Mark of Pitchshifter’s Vegetable Biryani

4.8 (2 reviews)

1/2 tsp. cumin
1/2 tsp. mustard
1/2 tsp. sesame seed
1 tsp. hot red pepper powder
1 tsp. cumin
1 tsp. coriander powder
1/2 tsp. turmeric
1/2 tsp. garam masala
1/4-1/2 tsp. Pav Bahji masala
2 cups water
1/2 medium potato, chopped
1 cauliflower floret, chopped
1/4 sweet red pepper, chopped
1/2 carrot, peeled and sliced
1/4 cup eggplant, chopped
1 small, fresh, hot green pepper, chopped
1 Tbsp. fresh coriander leaves (cilantro), chopped
1 Tbsp. fresh coconut, chopped
Pinch freshly grated ginger
1 cup uncooked rice
1 tsp. salt
1/2 onion, chopped
1/2 tomato, chopped

• In a large saucepan, heat 1 1/2 Tbsp. vegetable oil.
• Combine the cumin, mustard and sesame seeds.
• Cook the seed mixture in the oil. When the seeds start to pop, add the pepper powder, cumin, coriander, turmeric, garam masala and Pav Bahji masala.
• Add the water, potato, cauliflower, peppers, carrot, eggplant, coriander, coconut, and ginger. Bring to a boil.
• Lower the heat and add the rice and salt.
• Bring the mixture back to a boil. Once the mixture boils add the onion and tomato.
• Simmer on low, half-covered, for 15 to 20 minutes, adding more water if needed (the mixture might still look damp). Let sit a few minutes, then serve.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind