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Easy Vegan Biryani Recipe

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4.3 from 11 reviews

This Easy Vegan Biryani is a flavorful, aromatic one-pot meal featuring basmati rice, a medley of vegetables, chickpeas, and warming Indian spices. Perfectly seasoned and cooked to tender perfection, this recipe offers a hearty and satisfying vegan dinner that’s both nutritious and comforting.

Ingredients

Vegetables & Herbs

  • 1 medium red or yellow onion, thinly sliced
  • 1 tablespoon minced fresh ginger
  • 5 cloves garlic, minced
  • 1 medium carrot, peeled and sliced diagonally
  • 1 yukon gold potato, peeled and chopped small
  • 1 cup cauliflower florets
  • 1/2 cup frozen green peas
  • 1/2 cup frozen green beans
  • 15 ounce can chickpeas, drained and rinsed
  • 1/2 cup golden or regular raisins (optional)

Spices

  • 2 teaspoons garam masala
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Liquids & Oils

  • 2 tablespoons olive oil
  • 1/4 cup water
  • 4 cups vegetable broth

Grains

  • 2 cups basmati rice, rinsed well

Instructions

  1. Prepare Ingredients: Chop all the vegetables as indicated, drain and rinse the chickpeas, and combine all spices in a small bowl to have them ready for use.
  2. Sauté Onions: Heat olive oil over medium-high heat in a large skillet. Add the sliced onions and cook, stirring frequently until they become translucent, about 5 minutes.
  3. Add Aromatics: Stir in the minced ginger and garlic, then sauté for 1 minute until fragrant to build the foundation of flavors.
  4. Prevent Burning & Add Vegetables: Pour in the water to prevent the garlic and ginger from burning. Add the chopped carrot, potato, cauliflower, frozen peas and green beans, chickpeas, and optional raisins. Stir well to combine.
  5. Season: Sprinkle in the garam masala, turmeric, coriander, cumin, cayenne, cinnamon, salt, and black pepper. Stir thoroughly, ensuring all the vegetables are well coated with the spice mixture.
  6. Add Broth and Rice: Pour in the vegetable broth and add the rinsed basmati rice. Stir to mix everything evenly, then bring the mixture to a boil.
  7. Simmer: Once boiling, cover the skillet, reduce heat to medium-low, and let it cook undisturbed for 15-20 minutes, until the rice is cooked through and liquid is absorbed.
  8. Rest and Fluff: Remove the pan from heat, fluff the rice gently with a fork, then cover again and let it rest for 5 minutes to allow flavors to meld.
  9. Serve: Garnish with chopped cilantro and sliced almonds if desired, and enjoy with vegan raita and naan bread for a complete meal.

Notes

  • Rinsing the basmati rice thoroughly helps achieve a fluffy texture and prevents sticking.
  • You can substitute any vegetables you have on hand; just ensure similar cooking times.
  • Add raisins for a subtle sweetness that balances the spices nicely.
  • Adjust cayenne pepper to your preferred spice level.
  • Letting the biryani rest covered after cooking enhances the flavor and texture.
  • Serve with vegan raita and naan for an authentic experience.

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