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close up on vegan biryani on a large decorative plate.
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5 stars (16 ratings)

Easy Vegan Biryani

If there’s one takeout-inspired recipe you have to try, it’s this Easy Vegan Biryani. It’s an ultra-flavorful rice dish made in one pot with vegetables and Indian spices. This simplified version substitutes the effort, but not the flavor!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main
Cuisine: Indian-inspired
Servings: 8 servings
Calories: 278kcal
Author: Nora Taylor

Ingredients

Onion, ginger and garlic

  • 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

Vegetables

  • 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

Broth and rice

  • 4 cups vegetable broth
  • 2 cups basmati rice, rinsed well
US Customary - Metric

Instructions

  • First, prepare all your ingredients. Chop all the vegetables, drain the beans and add all spices to a small bowl. This will make cooking a breeze.
  • Warm the olive oil over medium-high heat in a large skillet. Add the onion and cook until translucent, stirring frequently for about 5 minutes.
  • Add the ginger and garlic and sauté for 1 minute, until fragrant.
  • Add the water and stir so the garlic and ginger don't burn. Add the vegetables, chickpeas and raisins, if using, and stir well.
  • Now add the spices, salt and pepper and stir well, coating the vegetables.
  • Pour in the vegetable broth and add the rinsed rice. Stir well, bring to a boil, then cover and turn the heat down to medium-low. Cook for 15-20 minutes, until the rice is cooked.
  • Fluff the rice with a fork, then re cover the pan and let sit for 5 minutes.
  • Serve with chopped cilantro and sliced almonds, if desired. Enjoy! Serve with vegan raita and naan bread.

Notes

  1. Leftovers will keep for up to 5 days in a covered container in the refrigerator, making it perfect for meal prep. It can also be frozen.

Nutrition

Serving: 1of 8 servings | Calories: 278kcal | Carbohydrates: 52g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1007mg | Potassium: 324mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1677IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg