Tuesday, October 25, 2011

Vegan Biryani


One of the first vegan entrees I made at work was Vegetable Biryani.
I think I sold 20 or so. That was a lot at the time.
Now I need 100+ (12 4-inch shot guns).

basic recipe:
5 gallons cooked rice, 2 gallons garbanzo beans, 1 gallon diced red bell peppers, 1 gallon diced carrots, 1 gallon diced red onions, 2 cups minced jalapenos, 6 cups olive oil, 3 cups minced ginger, 1/2 cup curry powder, 1/2 cup ground coriander, 1/2 cup turmeric, 1/2 cup cumin, 1/2 gallon golden raisins, 3/4 gallon frozen peas
Salt to taste
1 case whole roasted salted cashews

My secret ingredient is yellow curry paste and a bit of the cooking liquid from the garbanzo beans to keep it moist.
For the rice I combine basmati and jasmine. This is another secret. Basmati by itself is too dry and loose and jasmine by itself is too sticky. When combined it is perfect.

vegan biryani sold as a small plate
prep work
big batch cooking
shot guns
vegan biryani with roasted cauliflower and daal




by Brian P. McCarthy







The Vegan 
Family Cookbook
by Brian P. McCarthy



2 comments:

  1. ahhh...that's what a 'shotgun' is in cooking.

    ReplyDelete
  2. Definitely delicious! Lots of vegetables that will make your taste bud wonder.

    ReplyDelete