Vegan Breyani

1 electric pressure cooker

1 medium onion, finely sliced

2 star anise

2 small pieces cinnamon sticks

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 (80m) sliced carrots

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

1 tbs (15ml) coriander powder

½ tsb (7.5ml) cumin powder

2 tsp (10ml) 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) mint leaves, roughly chopped

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 quickly. Once done, remove and keep aside.

Turn on the pressure cooker and set it on manual cooking for 20 minutes. Add the dry condiments – star anise, cloves, cardamoms, curry leaves, bay leaves, fennel seeds and cumin seeds. Let them roast for about a minute, until the curry leaves start to dry. Add the garlic and fry for a few seconds. Add 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. Mix it well.

Cook this for about a minute or two, stirring continuously. Add the mint leaves and the tomatoes. Cook for another two minutes. Add the rice then pour in the boiling water. Mix it. Place the lid on the pressure cooker and cook for 15 minutes. Serve with vegan riatha or dhal and salad.