The first time I encountered biryani was at a bustling family gathering, where the air was filled with the rich aroma of spices and simmering rice. This vibrant dish, traditionally made with layers of meat and fragrant basmati rice, inspired me to create a plant-based version that captures the essence of its flavors while embracing wholesome ingredients.
My vegan biryani is a celebration of seasonal vegetables, aromatic spices, and the delightful texture of fluffy basmati rice, cooked to perfection. Each spoonful offers a symphony of flavors, from the earthy cumin and coriander to the warm notes of cinnamon and cardamom. The colorful medley of vegetables not only adds visual appeal but also brings a nutritious twist to this beloved classic.
Perfect for gatherings or cozy dinners, this vegan biryani stands out as a hearty meal that satisfies cravings and leaves you feeling great.
I invite you to try this delightful recipe and share your own variations. Whether you enjoy it with a side of vegan raita or a refreshing Chocolate Protein Smoothie, there’s no wrong way to savor this dish!
Why I Love This Recipe?
- A family favorite: This vegan biryani became a go-to dish for potlucks, always sparking conversations and requests for the recipe.
- Seasonal adaptability: I love how easy it is to swap in whatever vegetables are fresh and in season, making each batch unique.
- Easy meal prep: I often make a large batch for the week; it reheats beautifully, making busy days much easier.
- Flavors that impress: Friends and family are often surprised that this dish is plant-based, proving that vegan meals can be just as indulgent and flavorful.
Overview: How To Make Vegan Biryani?
Step 1: Cook the Rice
Rinse the rice until the water runs clear, then cook in a pot of fresh water for about 20 minutes or until nearly tender.
Step 2: Sauté the Vegetables
In a large frying pan, heat oil over medium heat. Add onion, cinnamon stick, chili, garlic, and ginger, stirring to coat. After 5 minutes, add pepper and aubergine, cooking for another 3-5 minutes. Stir in curry powder, tomatoes, bouillon, cauliflower, coriander stems, and raisins. Cover and simmer for 10 minutes on medium-low heat.
Step 3: Combine and Finish
Drain the rice and gently mix it into the vegetable mixture. Cover and cook on low heat for 8 minutes until the rice and cauliflower are tender. Let it sit for 5 minutes, then stir in cashews and coriander leaves.
Vegan Biryani
Equipment
- Large deep frying pan or skillet
- Pot for cooking rice
Ingredients
- 240 g brown basmati rice
- 1½ tbsp rapeseed oil
- 20 g fresh ginger, peeled and finely chopped
- 3 large garlic cloves, finely chopped
- 1 large onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1½ tsp cumin seeds
- 50 g unsalted cashew nuts, toasted
- 40 g flame raisins
- 30 g coriander, stems, and leaves separated and chopped
- 3 small cauliflower florets
- 2 tsp vegan bouillon powder
- 1 large aubergine, cut into cubes
- 400 g can chopped tomatoes
- 1 large red pepper, deseeded and roughly chopped
- 2 tbsp curry powder
- 1 cinnamon stick
Instructions
- Rinse the rice until the water is clear, then cook it in a pot of fresh water according to package instructions for about 20 minutes, or until it’s nearly tender.
- In a large, deep frying pan, heat the oil over medium heat.
- Add the onion, cinnamon stick, chili, garlic, and ginger, stirring to coat them in oil.
- Sprinkle in the cumin seeds, cover, and cook for 5 minutes.
- Add the pepper and aubergine, cooking for 3-5 minutes until they start to soften.
- Stir in the curry powder, followed by the tomatoes and bouillon.
- Then, add the cauliflower, coriander stems, and raisins.
- Cover and simmer for 10 minutes on medium-low heat.
- Drain the rice and mix it into the vegetable mixture, gently tossing to combine.
- Cover and cook on low heat for 8 minutes until the rice and cauliflower are tender.
- Avoid adding extra liquid to keep the dish from becoming wet.
- Remove from heat, let it sit for 5 minutes, and then stir in the cashews and coriander leaves.
Notes
- For added flavor, consider marinating the vegetables in the spices for about 30 minutes before cooking. This allows the spices to penetrate the vegetables, enhancing the overall taste of the biryani.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 500kcal |
| Carbohydrates | 70 g |
| Protein | 14 g |
| Sugar | 20 g |
What To Serve With Vegan Biryani?
Can I use different vegetables in the biryani?
Absolutely! Vegan biryani is highly adaptable. Feel free to use any seasonal or favorite vegetables you have on hand, such as carrots, peas, or green beans, to customize the dish to your liking.
How can I make this recipe spicier?
To add more heat, consider increasing the amount of chili used or adding chopped green chilies. You can also sprinkle in some cayenne pepper or use a spicier curry powder for an extra kick.
Can I make vegan biryani ahead of time?
Yes! You can prepare vegan biryani in advance and store it in the refrigerator for up to three days. Just reheat it gently on the stove or in the microwave, adding a splash of water if needed to keep it moist.
