Flavorful Vegan Biriyani

Hola!

It is recently that my husband and I have switched to a vegan diet. It was upon the insistence of my sister and brother-in-law, that we made this move and I have to admit that I have seen a seismic shift in not just our health but also general well-being. I will gradually, through my recipes, discuss the phenomenal changes that a vegan diet has brought for us. But today, I will start with my first recipe, a Biriyani. Since I dont have paid content and advertising on my blog, so I will keep the chat to a minimal level and get right to business, so you guys do not have to meander through tons of paragraphs to reach to the actual recipe. Here we go!

SERVING SIZE- 2 ADULTS & 1 CHILD.

TOTAL PREP TIME- 1hr 30 mins

INGREDIENTS

1. 1 cup white basmati rice- cooked

2. 1 can black chana - (empty the can, strain all the water and then run it under cold water)

3. 1 cup soy chunks- soak in hot tap water for 10 mins, squeeze the water out n keep aside.
4. 2 Red onions- medium sized (1 very finely sliced) the other chopped for the masala
5. 2 big tomatoes- diced
6.1 tsp full ginger garlic paste or powder.
7. 2 bay leaves
8.  1 tsp cumin powder
9.  1 tsp coriander powder
10.  1/2 tsp turmeric powder
11.  1 tsp garam masala
12.  1/2 tsp sugar n salt to taste
13.  2 sliced green chilies
14.  A handful of chopped cilantro
15.  2 tsp Rose water
16.  Oil for cooking

Black Chana/Black Chickpeas

PREPARATION

1- fry the thinly sliced onion to golden brown. Keep aside. 

2- in the same pan, add the bay leaves then the chopped onions and fry it till its pink, bring the heat to little over medium then add the ginger garlic to it, fry for 2 mins and add the tomatoes and all the rest of the spices, keep stirring the masala. Fry the whole thing for about 5 mins on higher medium heat then add salt n sugar and the soy chunks, cook it for 3 mins or so then add the chana. Cook it for 5 minutes. 

3. Take a thick bottom pot, grease it with olive oil or any cooking oil, set in on stove top on low heat.

4. Add a thick layer of the cooked rice , sprinkle 1 tsp of rose water over it.

5. Add the whole chana masala spread it evenly over the rice.

6. Spread the other half of the rice over the masala then sprinkle another tsp of rose water. 7. Then sprinkle the fried onions evenly. Add the sliced green or red chilies n chopped cilantro.
Cover the pot n let it sit on heat for 20 mins.

TIP.

If the pot isn't thick bottomed, you can keep it over a sauce pan n then put on heat. The idea is not to let the rice layer at the bottom stick to the pot or burn. 

Signing off for tonight. Cheers🥂