Raw Vegan Biryani - Indian Style
Recipe Summary
- This recipe offers a raw vegan take on the traditional Indian Biryani, substituting chicken with seasoned coconut meat and rice with pulsed parsnip. It combines dehydrated vegetables and fresh herbs with a rich masala spice blend for an aromatic and flavorful dish.
All Ingredients - Masala Mix
- Cardamom 1 teaspoon
- Cloves 0.5 teaspoon
- Turmeric 0.5 teaspoon
- Cinnamon 0.25 teaspoon
- Garlic powder 0.25 teaspoon
- Ginger powder 0.25 teaspoon
- Chilli flakes pinch
- Sesame oil 0.5 teaspoon
All Ingredients - Dehydrated Vegetables
- White onion 0.5
- Tomato 1
- Masala Mix 0.5
All Ingredients - Meat
- Coconut meat 1 cup
- Chicken masala (poultry seasoning) 0.5 teaspoon
- Olive oil 1 tablespoon
- Coconut aminos 1 tablespoon
All Ingredients - Rice
- Parsnip 1
- Masala Mix 0.5
All Ingredients - Fresh Vegetables
- Coriander 0.5 cup
- Mint 0.5 cup
- Lemon juice juice of 1 lemon
- Sesame oil 0.5 teaspoon
- Coconut flour 0.5 teaspoon
- Water 0.25 cup
Tools You'll Need
- Food processor
- Mixing bowl
- Bowl
- Parchment paper
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Step-by-Step Instructions
Step 1: Prepare the Masala Mix
In a small bowl, combine 1 teaspoon cardamom, 0.5 teaspoon cloves, 0.5 teaspoon turmeric, 0.25 teaspoon cinnamon, 0.25 teaspoon garlic powder, 0.25 teaspoon ginger powder, a pinch of chilli flakes, and 0.5 teaspoon sesame oil. Stir well until all spices are thoroughly mixed.
Step 2: Prepare and Dehydrate Vegetables
In a separate bowl, add 0.5 diced white onion and 1 diced tomato. Add half of the prepared Masala Mix to the vegetables and stir to coat evenly. Spread the seasoned vegetables onto a dehydrator tray lined with parchment paper.
Step 3: Prepare and Dehydrate Coconut Meat
In another bowl, combine 1 cup of coconut meat, 0.5 teaspoon chicken masala (poultry seasoning), 1 tablespoon olive oil, and 1 tablespoon coconut aminos. Mix thoroughly to coat the coconut meat. Spread the seasoned coconut meat onto a separate dehydrator tray. Dehydrate both the vegetables and coconut meat for until slightly crispy.
Step 4: Prepare the Parsnip Rice
Pulse 1 parsnip in a food processor until it reaches a rice-like consistency. Transfer the pulsed parsnip to a large mixing bowl.
Step 5: Combine Fresh Ingredients for Rice
Add the remaining half of the Masala Mix to the parsnip. Then add 0.5 cup chopped coriander, 0.5 cup chopped mint, the juice of 1 lemon, 0.5 teaspoon sesame oil, 0.5 teaspoon coconut flour, and 0.25 cup water to the bowl. Mix all ingredients thoroughly until well combined.
Step 6: Assemble the Biryani
Once the dehydrated vegetables and coconut meat are ready, add them to the large bowl with the parsnip mixture. Mix everything together until all components are evenly distributed. Serve immediately.
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