Name: Vegetable Biryani, 30-minute recipe
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 10 servings
Ingredients: 1 1/2 cups basmati rice ((washed in running water)); 2 dry bay leaves; 6 cloves; 6 green cardamom pods; 1-inch piece cinnamon; 2 black cardamom pods; 2 tsp caraway seeds ((shahjeera). You can sub this with cumin seeds but try to use it if possible. It adds great flavor to biryanis.); 1 tbsp vegetable oil; 2 medium carrots ((finely diced -- you want the pieces to be fairly small, about 1/2-inch square, to cook fast)); 2 medium potatoes ((finely diced)); 2 heaping tsp ginger garlic paste; 2 tbsp cilantro or coriander leaves; 2 tbsp fresh mint leaves; 2 tbsp fresh dill leaves ((optional, but nice)); 1 1/2 cups vegan yogurt; 2 heaping tbsp biryani masala; 1/2 cup raw cashew pieces ((optional)); 12-14 oz baked tofu or super firm tofu ((cut into small cubes)); 1 cup fried onions ((use storebought kind like French's, or the kind you get at the Indian store, or make yourself. Use this, no matter how "healthy" you're feeling. It is important for a true biryani)); Salt and ground black pepper to taste