The inspiration was Indian vegetable biryani. Except that I have changed nearly all ingredients in order to use what I had at home to make this vegan rice-less version. And that’s delicious.
For the gravy, grated onion and spices, then a paste of sesame and coconut.
Green peas, kabocha pumpkin and more onion as vegetables.
My fresh herb is shiso. There is no rice as I said, it’s sorghum, the Chinese grain (kaoliang). It’s well for biryani because it stays apart and takes a firmness comparable to a basmati rice.
I have cooked it till al dente, sprinkled with lemon juice a little oil.
Making the gravy.
Layering. First half of the grain, with shiso and saffron.
The veggie mix. Then more rice, sprinkled with olive oil. And baked 15 minutes.
From the oven. On that, fried onion, walnuts and shiso.
Mouth refresher. Well that’s…
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