Oil-Free Vegan Breyani

You will need an electric pressure cooker

1 medium onion, finely sliced

2 star anise

2 small pieces cinnamon stick

2 cloves

3 cardamom pods

1 tender sprig curry leaves

2 bay leaves

¼ tsp fennel seeds

¼ tsp cumin seeds

2 large cloves garlic, minced

2 medium potatoes washed, peeled and quartered

1/3 cup (80ml) sliced green beans

1/3 cup (80ml) sliced carrots

1/3 cup (80ml) peas (fresh or frozen)

1 tbs (15ml) coriander powder (use ½ tbs for less spicy)

½ tsb (7.5ml) cumin powder (use 1 tsp, 5ml, for less spicy)

1 tsp (5ml) turmeric powder

1 tsp (5ml) garam masala

1 tbs (15ml) mild chilli powder or mixed masala

1-2 tsp (5ml –10ml) salt

¼ cup (60ml) roughly chopped mint leaves

1 large gem tomato, finely diced

1 cup (250ml) par-boiled basmati rice

2 ½ cup (625ml) boiling water

Place the sliced onion on an oven tray and grill for 10 minutes in a hot oven, until golden brown (keep an eye on this as it does have a tendency to burn quite quickly).

Once done, remove and keep aside. Turn on your pressure cooker and set it on manual cooking for 20 minutes.

Toss in the dry condiments, star anise, cloves, cardamoms, curry leaves, bay leaves, fennel seeds and cumin seeds. Let this roast for about a minute until the curry leaves start to dry up.

Add the garlic – fry for a few seconds. Toss in all the vegetables, potatoes, green beans, carrots and peas followed by the coriander powder, cumin powder, turmeric powder, garam masala, chilli powder, salt and grilled onions.

Give this a good mix. Cook this for about a minute or two, stirring continuously. Add the mint leaves and tomatoes, cook for another 2 minutes.

Now toss in the rice, then pour in the boiling water. Give it a stir. Place the lid on the pressure cooker and pressure cook for 20 minutes. Serve with vegan raitha or dhall and salad.

● TIP: If you are using up-to-date potatoes, cut them into halves and pressure cook for 12 minutes. I used sifra potatoes, which are firmer.

● Recipe: https://wp.me/p5WmT0NE