| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 9g | 1g | 57g |
| sugars | fibre | protein | salt |
| 9g | 6g | 10g | 0.75g |
Why I Love Malaysian Vegan Vegetable Biryani
Miami—where beaches blend with concrete, and cultures from across the globe intersect. Here, I stumble upon culinary innovations routinely. Drawing inspiration from the flavors that flow through this city and my Cuban and Spanish lineage, I have whipped together enticing recipes, my rendition of traditional cuisine. But amidst all this, the Vegan Vegetable Biryani has a special place in my heart.
The origin of my love for Malaysian cuisine
Being in Miami, we regularly celebrate its melting pot of cultures through festivals, dance and most importantly, food. My first encounter with Malaysian cuisine was during one such celebration. The flavorful dance of spices in my mouth left an everlasting impression. And it was none other than the great Chef Wan, Malaysia’s culinary ambassador himself, who introduced me to the world of Malay flavors.
The dance of spices in the Vegan Vegetable Biryani
I love the Vegan Vegetable Biryani recipe because it’s a symphony of varied flavors. Think sharp ginger and chili, warm cumin and turmeric, spicy garam masala and red chili powder, sweet raisins and crunchy cashews – all mixed with an orchestra of colorful veggies and fragrant basmati rice. The final flourish, a generous scoop of cool, creamy vegan yogurt, creating a dish that is both pleasing to the eye, and thrilling to the taste buds.
If you are familiar with paella, the scrumptious Spanish rice dish I grew up eating, you’ll find that the Biryani shares a similar concept but with a distinctly different set of flavors. The Vegan Vegetable Biryani would pair wonderfully well with a side of fresh cucumber raita or a spicy mango chutney.
Why this dish speaks to me
The spicy, colourful Vegan Vegetable Biryani isn’t just a dish—it encapsulates a memory, an exploration of a culture, and a reflection of Miami’s diverse culinary scene. Perhaps this is why it speaks to me on such a personal level. It thrills the senses much like the flamenco dance I teach. It’s exotic and energetic, yet grounded in tradition—a lot like the fusion of cultures that define me, but on a plate. I hope you’ll love this bursting-with-flavors Biryani as much as I do.
What You’ll Need
- 2 cups Basmati Rice
- 4 cups Water
- 2 Tablespoons Olive Oil
- 2 Yellow Onions, thinly sliced
- 2 Green Chilies, finely chopped
- 1 Tablespoon Ginger, grated
- 3 cloves Garlic, minced
- 2 Teaspoons Turmeric
- 2 Teaspoons Cumin
- 2 Teaspoons Garam Masala
- 1 Teaspoon Red Chili Powder
- 4 cups Mixed Vegetables (carrots, bell peppers, peas, cauliflower, etc.)
- 1/2 cup Mint Leaves, finely chopped
- 1/2 cup Cilantro, finely chopped
- 4 cups Vegetable Broth
- Salt to taste
- 1 cup Vegan Yogurt
- 1 Tomato, chopped
- 1/2 cup Raisins
- 1/2 cup Cashews, roasted
Method
Step One
First, rinse the basmati rice under cold water until the water runs clear and then soak it in 4 cups of water for about 30 minutes. After rinsing, drain the rice.
Step Two
In a large pan, heat the olive oil over medium heat. Add thinly sliced onions and sauté until they turn golden brown. This should take about 5-8 minutes.
Step Three
Add the chopped green chilies, ginger, and minced garlic to the pan. Stir and cook for a minute until the raw smell goes away.
Step Four
Next, add in the turmeric, cumin, garam masala, and red chili powder. Sauté the mix until the spices are well blended with the rest of the ingredients.
Step Five
Add the mixed vegetables and chopped tomatoes to the pan. Stir well to combine the ingredients. Cook this mixture for about 5 minutes until the vegetables are slightly tender.
Step Six
Now, add the drained rice to the pan with vegetables. Stir gently, ensuring that the rice is well incorporated with the spices and vegetables.
Step Seven
Pour the vegetable broth into the pan, followed by mint and cilantro, salt to taste, and vegan yogurt. Bring this mixture to a boil.
Step Eight
Lower the heat to medium, cover the pan, and let it simmer. Cook for about 20-25 minutes until the rice is fully cooked and all the liquid has been absorbed.
Step Nine
Finally, garnish your Vegan Vegetable Biryani with raisins and roasted cashews. Serve hot and enjoy your meal.
