Mauritian Vegan Briyani with Okra and Soya Chunks Textured Vegetable Protein recipes
Ingredients
- 17 pods [180 g or 6.3 oz] okra (ladyfingers), cut into 5-cm, 2-inch length
- 1 large [400 g, 14 oz] onion, sliced
- 3 - 4 [560 g, 20 oz] red or white potatoes, peeled and cut into 5-cm, 2-inch cubes
- 2 medium [200 g, 7 oz] carrots, cut into thick juliennes
- 3/4 cup [35 g, 1.2 oz] soya chunks (TVP or Textured Vegetable Protein)
- 8 - 10 bunches [80 g, 2.8 oz] fresh coriander (cilantro), finely chopped
- 5 - 6 stems [45 g, 1.6 oz] fresh mint, finely chopped
- 1/4 cup frozen green peas
- 2 cups [420 g, 14.8 oz] basmati rice
- 2 cinnamon sticks
- 5 cardamom pods
- 2 cups [500 ml] water
- 1 can [400 ml] coconut milk
- 1 teaspoon tamarind paste
- 1 tablespoon + 1/2 teaspoon cumin (ground)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon ginger-garlic paste or minced
- 1 tablespoon garam masala
- 2 teaspoons coriander seed powder
- 2 green chillies (cut in half across or left whole for less heat)
- 1 tablespoon + 1 teaspoon tumeric powder
- 3/4 cup [185 ml] water
- 2 - 3 tablespoons oil
- salt
- water
Instructions
Details
- Servings: 4
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
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