Vegan biryani

Vegan biryani is a flavorsome and aromatic dish that brings the essence of traditional biryani without any animal products. It’s nutritious, packed with spices, and is an absolute delight for vegans and non-vegans alike. Dive in to discover how you can make this delightful dish at home!

Ingredients

• Basmati rice: 2 cups (480 ml)
• Vegetable broth: 4 cups (960 ml)
• Olive oil: 3 tablespoons (45 ml)
• Onions, thinly sliced: 2 large
• Tomatoes, chopped: 2 medium
• Cauliflower florets: 1 cup (240 ml)
• Green bell pepper, chopped: 1
• Carrots, diced: 2 medium
• Green peas: 1/2 cup (120 ml)
• Cilantro (coriander) leaves, chopped: 1/4 cup (60 ml)
• Vegan yogurt: 1 cup (240 ml)
• Ginger-garlic paste: 2 teaspoons (10 ml)
• Turmeric powder: 1 teaspoon (5 ml)
• Red chili powder: 1 teaspoon (5 ml)
• Biryani masala: 2 teaspoons (10 ml)
• Salt: to taste
• Lemon juice: 1 tablespoon (15 ml)
• Cashews: 10
• Raisins: 10

Serves 4

Nutritional Facts Per Serving

• Calories: 420
• Protein: 9g
• Carbohydrates: 80g
• Fiber: 6g
• Sugars: 6g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 300mg
• Potassium: 490mg

Instructions

1. Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in water for about 30 minutes.
2. In a large pot, heat the olive oil over medium heat.
3. Add the sliced onions and sauté until they turn golden brown.
4. Incorporate the ginger-garlic paste and stir for 2 minutes.
5. Toss in the chopped tomatoes, and let them soften.
6. Add turmeric, red chili powder, and biryani masala. Mix well.
7. Pour in the vegan yogurt and mix until the spices blend well with the yogurt.
8. Introduce the vegetables – cauliflower, bell pepper, carrots, and green peas.
9. Drain the soaked rice and add it to the pot.
10. Pour in the vegetable broth and add salt to taste.
11. Mix everything gently, ensuring the rice is submerged in the broth.
12. Cover the pot and let it simmer on low heat for 20-25 minutes or until the rice is cooked.
13. Finish off with lemon juice, cashews, raisins, and fresh cilantro.

Tips

1. Use a heavy-bottomed pot to prevent the rice from sticking.
2. You can introduce other vegetables of your choice like beans, potatoes, or paneer.
3. The key to a great biryani is the layering – ensure the veggies and rice are evenly spread.
4. For extra flavor, consider adding a bay leaf or two with the onions.

Serving Suggestions

• Serve the vegan biryani hot with a side of cucumber raita or vegan mint chutney.
• A slice of lemon or a sprinkle of fresh pomegranate seeds can add a zesty touch.
• Pair it with a refreshing vegan drink, like a tamarind cooler or a coconut water mix.

There you have it! Vegan biryani isn’t just a mere substitute; it’s a dish that holds its own in terms of taste, aroma, and satisfaction. Whether you’re embracing a vegan lifestyle or just looking for a meatless alternative, this biryani is sure to be a hit. Remember, the key is in the spices and the love you put into it. So why wait? Dive into the world of flavors and relish every bite!

VEGAN BIRYANI

Vegan biryani is a flavorsome and aromatic dish that brings the essence of traditional biryani without any animal products. It’s nutritious, packed with spices, and is an absolute delight for vegans and non-vegans alike. Dive in to discover how you can make this delightful dish at home!

5 from 2 votes

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Nutritions

Nutrition Facts

VEGAN BIRYANI

Amount per Serving

Calories

420

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Sodium

 

300

mg

13

%

Potassium

 

490

mg

14

%

Carbohydrates

 

80

g

27

%

Fiber

 

6

g

25

%

Sugar

 

6

g

7

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Basmati rice: 2 cups 480 ml
• Vegetable broth: 4 cups 960 ml
• Olive oil: 3 tablespoons 45 ml
• Onions thinly sliced: 2 large
• Tomatoes chopped: 2 medium
• Cauliflower florets: 1 cup 240 ml
• Green bell pepper chopped: 1
• Carrots diced: 2 medium
• Green peas: 1/2 cup 120 ml
• Cilantro coriander leaves, chopped: 1/4 cup (60 ml)
• Vegan yogurt: 1 cup 240 ml
• Ginger-garlic paste: 2 teaspoons 10 ml
• Turmeric powder: 1 teaspoon 5 ml
• Red chili powder: 1 teaspoon 5 ml
• Biryani masala: 2 teaspoons 10 ml
• Salt: to taste
• Lemon juice: 1 tablespoon 15 ml
• Cashews 10
• Raisins 10

Instructions

• Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in water for about 30 minutes.
• In a large pot, heat the olive oil over medium heat.
• Add the sliced onions and sauté until they turn golden brown.
• Incorporate the ginger-garlic paste and stir for 2 minutes.
• Toss in the chopped tomatoes, and let them soften.
• Add turmeric, red chili powder, and biryani masala. Mix well.
• Pour in the vegan yogurt and mix until the spices blend well with the yogurt.
• Introduce the vegetables – cauliflower, bell pepper, carrots, and green peas.
• Drain the soaked rice and add it to the pot.
• Pour in the vegetable broth and add salt to taste.
• Mix everything gently, ensuring the rice is submerged in the broth.
• Cover the pot and let it simmer on low heat for 20-25 minutes or until the rice is cooked.
• Finish off with lemon juice, cashews, raisins, and fresh cilantro.

Notes

TIPS

1. Use a heavy-bottomed pot to prevent the rice from sticking.
2. You can introduce other vegetables of your choice like beans, potatoes, or paneer.
3. The key to a great biryani is the layering – ensure the veggies and rice are evenly spread.
4. For extra flavor, consider adding a bay leaf or two with the onions.

SERVING SUGGESTIONS

• Serve the vegan biryani hot with a side of cucumber raita or vegan mint chutney.
• A slice of lemon or a sprinkle of fresh pomegranate seeds can add a zesty touch.
• Pair it with a refreshing vegan drink, like a tamarind cooler or a coconut water mix.