Easy Vegan Biryani – Indian Rice Dish

Steps to make

1. 1

   Soak rice

   2 min
   

   Soak 2 cups of rice in a bowl of hot water while you prepare the rest of the ingredients.

2. 2

   Sauté onions

   5 min
   

   Heat 2 tablespoons of oil in a large skillet, or shallow Dutch oven, over medium-high heat. Add a large thinly sliced onion and sauté for 5 minutes, stirring often.

4. 3

   Sauté garlic, ginger and veggies

   5 min
   

   Reduce heat to medium and add 1 thinly sliced red bell pepper, 1 cup of diced carrot, 4 roughly chopped garlic cloves, and 2 teaspoons of grated fresh ginger. Remove one cup of this mixture and set aside.

5. 4

   Add spices

   1 min
   

   Add 1 tablespoon each of cumin and coriander, 1 teaspoon each of chili powder
   and cinnamon, and ½ a teaspoon each of cardamom and ground turmeric to the onions along with 2 bay leaves and stir for one minute to toast the spices.

6. 5

   Add rice

   1 min
   

   Drain the rice and add it to the skillet along with the stock and salt.

7. 6

   Add chickpeas and raisins

   2 min
   

   Top with 1 can of chickpeas, ½ a cup of raisins and the cup of cooked veggies you set aside.

8. 7

   Cook rice

   30 min
   

   Bring the mixture to a simmer over high heat, and turn the heat down to low. Cover the pot with a thin kitchen towel and place the lid over the towel, while bringing the four corners up and over the lid. Simmer for 20-30 minutes until the rice has absorbed all the liquid.

9. 8

   Serve

   

   Serve with your favorite chutney.