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Vegan Saffron and Veggie Biryani

Vegan Saffron and Veggie Biryani With Onion Salsa

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A veggie and Quorn-based biryani with onion gravy and salsa.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 1:30 hours |
  • Cook Time : 1:15 hours
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Biryani

⅓ C (80 ml) coconut milk
1 tsp (5 ml) saffron
1 C (250 ml) Basmati rice
1 tsp (5 ml) salt
2 Tbsp (30 ml) garam masala
2 Tbsp (30 ml) fresh coriander + extra to serve
2 Tbsp (30 ml) fresh mint + extra to serve
1 tsp (5 ml) ginger, grated
½ tsp (2.5 ml) ground turmeric
½ tsp (2.5 ml) chilli powder
2 (8g) cloves garlic
¼ C (60 ml) olive oil
1 (120 g) medium onion
300g Quorn Vegan Savoury Pieces
2 C (500 ml / 300 g) zucchinis, sliced
1 C (250 ml / 140 g) frozen peas, thawed
½ C (125 ml) coconut cream

Onion Salan

1 Tbsp (15 ml) olive oil
1 (120 g) medium onion
2 Tbsp (30 ml) raw cashews, chopped
1 (4 g) clove garlic, crushed
½ tsp (2.5 ml) ginger, grated
1 Tbsp (15 ml / 8 g) desiccated coconut
1 tsp (5 ml) roasted masala curry powder
1 tsp (5 ml) yellow mustard seeds
½ tsp (2.5 ml) ground turmeric
1½ C (375 ml) vegetable stock
¼ C (60 ml) coconut milk
salt and pepper

Raita

½ C (125 ml / 125 g) Cashew nut yoghurt
¼ C (60 ml / 40 g) cucumber, finely chopped
1 Tbsp (15 ml) onion, finely chopped
1 Tbsp (15 ml) mint, finely chopped
1 tsp (5 ml) lemon juice

Onion Salsa

1 (120 g) medium red onion, thinly sliced
3 Tbsp (45 ml) mint, chopped
1 tsp (5 ml) lemon juice

Biryani

Heat the coconut milk and saffron in a small saucepan over medium heat for 2 minutes. Remove from the heat and set aside to infuse for 30 minutes.

Rinse the basmati rice and place in a pot over medium heat. Cover with cold water, add the salt, bring up to a simmer and cook covered for 20 minutes. Strain and set aside.

Combine the garam masala, coriander, mint, ginger, turmeric, chilli powder and garlic in a food processor and blend until fine.

Slice the onion into thin rounds. Heat the oil in a saucepan over low heat. Add the onions and sauté for 10 minutes until golden and tender. Remove the onions from the pot with a slotted spoon and drain on paper towel. Turn the heat up to medium; add the Quorn Vegan Savoury Pieces to the saucepan with the oil and fry for 5 minutes until golden and crispy.

Stir in the prepared garam masala spice mixture and zucchinis and fry for 2 minutes. Add the peas and coconut cream and cook for 1 minute.

Preheat the oven to 200 °C. Spoon the Quorn mixture into a baking dish and scatter half of the onions on top. Add the rice in an even layer and spoon the saffron-infused coconut milk over the rice. Scatter the remaining onions on top and bake for 15 minutes.

Onion Salan

Heat the oil in a saucepan over low heat. Add the onions, cashews, garlic and ginger. Cover with a lid and cook for 10 minutes.

Remove the lid; add the coconut, masala powder, mustard seeds and turmeric and sauté for 2 minutes. Turn the heat up to medium, stir in the vegetable stock and coconut milk and simmer for a further 10 minutes. Purée until smooth and season to taste.

Raita

Stir all of the ingredients together and season to taste.

Onion Salsa

Stir all of the ingredients together and season to taste.

To Serve

Top the biryani with some chopped coriander and mint. Serve each portion with the onion salan, raita and onion salad on the side.

TIP: Nut yoghurt can be found at certain supermarkets and at health stores.

TIP: If you do not have a food processor, simply grind the garam masala spice mixture together with the herbs and spices in pestle and mortar until fine.