Vegan Vegetable Biryani
I absolutely love creating this vibrant biryani that fills my kitchen with the warm aromas of cumin, cardamom, and saffron. The fluffy basmati rice separates beautifully, each grain carrying the rich spices that meld perfectly with the tender vegetables. It's a feast for both the eyes and the palate, with the beautiful layering of rice and vegetables creating a stunning presentation when served.
Ingredients
- ☐ basmati rice — 2 cups, rinsed thoroughly
- ☐ mixed vegetables — 2 cups, diced into 1-inch pieces (carrots, bell peppers, green beans, peas, cauliflower)
- ☐ onion — 2 large, thinly sliced
- ☐ tomatoes — 2 large, finely chopped
- ☐ ginger — 1 inch, minced
- ☐ garlic — 4 cloves, minced
- ☐ yogurt — 1/2 cup, plant-based (coconut or almond yogurt works well)
- ☐ biryani masala — 2 tablespoons
- ☐ turmeric powder — 1 teaspoon
- ☐ red chili powder — 1 teaspoon (adjust to taste)
- ☐ garam masala — 1 teaspoon
- ☐ saffron threads — 1/2 teaspoon, soaked in 2 tablespoons warm water
- ☐ fresh cilantro — 1/4 cup, chopped
- ☐ mint leaves — 1/4 cup, chopped
- ☐ vegetable oil — 3 tablespoons
- ☐ ghee — 2 tablespoons (optional, for authentic flavor)
- ☐ cashews — 1/4 cup, toasted
- ☐ raisins — 2 tablespoons
- ☐ water — 3 cups
Nutrition Facts
Per serving · 6 servings total
Instructions
Tap a step to mark it complete as you cook.
Heat oil and ghee in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown, about 8-10 minutes.
Add minced ginger and garlic, cooking for another minute until fragrant. Stir in the chopped tomatoes and cook until they break down, about 5 minutes.
Add the diced mixed vegetables, biryani masala, turmeric powder, and red chili powder. Cook for 5 minutes, stirring occasionally to coat the vegetables with spices.
Stir in the plant-based yogurt and cook for 2-3 minutes until well combined. Remove half of the vegetable mixture and set aside.
In the same pot, add the rinsed basmati rice and sauté for 2-3 minutes to toast the grains slightly.
Add the remaining vegetable mixture back to the pot along with 3 cups of water, salt to taste, and the saffron water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is cooked and water is absorbed.
Remove from heat and let it rest, covered, for 10 minutes. Fluff the rice gently with a fork to separate the grains.
Garnish with toasted cashews, raisins, fresh cilantro, and mint leaves. Serve hot with a cooling raita on the side.
Recipe notes
For the best results, use aged basmati rice which cooks up fluffier with distinct grains. You can customize the vegetables based on seasonal availability - potatoes and green beans are traditional additions that work well in this recipe. The layering technique traditionally used in biryani can be followed for a more authentic presentation, but this one-pot method simplifies the process while maintaining incredible flavor.
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