“Mouthwatering Vegan Pakistani Brunch Delight: Aromatic Vegetable Biryani and Tangy Mango Lassi”

Allergens

None

Ingredients

• 1 cup basmati rice
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 tomato, diced
• 1 cup mixed vegetables (carrots, peas, and green beans)
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh cilantro leaves for garnish
• Mango Lassi Ingredients (separate recipe)

Instructions

1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. In a large pan, heat vegetable oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add chopped onion and sauté until golden brown.
4. Stir in diced tomato, mixed vegetables, coriander powder, garam masala, salt, and 2 cups of water. Bring the mixture to a boil.
5. Add soaked basmati rice and cook for 10 minutes on low heat with the lid on.
6. Turn off the heat and let the biryani sit covered for another 10 minutes. Garnish with fresh cilantro leaves before serving.
7. Prepare Mango Lassi using a separate recipe and serve alongside Aromatic Vegetable Biryani.

Chef’s Insight

The blend of spices and vegetables creates a rich, aromatic experience for vegan brunch lovers.

Notes

Serve the Aromatic Vegetable Biryani warm for an authentic Pakistani brunch experience.