Hello friends of Hive. I don't post often these days. To tell you the truth I'm tired. The summer is over, and being a restaurant kitchen worker means I should be less busy. That would allow me to go at a regular pace, and have my days off.
Well it turned out, that for some reason the restaurant is as busy as ever. Also an employee, that is the only other one working in my section, went away for a month and the new employee decided not to show up for the second week. I worked long hours each day and ran like a hamster on a wheel.
Now the other guy is back so I can breathe a little.
I also had a problem with my fridge so many of my things were thrown out. I didn't buy many groceries and cook as much. This now has been rectified, sort of, so I am able to share a post.
This time I will share my attempt at vegan bryani.
Many of you will be familiar, or even experts, at making this delicious rice dish.
Most people will think of India when they think of biryani. I am sure that similar dishes come from all over the world, and have different names and varied seasonings.
My version is based on recipes that had meat in them, which tend to be more authentic. This is a vegan version. I hope I will not make traditional cooks angry if I dare to call this biryani. Just try to find me okay?
Biryani spice blend
4 stick Cinnamon
2 tbsp Fennel Seeds
2 tbsp Cumin Seeds
8 Cloves
15 green Cardamom
4 Black Cardamom
1/8 tsp mace powder
20 small red Chillies
1/4 cup Coriander seeds
4 Star Anise
1 tbsp black Peppercorns
4 bay Leaves
It's impossible to find mace strands here, which is the outside of a nutmeg. In fact I have never seen it in my life. I had to settle for ground mace. If I didn't find the mace, I would have substituted with nutmeg.
I could go to the store around the corner and buy a biryani spice blend in a packet, but I opted to make it myself. I do have plenty of spices on hand that I need to use.
After toasting the spices starting with the larger ones first, I put them in my food processor to grind.
Wrong!
I transferred this to my bullet blender to get the powdery grind. I should invest in a mortar and pestle but then I would have to work extra hard.
This was fragrant and smelled like a future biryani.
There was a good amount which I can use in the future. It's good to have on hand. Next time, I can skip this step.
In many vegetable biryani recipes there seems to be some common ingredients, such as cauliflower, potatoes, carrots and green beans. I omitted the green beans and added a zucchini. I had some that needed to be used. I also don't love green beans. Don't get me wrong, I do like them.
Biryani vegetables
300g cauliflower marinated
150g carrot marinated
350g potato marinated
200g zucchini marinated
200g oyster mushrooms
100g onions diced
3 or 4 fresh chili peppers or your preference
30g garlic
25g ginger
I had debated whether to add tofu or not. I opted to use up the mushrooms that I had in the fridge. Oyster mushrooms are easy to find here in the city, and are some of my favourites.
Some people prefer, and even insist that the veggies be in good chunks. I just chose a size that appealed to me and chopped everything this way.
To me the size I chose would determine the amount of time I would cook them. They are first cooked alone, then with the rice added later.
Marinade for vegetables
2 cups vegan yogurt unsweetend
1 tsp garam masala
1tsp chili powder
1tbsp salt
2 tbsp biryani spice blend
1 tsp turmeric
I have seen different variations and amounts of all the ingredients. I just go by feel. I have given the amounts that I chose.
After mixing the vegan yogurt with the spices, I marinated the vegetables with it. This was left in a bowl while I prepared the rice.
I usually buy the same basmati rice all the time. I really don't know which is the best quality. I will have to ask my Indian co workers.
I chose an amount out of the blue, as I don't follow recipes.
2 cups of basmati would be the amount to rinse very thoroughly as I usually do with rice. This was soaked for half an hour as recommended.
To add to rice for cooking
3 cardomom pods
2 cinnamon sticks
3 cloves
2 bay leaves
1/2 tsp cumin seeds
1/4 tsp mace
1 tsp salt
Do not cook the rice all the way.
It will cook further with the vegetables. I cooked it until it was still firm, but able to bite the grain.
When you achieve this cooking of the rice, drain the water out and set aside. I also took out the big spices.
There is another important part of biryani, which in my opinion, should never be omitted. This is fried onions to layer with the rice.
Fried onions for layering
3 medium onions
1/8 cup oil for frying
Almost all the recipes use sliced onions, however there are some that use store bought fried onions for convenience. I am not opposed to convenience at all. I may do that in the future.
I don't often use a lot of oil, but in this case I chose a good amount to ensure that the onions were fried well.
This is the part where I make sure they are not burned and cooked as evenly as possible. No walking away for this.
If I deep fried them coated in flour, they would be crispier but the flavour will still be there.
When they were done I put them on a paper towel.
Meanwhile I prepared saffron water for later.
I chose a random amount of water, around a cup or two. I added around a teaspoon of saffron threads.
Saffron can be found in many stores. I have purchased it a couple of times and it was not expensive for a good amount. I will not do that anymore. Real saffron should cost quite a bit. Even then, you could be swindled.
Fortunately around the corner is a little shop with imported items all from Spain. I purchase a very tiny box of saffron for 15 dollars. I trusted that this would be the real stuff. it seems good but I am not sure if it is the finest that you can get. I really wouldn't know.
To start cooking the marinated vegetables, I add spices to the hot oil in a pot that I chose for the biryani. I think a heavier pot would be ideal but this stainless steel pot worked for a Canadian kitchen.
Spices for cooking the final part of the biryani
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 or 4 cardomom pods
5 or 6 whole cloves
2 or 3 dried chilies
1 cinnamon stick
Keep in mind, that I chose these random amounts based on what I have seen in recipes. They all vary to a certain degree. Some omit certain items and some add others in different amounts.
After tempering the spices add the chopped onion, cook until translucent.
Then add garlic, ginger and chilies.
When the onion, garlic and ginger are cooked, add the marinated vegetables and mushrooms.
Cook them until almost tender with a bite. This is how I chose to do it. Some people blanch them first.
Layering
Some people layer the rice with the vegetables. I just layered the rice with the onions. I left the vegetables on the bottom, then added a third of the rice with a layer of fried onions. Then a layer of rice and onions and the final layer.
There are a few steps to take before covering the pot.
Mint and cilantro for the top. I chose a small handful for each, chopping them roughly.
The saffron water was drizzled over the top. I used it all.
I happened to have a dairy free ghee in my fridge. I'm sure this is not the healthiest in the world but it's the closest thing to ghee. I was in an Indian store and the guy introduced this to me assuring me that it was vegan. I looked it up to make sure, and there is no dairy in it. It's not something I use often.
In the case of biryani, I didn't want to hold back. Biryani is time consuming and rather festive. This is when the big guns come out.
The lid was placed on top and the pot was on low. I left it for around 30 minutes or so without uncovering. It was kind of scary.
After lifting the lid I decided to cover and go for a few more minutes.
Some people use certain other ways of cooking which of course would determine how long it cooks. I know that some people have it cooking on a fire or gas. I used an electric stove and did everything blindly. I am an amateur at this.
It is warned that you should be very careful mixing the rice with the vegetables at the end. You don't want to break the rice. It would be a mess.
Gently lift the edges of the mixture and fold until the vegetables from the bottom are mixed in.
I have to admit, this was worth the time and effort spent.
I am now interested in trying other vegetables and perhaps tofu or tempeh.
It's very common for biryani to be served with raita but I didn't have anything to make it with.
I accompanied the rice with salad and a dressing along with a side of marinated cabbage which I had in the fridge. A random decision.
Usually rice is just a side dish but for me, biryani is a perfect main course.
I really loved this, but would never let my Indian co workers taste it. I know they would criticize it even if it were better then what they make.
I will never know for sure.
Have a great day and thanks for your visit.
design by: @KidSistersPhotos taken with a Nikon D7500
Hi @carolynstahl
It's great to see you in the community again, this will always be your home, although I understand that you are busy.
The recipe you share looks delicious, you have also given a great explanation of the use of spices, and according to what @hindavi says, your dish is perfect.
Hugs!
Thank you very much for giving me credit😊😊 The cook @carolynstahl worked hard to make biryani.
All of you are very kind people. I admire you @sirenahippie. :)
I really miss home when I'm not here haha. It's just difficult to do a post when I don't have lighting or a good cell phone. I have to set up a tripod for selfies haha, with a camera ,and lights on stands. I edit the photos and of course write. It's a bit of work when I am exhausted. The restaurant never seems to slow down. I hope to get back into the groove soon. These Canadians love their night out but I shouldn't complain, as they pay my rent.
Having the approval of @hindavi means the world to me.
Thank you @sirenahippie!
You worked hard dear, that is true to admire real work As it is my traditional food I knew how it has been done. so all credit is yours. nice to see your post after a long time. :)
That looks fantastic, I do love adding fresh coriander to many dishes, I'm sort of addicted to the taste and aroma..I didn't make Biryani myself yet although today I made a creamy mushroom and chickpea masala. I love the coconut cream. I also try to add crunchy steamed broccoli to every curry too!
Do you do much frying with seed oils? It can make things very greasy. I see they are very unpopular these days as being the root cause of all our ills, but it does seem as though it is in nearly all foods and sauces.
Hi there @mypathtofire. I am guilty of using sunflower and canola. I know, it hurts to say it. These are the worst but also the least expensive. When it comes to cooking I go cheap and neutral. When it comes to salad dressing I spend more money on good olive oil. The price of all oils here has more than doubled in the last 5 years. It's crazy. I haven't tried avocado oil yet.
When I see prices in the US and Canada it's quite mind blowing how much more expensive fruit and veg is.
The thing with olive oil is if it's mixed with canola oil too.
Yum @carolynstahl, I love breyani, yours sounds and looks so good! It's a lovely winter meal. Raita is sooo good, but really not necessary all the time. A job well done!
Oh I'm glad you don't think the raita is necessary. I do agree, although it's not something I love anyway. Like a lot, not love haha.
Thank you @lizelle!
Nicely done perfect. You are very clever at making food I like your style. you made very good biryani masala. thank you for sharing delicious food. :)
This is a big compliment coming from you my friend. I am happy to have your approval. It's now one of my new favourite dishes.
Thank you for your support.💚
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Thank you very much @foodiesunite.
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Thank you @plantpoweronhive !
Nice attempt! I often here about biryani here on hive community, in Italy it's albot so popular, but yes I always see non vegan version, the fact that you made a vegan version it's so nice and the result looks super good ❤️❤️
Oh wow I didn't know it was popular in Italy. That's interesting. I have only had it one time before making it. Here it is not so popular among Canadians.
Thank you very much @noemilunastorta
Wow vegan briyani?, certainly not chicken or mutton. To my surprise mushrooms are again more tempting than meat. I love the very complete blend of natural spices you used, how it shows the true characteristic of briyani. It's so delicious, I think as you said other vegetables like tofu and tempeh would also be delicious in the rice.
Thanks for the great recipe my friend!
I really appreciate your approval. The mushrooms left nothing to be desired. In fact I would use double the amount next time. There is more experimenting to do with this dish.
Thank you for your praise @nurfay💚
I love your style, how you cook and the detailed explanation, really this recipe is very exotic, there are some ingredients that here in my ai's I don't usually see, but this dish looks exquisite! thank you for your time and for sharing your recipe with us.
Best regards! 😊🌹
I have to admit, this was a long preparation. I want to do it faster next time. I was not sure how it would turn out so I was more careful. It was worth the work, but I'll find shortcuts haha.
I am fortunate to live in a very multicultural city bringing demands for such exotic spices. Most Canadians don't use them actually haha.
Thank you so much @carisma77!
Delicioso ese arroz con esos vegetales es una tentación grande verla
Muchas gracias @leidys01!!!
This looks absolutely delicious! I will definitely be making this at home so thanks for sharing. Sending you blessings.
I am happy to hear that you will be making this. It's delicious. Thank you @desireeart!
I'm glad to hear things are easing up at work and that you're able to get back into cooking and sharing. Your vegan biryani delicious—can't wait to see how it turned out!
It seemed like things eased up for a minute, then out of nowhere it went crazy again. There is always something going on that brings people to the city looking for a good time. The cold weather doesn't stop anyone haha.
I won't complain too much. They pay my rent.
Thank you for your kind words @pranwala!
Glad to see you back. Very yummy looking dish with elaborate preparations and lots of ingredients. I would never be able to cook such complicated dish. I would ruin all the stuff by over cooking or burning them with high heat. But I would love to have a taste of nice recipe and good food!
Hope you’ll have much easier time from now on. It’s just amazing how the restaurant continues to be very busy with people.
I have to admit, it is a project and a half for a Canadian to make this dish. I'm sure there are people around the world that can do it blind folded. I must practice, because it's now one of my favourite dishes.
It's truly strange to all of us in the restaurant that it never slows down for much time. Last weekend was over the top. It was as if it were summer.
I am going soon to work and crossing my fingers for a smooth day.
I'll try to get back in the groove but Christmas is coming and the people here start their parties in November coming with groups to the restaurant.
Hope that you would have a nice and smooth day at work.
So, people there like to eat out at restaurants a lot. They do celebrate Christmas in November! That’s very proactive for parties.
You’ll be able to cook this fish blind folded soon!💐
Hello lady @carolynstahl good day
I'm sorry about what happened to your fridge and you had to throw away a lot of things
I love rice, this recipe is great. The dish looks really delicious
Yeah the fridge continues to give problems so I cannot buy much until I call my apartment landlord. I really don't want to haha.
Thank you for your kind words @miprimerconcurso!
Good morning dear friend @carolynstahl
I'm so sorry about what happened at your job and you had to work so hard and be very tired
I'm sorry about what happened to you with the refrigerator.
I love the ingredients you used for this recipe.
I appreciate the knowledge you have, you always prepare delicious dishes
I really appreciate your caring kind words my friend @jlufer. I am on my way soon to see if things have slowed down but it seems people here love to spend money in restaurants. It pays my bills but yes it's tiring to run for 8 hours straight non stop haha.
Thank you for your lovely visit!
Hello my lovely friend, it's good to see you back, your recipes always leave us amazed, I love your cooking creations, they always have a special touch, the plating is spectacular.
It means a lot to have your compliment as I feel you are a master in the kitchen.
Thank you my friend @edwing357 !
Wow, you flatter me with your words dear friend, thank you very much indeed, my kitchen always carries aromas with lots of love.🤗😊💕
You must have consumed much time in preparing this,
You really worked so hard to make this exquisite dish.
It looks nice