Indian Soy-Keema Biryani

Embarking on a vegan lifestyle requires change in thought, consumption and consumerism. However, whenever asked the question "don't you find it difficult" I can comfortably say that it has been a rather easy progression-one that has not involved much stress, inconvenience or inner conflict. In fact, becoming vegan has been one of the easiest choices I have had to make!

In my recent experience I have found that it has been others who have been more affected by my veganism than myself. One of the positive outcomes has been the innovation and SOYersion of foods cooked by those close to me. The following twist on "Indian Keema Biryani" is a recipe created by my Mother, reminding me of those Sunday Keema Dinner nights at de Cherante.

"Indian Soy Keema Biryani"
Factoid: "Biryani" refers to an Indian rice preparation (there are hundreds of varieties)

Main Ingredients:

• 1/2 cup canola oil
• 1 cup (not heaped) basmati rice
• 1 packet of soy ground-rounds, seasoned (President Choice makes a good one)*this is a soy product that simulates ground beef or what is called "keema" in Hindi
• 1 large red onion
• Fresh piece of ginger (size of your thumb)
• 4-5 garlic cloves
• 1/2 cup frozen or fresh peas or mixed vegetables *carrots, green beans, cauliflower, lima beans, peas
• 2 cups water

Spices:

• salt to taste
• 1 heaped Tbsp. whole cumin
• cinnamon sticks (1)
• whole cardamom pods (5)
• bay leaf (1-2)
• 1 tsp. roasted cumin powder (slowly roast whole cumin in a dry pan over slow heat and then grind the amount you need in a mortar. roasting gives for a more intense flavour. for a quicker alternative, add powdered spice in some heated oil and swirl it once. )
• 1 tsp. roasted coriander powder (see roasting instructions above)
• 1 heaped tsp. tumeric
• 1/2 tsp/ paprika
• 1/4 tsp. ground red chilli pepper

Add spices according to your taste/threshold, no need to measure exactly.

Steps:

1. Wash rice several times, until water on top becomes clear. Soak rice for 1/2 hr if possible (soaking rice makes it cook faster and makes rice softer and longer)
2. Chop onions into med. size pieces
3. Cover the base of a heavy pot or pressure cooker with canola oil, heat on medium-high
4. Once oil has heated add whole cumin seeds (to test put one seed in oil and if it crackles or quickly rises it is ready). This part is crucial, do not over cook the seeds or they will burn, become bitter and the base of your dish is caput. Instead, watch it carefully, and in a few seconds it will be done.
5. Immediately add onions after seeds, to avoid over cooking seeds. Cook till onions become pink.
6. Add minced garlic and ginger to onions. Both garlic and ginger cook fast, so do this step lickity-split!
7. Add cinnamon stick, cardamom pods, bay leaf, roasted cumin powder and coriander powder-stir quickly so nothing sticks to the pot.
8. Drain the rice, add rice to pot and mix well. The rice should be coated with the oil. Keep stirring.
9. Add tumeric, paprika and red chilli powders. The rice should be slightly yellow because of the tumeric.
10. Add peas and ground rounds "soy keema" -stir.
11. Add 2 cups water (ideally hot water) to cover rice and maybe a few inches above the rice line. For every cup of rice, 2 cups water is the rule. If your rice is well-soaked or if you are using a pressure cooker, the water should be adujsted accordingly. Also note that if you are using a pressure cooker you do not have to soak rice. A rough rule of thumb, literally, is to have the water level at the 1st segment of your three-segmented finger, when placed over the level of the rice - try and see if it works for you.
12. Keep stirring (don't worry the stirring will be well worth it, the rice does not become sticky this way), add salt. I have always been bad at adding salt. The best way to know if you have added enough is to taste the water on top of the rice, and if it is slightly salty- its good.
13. Let the mixture boil, once it does boil, reduce the heat, cover and simmer until the water has evaporated and little holes form on top of the rice.

When it is done, remove from heat and do not cover, otherwise your rice will get soggy.

Serve immediately and enjoy!

You can eat it with some Gujarati Soy Raita (SOYersion Yogurt side dish)- will add that recipe to the next post!

This dish lasts a few days, it makes enough for 4 people and some leftover lunch the next day.