the oil until golden.
- Add crushed garlic, courgettes and mushrooms, stir in a teaspoon of garam masala, add salt to taste and add a little water (about a tablespoon).
- Leave to simmer and in the meantime, cook the basmati rice by using 2 cups of water to 1 cup rice (or play it by ear), adding the spices - this makes the pilau rice.
- Add the rice to the vegetables and add some flaked almonds and sultanas (if wanted).
- After about 3 minutes, take off heat and add 4 tablespoons of soya cream and stir in.
- Serve straight away with a handful of chopped coriander as garnish, if wanted.
About
Type
Timings
- Preparation: 10 minutes
- Cooking: 20 minutes
- Total: 30 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
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