Spicy Vegan Biryani

Ingredients:

• 2 cups Basmati rice
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup cashews, soaked
• 1/4 cup vegan yogurt
• 2 tablespoons oil
• 1 tablespoon ginger-garlic paste
• 1 tablespoon biryani masala
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• A handful of fresh mint leaves
• A handful of fresh coriander leaves
• Salt to taste

Instructions:

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. In a large pan, heat oil over medium heat. Add cumin seeds and fennel seeds, and sauté for a minute.
3. Add the chopped onion and ginger-garlic paste. Cook until the onion turns golden brown.
4. Add the tomato puree and cook for a few minutes until the oil separates.
5. Add the soaked cashews, vegan yogurt, and all the spices (biryani masala, turmeric powder, garam masala, red chili powder, and salt). Mix well.
6. Add the mixed vegetables and cook for another 5 minutes.
7. Add the soaked and drained basmati rice to the pan. Mix gently to combine the rice with the spices and vegetables.
8. Add enough water (approximately 4 cups) to cover the rice. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes or until the rice is cooked and the water is absorbed.
9. Turn off the heat and let the biryani rest for 5 minutes.
10. Garnish with fresh mint and coriander leaves.
11. Serve hot and enjoy!