An easy vegetable brown rice biryani recipe that is not only quick to make as a weekday dinner but is also healthier with interesting texture.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Dish
Cuisine: Mauritian, Vegan
Keyword: brown rice biryani, vegan biryani, vegatable biryani
Servings: 2- 3
Author: Teenuja Dahari - veganlovlie.com
Ingredients
1cupmixed brown and wild rice
1cupbrown lentils
150gvegan mince meatoptional
2mediumcarrotscubed, about 1 cup
1/2cupfrozen peas
1tablespooncoconut oilor vegetable oil
1/2cupcoconut milk
1tablespoongaram masala
3/4teaspoonground cumin
1/4teaspooncrushed red chillies
1tablespoongingerminced or finely grated
1/2teaspoonfenugreek seeds
5 - 6wholecardamom pods
3/4tablespoontamarind pasteoptional
1cupfresh coriander and mint mixchopped
Instructions
Use two separate pans, wash and drain the rice and lentils separately. Fill with water until it reaches your first knuckle while the tip of your finger is just touching the rice or lentils.
Cook both on medium heat until soft but not mushy. You may need to add more water at some point if required. When done, drain water well and set aside to cool.
While rice and lentils are cooking, you can prepare your vegetables, i.e. chopping the carrots and grating / mincing ginger.
In a large deep pan, heat the coconut oil. Add the fenugreek, cardamom, garam masala, cumin and ginger. Roast lightly until the aroma is released, about 30 seconds.
Add the vegan mince meat (if using) and let cook for about 8 - 10 minutes. Stirring to avoid burning.
Then add coconut milk and tamarind paste (if using). Stir and let coconut milk thicken with the spices and mince until all is dry again.
Add the crushed chillies, the carrots and half of the fresh herbs. Cook for another 2 - 3 minutes.
Add cooled rice, lentils and frozen peas. Mix will with the spices. Add the rest of the herbs and give everything a final good stir!
Serve with your favourite Indian pickles and enjoy dinner!