If you’re looking for a simple but delicious vegan vegetable Biryani dish you’ve found it. This recipe pairs perfectly well with our Vegan Curry Sauce on basmati or our Loaded Vegan Chili (if you’re into indo-mexican fusion)

Preparation

1/Prepare basmati rice as directed (2 cups required for this recipe) 
2/Cook chickpeas as directed (1 cup cooked chickpeas required for this recipe)

Ingredients

2 tsp olive oil
1/4 tsp cumin seeds
3 whole cloves

1 small onion, halved
4 garlic cloves, peeled
1 inch piece of ginger (10g)
2 Tbsp cilantro, fresh (10g)

1 tsp ground cardamon
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp cayenne

1 cup cooked chickpeas
1/2 cup chopped vegetables (230g) (I used field carrots & sweet peppers)     
1/4 cup peas, frozen
1/4 tsp garlic powder
Pinch of salt

2 Tbsp coconut milk
1.5 tsp lime juice, fresh
Pinch of salt

Instructions

1/Add oil, cumin seeds and cloves to your Thermomix mixing bowl. Cook 2 mins/100C/Speed 1 until fragrant. Using your spatula, scrape down the sides of the bowl.
2/Add onion, garlic, ginger and cilantro to TM bowl. Chop 5 sec/Speed 7. Once again, scrape down the sides of the mixing bowl
3/Sauté mixture for 3 min/120C/Speed 1; scrape down the sides of the mixing bowl. 
4/Add ground spices (cardamon through cayenne) to TM bowl. Cook 1 min/100C/Speed 1.
5/Add chickpeas, chopped vegetables, peas, garlic powder and salt to TM bowl. Cook 5 min/100C/Speed 2 (reverse function).
6/Add coconut milk, lime juice and salt to TM bowl. Cook 2 min/100C/Speed 1. Curried mixture is now ready.
7/Pour prepared sauce onto cooked basmati rice and combine until mixed well.

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method. 

SaveSave

SaveSave