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Vegan Biryani Recipe

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3.8 from 28 reviews

This Vegan Biryani is a fragrant, flavorful one-pot meal packed with aromatic whole spices, fresh vegetables, and creamy coconut milk. A delicious and hearty plant-based take on the classic Indian biryani, it combines basmati rice, potatoes, carrots, cauliflower, and a blend of whole and ground spices for an authentic and satisfying dish. Perfect for a nutritious lunch or dinner, this vegan biryani is easy to prepare and can be garnished with fresh herbs and optional charred lemon slices for an extra burst of flavor.

Ingredients

Spices & Aromatics

  • 3 tablespoons olive oil, divided
  • 1 medium onion, white, yellow, or brown, chopped
  • 1 green chili, sliced and deseeded
  • 1 tablespoon fresh ginger, minced
  • 4 cloves garlic, crushed
  • ¼ teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cloves
  • 3 green cardamom pods
  • ½ teaspoon cumin seeds
  • 1 star anise
  • ½ teaspoon red pepper flakes

Vegetables & Fruits

  • 1 medium tomato, chopped
  • 1 large potato, peeled and diced (Yukon gold or Russet recommended)
  • 1 large carrot, sliced
  • 1 cup cauliflower florets (80g)
  • ⅓ cup raisins (48g), optional
  • 1 cup frozen green peas (134g)

Liquids

  • 1 cup vegetable stock or broth (240ml)
  • ¾ cup canned full-fat unsweetened coconut milk (180ml)

Grains & Nuts

  • 1 cup basmati rice, uncooked (200g)
  • ¾ cup roasted salted cashews, roughly chopped (100g)

Herbs & Seasoning

  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons fresh cilantro, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Sauté the Onions: Heat a large pot or deep skillet over medium heat. Add 2 tablespoons of olive oil and the chopped onions. Cook until the onions become soft and golden brown, stirring occasionally to prevent burning.
  2. Add Spices and Aromatics: To the onions, add the sliced green chili, minced ginger, crushed garlic, turmeric, garam masala, bay leaf, cinnamon stick, cloves, cardamom pods, cumin seeds, star anise, red pepper flakes, and 1 tablespoon of olive oil. Sauté this mixture until the spices become fragrant, which will enhance the biryani’s aroma and flavor.
  3. Add Vegetables and Raisins: Mix in the chopped tomato, diced potato, sliced carrot, cauliflower florets, and optionally the raisins. Cook the mixture for about 2 minutes so the vegetables start to absorb the spice flavors.
  4. Add Liquids and Seasoning: Pour in the vegetable stock and canned coconut milk. Season with salt and ground black pepper. Stir well to combine all ingredients evenly.
  5. Add Rice and Simmer: Gently stir in the uncooked basmati rice, ensuring it is well coated and mixed with the liquids and vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 15 minutes, or until the rice is fully cooked and tender.
  6. Finish and Rest: Once the rice is cooked, turn off the heat. Add the frozen green peas, chopped roasted cashews, fresh mint leaves, and chopped cilantro on top. Cover the pot again and let it rest for 5 minutes to allow the peas to warm through and the flavors to meld.
  7. Serve: Remove the lid, gently fluff and mix the biryani to distribute the ingredients evenly. Serve hot, garnished with additional fresh mint leaves, chopped cilantro, and optionally charred lemon slices for an extra burst of brightness and smoky flavor.

Notes

  • Spices: Using whole spices like cinnamon sticks, cloves, cardamom pods, cumin seeds, and star anise creates an aromatic and authentic biryani flavor profile. It is highly recommended to use these whole forms as specified for maximum fragrance.
  • Potato: Any white potato variety works well; Yukon gold or Russet potatoes are particularly suitable for this recipe.
  • Charred Lemon Slices: For an optional garnish, heat a nonstick pan and char lemon slices until they are browned on each side. This adds a lovely visual and flavor enhancement to your biryani.
  • Storing: Store leftovers in a covered container in the refrigerator for up to 4-5 days. Reheat easily in the microwave.
  • Freezing: This biryani is freezer-friendly for up to 3 months. To use, thaw overnight in the refrigerator before reheating.

Find it online: https://flavorspath.com/vegan-biryani-recipe/