Bhairavi Briyani
This classic Indian dish is a rice casserole filled with a variety of vegetables, chickpeas, and aromatic spices. Cooked in one pan, Briyani is easy and delicious!
Recipe by Sunyata
Fat-Free
Serves 8
Preheat oven to 375°F
Ingredients for Briyani:
2 cans chickpeas
5 cups chopped veggies (such as poblano peppers, red peppers, cauliflower, zucchini, carrots, and fresh ginger)
2 cups brown basmati rice
8 cups Briyani sauce
1 batch Ashram Tofu, crumbled up before baking
Ingredients for Briyani Sauce
28 oz crushed tomatoes
4 cups water
1 tsp whole cumin seeds
1 tsp whole mustard seeds
2 cubes of jaggery, or 1/4 cup coconut sugar
1 tbsp turmeric powder
2 tbsp curry powder
2 tbsp corainder powder
1-2 tsp Himalayan pink salt, to taste
1/2 cup cashews*
*optional, but no longer fat free when added
Instructions
Prep all the vegetables and set aside.
Begin to make the sauce. Dry roast whole seeds in a large sauce pan by placing them in the pan and turning the heat to low.
Now add the water and the jaggery.
Heat on medium and stir until the jaggery dissolves.
Add all the remaining ingredients. Bring sauce to a boil and simmer for 5 minutes.
Remove from heat and adjust salt as desired.
Add all the vegetables, chickpeas and rice to 9x 13 baking pan. Toss together.
Add enough water so that the sauce measures 8 cups.
Pour over the vegetables and rice and cover.with lid or foil.
Bake at 375°F for 1 hour and 30 minutes.
Briyani is done when the rice is cooked through and all of the excess water has evaporated. If it isn’t done all the way, cook for an additional 15-30 minutes.
Remove cover and spread out Ashram Tofu recipe on top.
Place back in oven for 15 minutes until tofu has browned.
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