QUICK AND EASY INDIAN RECIPE WITH ALL THE RIGHT SPICES
An easy, delicious Indian recipe you will love! Today we learn how to make a savory cauliflower rice biryani with tandoori spiced soy curls & Persian-inspired plant-based yogurt raita (with dill + cucumber, shredded carrots). Sounds pretty yum right?! Vegan chef Madhuri Pydisetty, a lifestyle medical doctor, will show us how it’s done in just a few steps. Let’s take a look.
AN ENERGETIC LEADER IN THE MEDICAL WORLD
Dr. Madhuri Pydisetty is a highly energetic leader with a diverse background in clinical medicine, public health, research methods, and healthcare policy and management. She received her medical degree and worked as a Preventive Medicine Physician for five years before pursuing a Master of Public Health to focus on epidemiology and lifestyle-related disease.
Dr. Pydisetty is an Ethical Vegan and dedicated Animal Liberation Activist. She was honored with PETA with the 2020 Outstanding Activist Award for her work on demonstrations to educate others on ending speciesism and embracing compassion. She leads the Climate Healers chapters in Chicago and DC.
Dr. Pydisetty is a graduate of the Dr. T. Colin Campbell plant-based nutrition certificate and is passionate about Lifestyle Medicine. She is a highly persuasive public speaker with a keen interest in improving population health through evidence-based lifestyle programs that focus on the root cause of diseases rather than conventional symptomatic treatment. She has delivered public presentations on dairy-free and the WFPB lifestyle. Dr. Pydisetty also volunteers and organizes protests and demonstrations for the Physicians Committee for Responsible Medicine, Chicago Alliance for Animals, Slaughterfree Cities & Free From Harm, Animal Rebellion Chicago, and Direct Action Everywhere. She is an ardent spokesperson for all Earthlings and enjoys influencing others to embrace compassionate choices, meeting with leaders at all levels, talking to the press, and building large, cohesive community networks.
Dr. Pydisetty is also a dance enthusiast. She is certified in South Indian classical dance, Bharatanatyam, and WERQ dance fitness. She enjoys motivating communities to exercise by leading dance and exercise programs. She is also multilingual and is a staunch advocate for vulnerable populations. She is committed to bridging health disparities and fighting pandemics and chronic illness through plant-based global community programs with ongoing support.
AN INDIAN RECIPE ANYONE CAN MAKE
This is an Indian-inspired healthy Whole Food Plant Based (WFPB) vegan, low-fat, low carb, high-fiber, gluten free, and oil-free recipe that will blow your mind. I am posting the step by step ingredients and recipe below so you can give it a try at home. It’s the perfect dish for an Indian themed dinner party and is sure to impress all your friends and family, so give it a try.
Cauliflower Rice Biryani with Tandoori spiced Soy Curls & Cucumber Raitha (Savory Plant-based yogurt dipping sauce)
By Dr. Madhuri Pydisetty
An Indian-inspired healthy Whole Food Plant Based (WFPB) vegan, low-fat, low carb, high-fiber, gluten free, and oil-free recipe.
Quick. Prep & cooking time 30 min. Serves 2-4 people. Great for summer!
Biryani Preparation Steps:
Dry Roast Whole Spices (tadka) on heated pan until aroma is released:
- ¼ tsp Mustard seeds
- ½ tsp Cumin seeds
- 1 Bay Leaf
- 3 small pieces – Cinnamon stick
- Crushed (in a mortar & pestle) spices
- 2 Whole Cloves
- 2 Green Cardamom pods
Add and Sauté 3Gs until you stop smelling aroma
- 1 tsp of Ginger Garlic Paste (blended Garlic Cloves with a piece of Ginger – can store in a jar in the fridge)
- ½ tsp Ginger (grated)
- ½ tsp Garlic (minced)
- 2-3 Green Chilis (chopped) – amount depending on heat preferences- sauté for 2-3 min
Add Fresh Herbs- sauté for 2-3 min
- 4 Mint leaves
- 4 Curry leaves
Add Fresh Veggies to sauté:
- 1 Onion sliced julienne
- ½ cup Colored Bell Peppers
- ¼ cup Mushroom slices
- 1 Tomato cut into pieces
- 1 cup Dark leafy greens
Add Frozen Veggies:
- 2- 4 cups Frozen (or pulsed one whole cauliflower head) Cauliflower rice
Frozen Mixed Veggies – ¼ cup each
- Edamame Beans
- Lima Beans
- Zucchini spirals
- Broccoli florets
Add Spices ¼ tsp each
- Black pepper
- Red chili powder or Paprika or Cayenne powder (as per taste & heat preferences)
- Biryani masala (homemade or store bought)
- Salt (as per taste)
Preparation for Tandoori Soy Curls:
- Soak Soy Curls for 10 min, drain water
- Soy Curls – Marinate 30 min and cook in another vessel/pan
- ½ cup plain, unsweetened Plant Based Yogurt (or lime juice)
- ½ tsp Cumin seed and Coriander seed powder, ½ tsp Ginger and Garlic paste (or minced/grated) ¼ tsp Chili powder, ¼ tsp Turmeric powder, ½ tsp salt (as per taste)
Mix cooked Soy Curls into the main Biryani vessel, toss, & cook together
- Nuts-1/4 cup Cashews roasted on low heat
- ¼ cup fresh Cilantro-chopped/finely cut
Note: Please keep adding small amounts of water as cooking progresses so that ingredients don’t stick/burn especially at bottom of the pan.
Pairing & Sides
Raitha (Savory Yogurt Sauce):
In a bowl, mix:
- 1 cup plain unsweetened Plant-Based Yogurt
- Herbs: Leaves of fresh Mint (or Cilantro) (or Dill leaves)
- Veggies: ¼ cup each of Chopped/grated/shredded fine or thick (as per preference)
- Red Onion (works well, but any color is fine)
- Spices: few pinches of Black Salt (Kala Namak), Chaat Masala, Black Pepper powder
Other Savory Relishes:
- Beet Relish “beet root pickle – oil-free”- homemade, my mom’s recipe- in a large glass jar can pickle cut Beets with water, 1-2 tsp each of: Turmeric powder, few dried Red Chilis, Fenugreek seeds, Fennel seeds
- Sauerkraut Relish- pickled Green Cabbage in water, minced garlic- rich in prebiotics -store-bought
THANK FOR JOINING US FOR THIS DELICIOUS VEGAN INDIAN RECIPE
What a fun Indian inspired episode of #LunchBreakLIVE with an AMAZING guest Chef who has so much knowledge and drive to change the world for the better. I hope you give her recipe a try and let us know how you liked it. If you are looking for more plant-based recipes to try, be sure to stop by the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!