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Easy Vegan Biryani Recipe

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★★★★★

4.8 from 127 reviews

This Easy Vegan Biryani is a flavorful and wholesome one-pot meal featuring aromatic basmati rice, a medley of fresh vegetables, and fragrant Indian spices. Perfectly cooked in a skillet, it offers a comforting and satisfying vegan option inspired by traditional biryani, making it an ideal dish for any meal.

Ingredients

Scale

Vegetables and Legumes

  • 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 and Seasonings

  • 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

Other Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup water
  • 4 cups vegetable broth
  • 2 cups basmati rice, rinsed well

Instructions

  1. Prepare Ingredients: Chop all vegetables, drain and rinse chickpeas, and combine all spices into a small bowl. This step ensures the cooking process is organized and smooth.
  2. Sauté Onions: Heat olive oil over medium-high heat in a large skillet. Add sliced onion and cook, stirring frequently, for about 5 minutes until translucent.
  3. Add Ginger and Garlic: Stir in minced ginger and garlic and sauté for 1 minute until fragrant, releasing their aromatic flavors.
  4. Add Water and Vegetables: Pour in 1/4 cup water to prevent burning of garlic and ginger. Add carrot, potato, cauliflower, frozen peas, green beans, chickpeas, and raisins if using. Stir to combine all ingredients well.
  5. Spice the Mixture: Add garam masala, turmeric, coriander, cumin, cayenne pepper, cinnamon, salt, and black pepper. Stir thoroughly to coat all vegetables and chickpeas with the spices evenly.
  6. Add Broth and Rice: Pour in the 4 cups of vegetable broth and add the rinsed basmati rice. Stir well to mix everything uniformly. Bring to a boil over medium-high heat.
  7. Simmer: Once boiling, cover the skillet and reduce the heat to medium-low. Let cook for 15-20 minutes until the rice has absorbed the liquid and is fully cooked.
  8. Rest and Fluff: Fluff the rice gently with a fork. Cover the pan again and let it rest for 5 minutes to allow flavors to meld and the texture to settle.
  9. Serve: Serve the biryani hot with optional garnishes such as chopped cilantro and sliced almonds. Pair with vegan raita and naan bread for a complete meal. Enjoy!

Notes

  • Rinsing the basmati rice thoroughly removes excess starch, helping to achieve fluffy grains.
  • Feel free to customize vegetables according to availability and preference.
  • The raisins add sweetness, but can be omitted for a more savory biryani.
  • Adjust cayenne pepper quantity for desired spice level.
  • Covering the skillet properly during cooking helps trap steam and cook rice evenly.
  • Letting the biryani rest after cooking enhances the texture and flavor melding.

Keywords: Vegan Biryani, Easy Biryani Recipe, One-pot Indian Biryani, Vegan Indian Food, Basmati Rice Recipe, Healthy Vegan Dinner

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