Welcome to GrubAllergy! Today, we bring you a delightful vegan recipe rice dish inspired by the rich culinary heritage of Kashmiri Pandit cuisine. This Kashmiri Veg Biryani is a no-onion-garlic recipe for veg rice that beautifully marries the sweet and fragrant flavours of Kashmir. Utilizing aromatic spices such as green cardamom, saffron, and javitri, this vegan biryani recipe gets a unique sweetness from raisins and a nutty crunch from melon seeds. For those who can enjoy nuts, feel free to add some fried almonds or cashews for an extra layer of richness. This dish is perfect for those with food allergies, ensuring a safe and flavorful meal.
This Kashmiri Biryani is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Allergy-Free Ingredients:
- Basmati Rice: 1 cup (washed and soaked for 15-20 minutes)
- Water: 4 cups (for cooking rice)
- Saffron: 1 tsp
- Non-dairy milk: ½ cup + ¼ cup
- Cloves/Lavang: 10
- Cinnamon: 1 inch – 2 pieces
- Star anise: 2
- Green Cardamom: 8-10 pieces
- Javitri (Mace): 1
- Golden Raisins: 1 tbsp
- Melon seeds: 1 tbsp
- Mixed cut vegetables of your choice: 3 cups
- Shahi jeera: 1 tsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Garam masala powder: 1 tbsp
- Ginger powder: ½ tsp
- Nutmeg powder: ½ tsp
- Fennel seeds: 1 tsp
- Vegetable oil: 2 tbsp
- Lemon juice: 2 tbsp
- Salt: to taste
- Fresh mint: for garnishing
Method:
Prepare Saffron Milk:
Mix the warm non-dairy milk with saffron and keep it aside for 5-10 minutes.
Cook Rice:
- In a muslin bag, add 1 star anise, 4-5 cloves, 1 cinnamon stick, and 4-5 green cardamom.
- Boil water in a pot, add 1 tsp vegetable oil, the masala bag, and salt to taste.
- Once the water boils, add the soaked rice and cook for 5 minutes or until 3/4 done.
- Drain the excess water, wash the rice with cold water, and set aside to cool down.
Prepare the Vegetables:
- Heat a pan over medium heat, add oil and shah jeera, cinnamon stick, star anise, green cardamom, javitri, and cloves.
- Add raisins and melon seeds, giving it a quick mix.
- Add mixed vegetables and mix well.
- Add turmeric powder, red chili powder, 1 tbsp garam masala, ginger powder, fennel seeds, and salt to taste. Mix well.
- Cover and cook for 4-5 minutes or till the vegetables are half cooked.
- Add ½ cup non-dairy milk (I am using oat milk), ¼ cup water, and freshly ground nutmeg. Mix well and cover and cook for another 2-3 minutes.
- Add lemon juice, give a quick mix, and the gravy is ready.
Assemble the Biryani:
- Take a deep-bottomed pot and spread a layer of vegetables.
- Add a layer of rice, sprinkle some salt, garam masala, saffron milk, and fresh mint.
- Repeat the steps until all the veggies and rice are used up, with the last layer being rice.
- Cover the pot with a tight-fitting lid and cook on low flame for 30-40 minutes. Alternatively, place a tava or griddle on the flame and then place the biryani pot on top. Cook for 30-40 minutes on low flame.
- Let the biryani rest for 5-7 minutes before serving.
Serving Suggestion:
Serve equal portions of rice and vegetables with your choice of raita, onion salad, pickle, or papad.
Conclusion:
Enjoy this rich and aromatic Kashmiri Veg Biryani, an authentic plant-based biryani that’s free from common allergens, making it perfect for various dietary needs. This vegan rice dishes recipe is a splendid addition to your collection of healthy vegetarian rice dishes, embodying the vibrant and fragrant essence of Kashmiri cuisine. Happy cooking!
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