Two-Tray Quick Batch Biryani (a.k.a AirBnBiryani)

Preheat your oven to 220C conventional or 200C fan and prep all your vegetables.

💡 Make sure your onion slices are uniform so they cook evenly.

In one large baking dish or across two smaller ones (just split the ingredients in half), mix the onions, garlic, chilli, and your choice of vegan protein with the turmeric, cumin, coriander, garlic granules, chilli powder, and oil.

💡 Mix thoroughly with your hands to ensure everything is well coated in the spice and oil blend.

Bake for 15 to 20 minutes, keeping an eye on the onions so they do not burn.

💡 Set a timer so you do not forget about them while you are prepping the rice.

Add the soaked and drained rice, peas, cashews, boiling water, and soy sauce to the baking dish and stir well.

💡 Using boiling water helps the rice start cooking immediately.

Bake again for 15 minutes, then check the water levels.

💡 If it looks like the water has evaporated too quickly, add a small splash more boiling water.

Bake for another 15 to 20 minutes until the rice is tender and the water is absorbed.

💡 Test a few grains of rice to ensure they are fully cooked through before pulling it out.

Remove from the oven, cover tightly, and let it steam for 5 minutes before fluffing with a fork and serving.

💡 Steaming makes the rice much fluffier and prevents it from being mushy.