Ingredients

2 tablespoons olive oil

1 medium red or yellow onion, thinly sliced

1 tablespoon minced fresh ginger

5 cloves garlic, minced

1/4 cup water

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)

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

4 cups vegetable broth

2 cups basmati rice, rinsed well

Instructions

Step 1: Prepare all your ingredients by chopping the vegetables, draining the chickpeas, and mixing the spices together in a small bowl for easy access during cooking.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring frequently, until it becomes translucent, about 5 minutes.

Step 3: Add the minced ginger and garlic to the skillet and sauté for 1 minute until fragrant.

Step 4: Pour in the water and stir well to prevent the garlic and ginger from burning. Then add the carrot, potato, cauliflower, green peas, green beans, chickpeas, and raisins if using. Stir to combine.

Step 5: Sprinkle in the mixed spices, salt, and black pepper. Stir thoroughly to coat all the vegetables evenly.

Step 6: Pour the vegetable broth into the skillet, then add the rinsed basmati rice. Stir well and bring the mixture to a boil.

Step 7: Once boiling, cover the pan and reduce heat to medium-low. Let it simmer gently for 15 to 20 minutes until the rice is tender and the liquid is absorbed.

Step 8: Fluff the rice with a fork, then re-cover the pan and let it rest for 5 minutes to finish steaming.

Step 9: Serve warm, garnished with chopped cilantro and sliced almonds if desired. Enjoy with vegan raita and naan bread for a complete meal.

Tips & Variations

For extra depth, toast the spices in the dry skillet for a minute before adding the onion to enhance their aroma.

Swap the vegetables based on what’s in season or your preference—zucchini or bell peppers work well too.

If you prefer a spicier biryani, increase the cayenne pepper slightly or add fresh green chilies when cooking the onions.

Using basmati rice is best for fluffy, separate grains, but you can substitute with jasmine or long grain rice if needed.

FAQs

Can I make this biryani gluten-free?

Yes, this recipe is naturally gluten-free as it uses only rice and vegetables. Just be sure to check that your vegetable broth is gluten-free as some store-bought versions may contain gluten.

Is it possible to make this biryani in advance?

Absolutely! You can prepare the biryani ahead of time and refrigerate it. Just reheat gently before serving. Some flavors may deepen overnight, making it even more delicious.