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    Vegan Keema Biryani - Holy Cow! Vegan Recipes

    Uploaded by

    Samuel David
    This recipe is for a vegan version of an Indian Keema Biryani that stays true to tradition but uses meat substitutes like Beyond Beef. It involves cooking basmati rice and marinating the meat substitute in a spice mixture before layering them together in a pot. The layered rice and meat mixture is cooked for 20 minutes with the lid on to allow the flavors to blend before serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Vegan Keema Biryani - Holy Cow! Vegan Recipes

    Uploaded by

    Samuel David
    548 views3 pages
    This recipe is for a vegan version of an Indian Keema Biryani that stays true to tradition but uses meat substitutes like Beyond Beef. It involves cooking basmati rice and marinating the meat substitute in a spice mixture before layering them together in a pot. The layered rice and meat mixture is cooked for 20 minutes with the lid on to allow the flavors to blend before serving.

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    This recipe is for a vegan version of an Indian Keema Biryani that stays true to tradition but uses meat substitutes like Beyond Beef. It involves cooking basmati rice and marinating the meat substitute in a spice mixture before layering them together in a pot. The layered rice and meat mixture is cooked for 20 minutes with the lid on to allow the flavors to blend before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    548 views3 pages

    Vegan Keema Biryani - Holy Cow! Vegan Recipes

    Uploaded by

    Samuel David
    This recipe is for a vegan version of an Indian Keema Biryani that stays true to tradition but uses meat substitutes like Beyond Beef. It involves cooking basmati rice and marinating the meat substitute in a spice mixture before layering them together in a pot. The layered rice and meat mixture is cooked for 20 minutes with the lid on to allow the flavors to blend before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Vegan Keema Biryani - Holy Cow!

    Vegan Recipes 5/30/21, 8:57 PM

    Vegan Keema Biryani


    My meatless version of an Indian Keema Biryani stays true to tradition
    and taste, but it's so easy to make, you could even pull it off for a
    weeknight dinner! A vegan, soy-free, nut-free and gluten-free recipe.

    Prep Time Cook Time


    15 mins 20 mins

    5 from 6 votes
    Course: Main Course
    Cuisine: gluten-free, Indian, Indian veg recipes, nut-free, Soy-free, Vegan
    Servings: 8 servings Calories: 441kcal Author: Vaishali · Holy Cow! Vegan Recipes

    Ingredients
    For the rice:
    2 cups basmati rice (place the rice in a bowl and cover with an inch of water and let it
    stand 30 minutes. Drain the water and wash the rice thoroughly in 2-3 changes of water
    or in a colander under running water)
    3 green cardamom pods
    3 cloves
    Salt to taste

    For the biryani masala:


    16 oz beyond beef (I used Beyond Beef but any vegan sausage or meatless meat that
    crumbles would work. See notes above)
    1 cup vegan yogurt (any kind is fine as long as it's unsweetened and unflavored)
    3 tbsp biryani masala
    2 tbsp garam masala
    2 heaping tbsp ginger garlic paste
    1/2 tsp cayenne (or any red chili pepper powder, use more if you like your food spicier)
    1/4 tsp turmeric
    Juice of 1 lemon
    2 tbsp vegetable oil
    1 tsp shah jeera (or cumin seeds)
    4 green cardamom pods
    2 brown cardamom pods (optional, but nice)
    5 cloves
    2 dry bay leaves
    1 tbsp kasoori methi (optional)

    1/4 cup fresh mint leaves left whole or roughly chopped)


    1/4 cup cilantro
    1 cup fried onions (like the ones you use in your Thanksgiving green bean casserole or any
    similar kind)
    Salt to taste
    https://holycowvegan.net/vegan-keema-biryani/ Page 1 of 3
    Vegan Keema Biryani - Holy Cow! Vegan Recipes 5/30/21, 8:57 PM

    Salt to taste
    A generous pinch of saffron strands
    1/4 cup nondairy milk

    Instructions
    1. To make the rice, place 3 cups of water in a microwave safe bowl with the drained and
    washed rice, the cloves, cardamom, and enough salt to flavor the rice to your liking.
    Remember, you can't add salt to the rice after it's cooked, so best to add enough now.

    Zap the rice in the microwave for 8 minutes. It should be about 80 percent done.

    You can make the rice on the stovetop, like you'd cook pasta, until it reaches the desired
    doneness. Drain the rice and set aside.
    2. Place the ground meat in a bowl, add the yogurt, 1 tbsp of the biryani masala, 1 tsp garam
    masala, the ginger garlic paste, cayenne, turmeric and lemon juice. Add half the mint and
    coriander leaves, reserving the rest for later.

    Mix well and set aside. You can do this ahead, if you like. If you make it a day earlier, cover
    and keep the bowl in a refrigerator. The longer the ground meat stands in the marinade,
    the more flavor it will absorb.
    3. Mix the saffron strands in a small bowl with the nondairy milk and set aside.
    4. Heat oil in a large pot with a tight-fitting lid. Add the shah jeera or cumin, cardamom pods,
    cloves and bay leaves. Quickly stir-fry them for about 30 seconds to a minute over
    medium heat until they begin to change color.

    Add the kasoori methi, remaining cilantro and mint, and half the fried onions. Add the
    remaining garam masala and biryani masala powders and stir them in, then add the
    meatless meat along with all of the marinade.

    Add a quarter cup of water to the bowl that the meat was in, swirl to get any remaining
    marinade, and add to the pot.

    Add salt. Mix everything well and let it come to a boil.


    5. Turn the heat to low or turn it off completely. Pour the cooked rice on top of the masala
    and spread it into an even layer with a ladle.
    6. Sprinkle on the remaining onions and, if you have some, a few mint leaves are nice too.
    Splash on the milk with the saffron strands. At this point, adding a few dots of vegan
    butter to the rice helps keep it really moist--I'd use no more than a tablespoon -- but
    that's completely optional.
    7. Cover the pot with a tight-fitting lid. Turn the heat to medium-high (more on the high side)
    and let the biryani cook five minutes. Turn the heat down to the lowest setting and let it
    cook another 15 minutes. Turn off the heat.
    8. Don't take the lid off at any point during cooking, and let the biryani stand at least 10
    minutes, undisturbed, before you take the lid off. Serve.

    Nutrition
    Calories: 441kcal | Carbohydrates: 46g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Potassium:
    146mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg
    https://holycowvegan.net/vegan-keema-biryani/ Page 2 of 3
    Vegan Keema Biryani - Holy Cow! Vegan Recipes 5/30/21, 8:57 PM

    146mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg

    https://holycowvegan.net/vegan-keema-biryani/ Page 3 of 3

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