a vegan biryani
Jan. 1st, 2007 01:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikI need to post a couple of recipes, because I'm behind on my "quick and easy healthy food" project. This isn't really quick and easy healthy food (it's a little involved, and it's a rich sauce) but it was fun to make and it always cheers me up to make a dairy free version of one of my favorite recipes.
A Vegan Biryani
Cook two cups of brown basmati rice*
Chop up an onion
Add a couple of tbsp cooking oil (I use olive by default) to a medium sized saute pan, heat over medium flame. Add to this ~12 green cardamon pods, lightly crushed, a couple of tsp chopped ginger, a tsp coriander, lightly crushed, 1/2 tsp pieces of cinnamon, 2-4 cloves, a bay leaf, and 1-2 tsp Aleppo peppers (or a tasty quantity of your favorite peppers, or none). Brown the spices in the oil.
Add onion. Saute with spices over medium heat until the onion is all transparent (and browned is okay too).
Add about a 1/4 c. cashew butter, and some quantity of water into which the cashew butter will melt to make a thick sauce (maybe a cup, over time?)
Add a couple of handfuls of cashews
Add half a cup of dried sour cherries, chopped dried apples, raisin, or some other dried fruit.
Add the juice of one medium sized lemon. (In the original, the sauce is made from yogurt. The lemon replaces the sourness of the yogurt.)
Optionally add a few tbsp coconut milk (because everything tastes better with more saturated fat -- but I suspect I won't do this next time)
Salt to taste.
Mix in rice.
This can be served at this point, or put into a medium sized casserole and baked for 30 minutes at 350.
* Ideally in a pressure cooker. For me that means two cups rice to two and a half cups water cooked on high pressure for about twelve minutes.
A Vegan Biryani
Cook two cups of brown basmati rice*
Chop up an onion
Add a couple of tbsp cooking oil (I use olive by default) to a medium sized saute pan, heat over medium flame. Add to this ~12 green cardamon pods, lightly crushed, a couple of tsp chopped ginger, a tsp coriander, lightly crushed, 1/2 tsp pieces of cinnamon, 2-4 cloves, a bay leaf, and 1-2 tsp Aleppo peppers (or a tasty quantity of your favorite peppers, or none). Brown the spices in the oil.
Add onion. Saute with spices over medium heat until the onion is all transparent (and browned is okay too).
Add about a 1/4 c. cashew butter, and some quantity of water into which the cashew butter will melt to make a thick sauce (maybe a cup, over time?)
Add a couple of handfuls of cashews
Add half a cup of dried sour cherries, chopped dried apples, raisin, or some other dried fruit.
Add the juice of one medium sized lemon. (In the original, the sauce is made from yogurt. The lemon replaces the sourness of the yogurt.)
Optionally add a few tbsp coconut milk (because everything tastes better with more saturated fat -- but I suspect I won't do this next time)
Salt to taste.
Mix in rice.
This can be served at this point, or put into a medium sized casserole and baked for 30 minutes at 350.
* Ideally in a pressure cooker. For me that means two cups rice to two and a half cups water cooked on high pressure for about twelve minutes.
