This is it! The meal of all meals, the ultimate rice dish: the BIRYANI! You will often hear people using the word pulao to describe this dish. Some people say there is a difference between the two, some people say they’re fundamentally the same, but now present regional differences. Either way, the dish is fragrant and fabulous, like most Indian dishes, and is made using only one pot, which is pretty cool, if you want my opinion!
- 1/4 cup coconut oil
- 6 green cardamom pods, cracked open
- 5 cloves
- 4 star anise pods
- 1 cinnamon stick, broken in half
- 1 whole nutmeg seed, smashed
- 2 jalapeño peppers, cut in half
- 1 medium onion, diced
- 1 bay leaf
- 1/2 teaspoon turmeric powder
- 1 tablespoon sea salt
- 5 cups mixed vegetables (here I had potatoes, carrots, greens beans, and sweet peas)
- 1 tablespoon garlic-ginger paste
- 6 cups water
- 1 can coconut milk
- 1/2 bunch cilantro, minced
- 2 tablespoons garam masala
- 4 1/2 cups basmati rice, rinsed and drained
Preheat oven to 400°. In a large oven-roof soup pot with a lid, or large Dutch oven, heat the coconut oil over medium-high heat. Add the cardamom pods, cloves, star anise pods, cinnamon, nutmeg, and jalapeño peppers, and sauté until fragrant, about 2 minutes.
Add the onion and the bay leaf, and sauté until the onion is translucent, about 4 minutes. Add the turmeric and sea salt, and continue cooking for two more minutes.
Add the vegetables, garlic-ginger paste, 6 cups water, coconut milk, cilantro, and garam masala, and bring to a boil. Taste the broth and adjust seasonings, if necessary. Add the rice and return to a boil while stirring. Cover, transfer to the oven, and cook for 45 minutes. Remove from the oven and let steam 10 minutes. Serve with fresh cilantro, raita, and other curries.
Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram. Bon appétit!