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.
High-Protein Beet Biryani With Basmati Rice [Vegan]
- 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
- 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.
- 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.
- 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.
- 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.