In this South Indian style Biryani, fresh coriander and coconut milk are combined to create a truly unique flavor. The dish contains chunks of textured vegetable protein on a bed of Basmati rice seasoned with red chili powder, turmeric, mint, and ginger-garlic paste. Serve this biryani with a cooling side dip to even out the strong spices.

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High-Protein Beet Biryani With Basmati Rice [Vegan]

Serves

3

Cooking Time

30

Ingredients

  • 1 1/2 cup basmati rice, soaked in water for 20 minutes
  • 1 medium beet, chopped
  • 15-20 chunks of textured vegetable protein, soaked in warm water for 20 minutes
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1 green chili, chopped
  • 1/2 tablespoon ginger-garlic paste
  • 1 cup mint leaves
  • 1 cup coriander leaves, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons coriander powder
  • Salt, to taste
  • 1 teaspoon lemon juice
  • 2 cup thick coconut milk
  • 4 cloves
  • 1/4 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon black cumin seeds
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Preparation

  1. Soak the textured vegetable protein chunks in warm water for 20 minutes. Squeeze water from the chunks and chop them. Blend mint and coriander leaves in a mixer adding 2 tablespoons of water. Keep it aside. Heat 3 tablespoons groundnut oil in a saucepan. Add cloves, cinnamon, bay leaf, and caraway seeds.
  2. Add chopped onions and green chilis, cook for 1 minute until it turns golden brown. Add chopped tomatoes and mash the pulp. Add chopped beetroot and textured vegetable protein chunks. Stir well.
  3. Add ground mint-coriander paste, turmeric powder, red chili powder, and coriander powder. Stir everything well and add a little salt. Add 1 cup water and cook it covered for 10 minutes.
  4. Add coconut milk and 1/2 cup water. Once it starts boiling, add rice, lemon juice, and salt to taste. Mix everything well and cook it covered on low-medium flame until the rice is done.


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