A 3 layer garlicky veg biryani. Packed full of delicious vegetables and spices and topped with fresh cilantro. Serve with hot Raita. Vegan and Gluten Free Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 60 minutes
  • Total time: 70 minutes
  • Yield: 4 people
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 2 cups basmati rice cooked until almost done
  • 1 cup cauliflower florets
  • 1/2 cup green beans chopped
  • 1/2 cup carrots finely chopped
  • 1/2 cup onions chopped
  • 1/2 cup green peas
  • 2 tablespoons vegetable oil
  • 6 cloves of garlic sliced
  • 1 inch cinnamon stick
  • 3 bay leaves
  • 4-5 cloves
  • 10 black peppercorns
  • 4 cardamom pods
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon salt or to taste
  • 1 tablespoon non dairy milk
  • 1/4 tablespoon saffron strands
  • 1 teaspoon red chili powder

Method

  1. In a large pan, heat 1 tablespoon oil and add all the spices.
  2. Cook the spices on medium heat for 4-5minutes until they start giving out an aroma
  3. Add in the chopped onions and garlic and cook for 5 minutes until brown
  4. Add in the cauliflower, carrots and beans and cook for another 5-6 minutes.
  5. Add in some salt and green peas and cook covered for 3-4 minutes or until veggies are almost done.
  6. Wash rice and keep soaked for half an hour. Drain and cook in boiling water for 6-7 minutes or rice is almost done. Add in some salt while the rice is cooking.
  7. Divide rice into 2 parts.
  8. In a small bowl, mix warm non dairy milk or water and saffron strands and keep aside for 5 minutes.
  9. Mix this milk in one part cooked rice.
  10. In the remaining half rice, add a teaspoon of red chili powder and mix well.
  11. Grease a deep baking dish.
  12. Make the base layer using the chili rice.
  13. Top that layer with cooked veggies.
  14. The saffron infused rice will be the top layer.
  15. Cover the dish with aluminium foil and bake in pre-heated oven at 350 degrees F for half an hour.
  16. Garnish with fresh cilantro and serve hot with Raita!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.