The Vegan Biryani is one of our customer’s favourites Main Course dish. So we thought you would love to know how to cook it by yourself! Good for one person.
- 75 grams white quinoa
- 20 grams carrots
- 20 grams cauliflower
- 40 grams of both green and yellow zucchini
- 5 grams cashew nut
- 2 grams raisin
- 5 grams ginger
- 25 grams garlic
- 25 grams fresh tomatoes
- 2 grams fresh coriander
- 2 grams fresh mint
- 10 grams biryani masala
- 3 grams turmeric powder
- 200 millilitres homemade vegetable stock
- 15 millilitres of sunflower oil
- 20 grams sweet potato
- 30 grams coconut cream
- 20 grams cucumber
- 25 grams red onion
- 1 large lemon
Step 1: Cook the quinoa using vegetable stock and set aside.
Step 2: In a hot pan add sunflower oil, add chopped ginger and garlic, Sautee until its translucent.
Step 3: Add carrots, cauliflower and cook further for five to seven minutes, turn down the heat and add the masala and turmeric powder, using a wooden spoon keep turning the vegetables until the masala is cooked, simmer for ten minutes, add fresh tomatoes and zucchini, while the vegetables are simmering pick the coriander and mint and chop finely.
Step 4: For the raita, mix the coconut cream with chopped mint using a whisk till mixed well.
Step 5: Make a kachumber salad using red onions, chopped coriander, lemon juice cucumber and tomatoes.
Step 6: Using a peeler, peel thin slices of sweet potato, deep fry and place them on a kitchen towel to drain the excess oil.
Step 7: Mix well the quinoa with the masala, add roasted cashew nuts and raisins before serving it hot.
Step 8: Garnish with coriander leaf.
Step 9: Serve hot and enjoy.
NUTRITION BENEFITS :
– Calories: 551
– Fat: 24.9 gm
– Carbs: 63.0 gm
– Protein: 13.1 gm
By Chef Wisdom Mwandoe