Seitan Biryani
This seitan biryani is a true feast for the senses! Packed with vegetables, spices, and flavor, it warms both the heart and the belly. Perfect for sharing with friends and family at your next gathering.
Seitan
- 2 cups (240 g) vital wheat gluten
- 1/2 cup (60 g) chickpea flour
- 1/2 cup (30 g) nutritional yeast
- 1 Tbsp (6 g) ground coriander
- 1 Tbsp (8 g) ground cumin
- 1 Tbsp (6 g) paprika
- 2 tsp (6 g) ground black pepper
- 1 tsp (6 g) salt
- 2 cups (500 mL) water
- 1 1/2 bulbs roasted garlic, skins removed, mashed [see Notes]
- 2 Tbsp (30 mL) olive oil
- 2 Tbsp (30 mL) tamari, reduced sodium
Rice
- 3 cups (630 g) long grain brown rice, well rinsed and drained
- 16 cups (4 L) water
- 4 bay leaves
- 2 black cardamom pods
Seitan Biryani
- 1/4 cup (60 mL) olive oil
- 3 cups (360 g) onion, thinly sliced
- 1 cup (140 g) carrots, cut into 1/2” cubes
- 2 Tbsp (30 g) ginger, grated
- 1 bulb garlic, minced
- 1 tbsp (9 g) ground turmeric, divided
- 2 tsp (4 g) ground coriander
- 2 tsp (4 g) paprika
- 1 tsp (3 g) ground cinnamon
- 1 tsp (3 g) ground cumin
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) ground cloves
- 4 cups (760 g) Seitan [from recipe above], cut into 1” cubes or chunks
- 1 cup (250 mL) non-dairy yogurt, plain, unsweetened
- 2 cups (500 mL) water, divided
- 2 cups (240 g) cauliflower florets, bite-size
- 1 cup (140) frozen green peas
- 1/4 cup (60 mL) lemon juice
Garnish
- 1/4 cup (15 g) cilantro, finely chopped
- 1/4 cup (15 g) mint leaves, finely chopped
1.Preheat oven at 400°F (200°C). Roast garlic bulbs before proceeding with Seitan recipe [see Notes for instructions].
Seitan
2. In a large bowl, mix all the dry ingredients.
3. In a small bowl, stir together the water, garlic, olive oil and soy sauce. Add wet ingredients to dry ingredients and fully incorporate.
4. Divide the seitan dough in two and place each half of the dough onto a large sheet of aluminum foil. Shape each portion of seitan dough into a loaf. Tightly wrap each loaf with the aluminum foil and then twist the ends of the foil to completely enclose the dough.
5. Place the loaves into a steaming tray for 1.5 hours, set steam temperature to 100°C. If at home, place over a boiling pot of water in a steam basket. When the seitan is finished steaming, it should be completely firm and bounce back to the touch.
Rice
6. In a large heavy bottom stockpot, combine all ingredients, bring to a boil, then reduce the heat and simmer for about 20 minutes. The rice should not be fully cooked and will still have a slight bite when done.
7. Drain the rice. Remove bay leaves and cardamom pods.
Seitan Biryani
8. Preheat a heavy pot over medium heat, then add in the olive oil. Add the sliced onions and spread them evenly in the pan. Stir occasionally. Cook for about 30 minutes until onions have softened and are a deep golden brown. Set aside 1/2 cup of caramelized onions for topping.
9. In the same pot over medium heat, add in carrots, garlic, ginger, spices and cook for 2 minutes. Stir in the seitan cubes, yogurt, and water (reserve 1/2 cup). Simmer for 20 minutes or until the carrots are soft.
10. Add the cauliflower florets and green peas. Cook for 5 minutes or until the sauce is thick, then stir in lemon juice.
11. Spread the partially cooked rice evenly over the seitan mixture in the pot.
12. Mix the remaining water with the remaining turmeric and drizzle it evenly over the rice. Sprinkle caramelized onions on top. Cover with a tight lid. Reduce heat to low and cook for 15 minutes.
13. Gently fluff the biryani with a fork. Garnish with chopped coriander and mint leaves.
Notes:
Peel and discard the papery outer layers of the garlic heads, leave the individual skins on the garlic cloves and leave them stuck together. Using a sharp knife, cut the entire top of the garlic head off, being mindful not to take too much off the cloves, so all the garlic cloves are exposed. Rub the whole head with some olive or other cooking oil. Wrap in tinfoil and place in your preheated oven to roast for 30-40 minutes, until the cloves are lightly browned and feel soft when pressed.