Vegan Aloo Dum Biryani

For the Rice:

For the Baby Potato Mixture:

2 cups baby potatoes (boiled and halved)
1/2 cup brown onions (Birista)
2 tomatoes, chopped
1/2 cup green peas (fresh or frozen)
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
2-3 tablespoons biryani masala (or garam masala)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
2-3 tablespoons oil
Whole spices (1-2 bay leaves, 4-5 cloves, 2-3 cardamom pods, 1 small cinnamon stick)
Salt to taste
Fresh coriander leaves for garnish (optional)
Vegan Yogurt for serving

Cook the Rice:

In a pot, bring 4 cups of water and 1 teaspoon of salt to a boil.
Add the soaked basmati rice and cook until it's about 70% done (about 7-8 minutes).
Drain and set aside.

Prepare the Baby Potato Mixture:

In a large bowl, combine the boiled baby potatoes, brown onions, chopped tomatoes, green peas, green chilies, ginger-garlic paste, biryani masala, turmeric powder, and salt.
In a large pot, heat oil over medium heat.
Add cumin seeds and whole spices; sauté until fragrant.
Add the combined baby potato and mixture to the pot, and sauté for about 5-7 minutes until the potatoes are cooked.

Combine Rice and Baby Potato Mixture:

Cook the Biryani:

Cover the pot with a tight-fitting lid, reducing the heat to low.
Cook for another 15-20 minutes until the rice is fully cooked and has absorbed all flavors.
Alternatively, you can seal the pot with dough or a clean kitchen towel before placing the lid to trap steam.

Serve:

Fluff the biryani gently with a fork, garnish with fresh coriander leaves if using, and serve hot with a side of vegan yogurt and salad.

Vegan Aloo dum biryani