My friend came over and taught me the authentic way to make this biryani recipe. It was very tasty however I couldn’t imagine making it by frying a whole bunch of the ingredients so I altered the recipe and preparation to make it much healthier and take up less prep time by dumping everything into the crock pot.
Vegetarian Biryani Recipe
2 onions, chopped
2 tsp chopped garlic
2 cups frozen mixed peas and carrots
2 large potatoes, peeled and cubed
1 tsp ground ginger
5 mushrooms, chopped
1 pkg Shan brand Sindhi Biryani mix
1 large can or two regular cans chick peas rinsed
2 cups crushed tomatoes
2 Tbsp cashew butter disolved in a bit of water
1 tbsp lemon juice
2 cups basmati rice
biryani essence (for sprinkling on top if you have it)
egg yellow colour (for sprinkling on top if you have it)
or you can use a little saffron mixed with water and sprinkle it on top
coriander and mint leaves to layer on top (optiona)
dump everything from the onions to the crushed tomatoes into the crock pot. cook on high for 3 hours. stir well and add the cashew butter dissolved in water along with the lemon juice.
in the meantime at 2 hours and 20 mins after cooking the crockpot stuff wash the rice and rinse it well a few times then let it soak for 40 mins. boil it in 4 cups water until it is tender but not cooked through…it took about 3 minutes. drain the rice and spoon it over the stew. sprinkle the essence and yellow colour or the saffron over the rice and lay coriander and mint if using.
turn the crock pot down to low and simmer for one more hour.
before serving stir a little bit of the rice into the curry on one side to ease serving the two.
this is traditionally served with raita and a salad of cucumber, tomatoes and red onion…i’m serving it with broccoli