Biryani Rice Recipe Vegan Made Easy and Delicious

Biryani is a beloved dish known for its rich aroma, vibrant colors, and layered flavors. Traditionally made with meat and dairy, this biryani rice recipe is specially crafted to be fully vegan, ensuring everyone can enjoy this classic with a cruelty-free twist.

Using fragrant basmati rice, a medley of spices, and an array of fresh vegetables, this recipe captures the essence of authentic biryani without any animal products.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this biryani rice recipe is both satisfying and nourishing. It’s perfect for family dinners, meal prep, or even impressing guests with your culinary skills.

Plus, it pairs wonderfully with a variety of side dishes and chutneys. Let’s dive into how you can make this delightful vegan biryani right in your own kitchen!

Why You’ll Love This Recipe

This vegan biryani rice recipe is a celebration of flavors and textures. The combination of aromatic spices like cardamom, cloves, and cinnamon brings a warm, inviting depth to the dish.

Fresh vegetables add vibrant color and nutrition, while the slow-cooking technique ensures each grain of basmati rice is perfectly fluffy and infused with spices.

What makes this recipe especially appealing is its versatility. You can easily swap vegetables according to what’s in season or your personal preferences.

It’s also naturally gluten-free, making it suitable for many dietary needs. Plus, the recipe requires minimal ingredients and straightforward steps, making it accessible even for beginner cooks.

Finally, this vegan biryani is a wholesome comfort food that doesn’t compromise on taste or authenticity—perfect for any day of the year.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 large onion, thinly sliced
• 2 medium tomatoes, chopped
• 1 cup mixed vegetables (carrots, peas, green beans, potatoes), diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint leaves
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 green chilies, slit lengthwise (adjust to taste)
• 1/4 cup vegetable oil or vegan butter
• 1 cup coconut milk
• 3 cups water
• Whole spices: 4 green cardamom pods, 4 cloves, 2 bay leaves, 1 cinnamon stick (2-inch)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tbsp biryani masala (store-bought or homemade)
• Salt to taste
• 1 tbsp lemon juice
• Optional: 1/4 cup toasted cashews or raisins for garnish

Equipment

• Large mixing bowl (for soaking rice)
• Heavy-bottomed pot or Dutch oven with lid
• Frying pan or skillet
• Wooden spoon or spatula
• Fine mesh strainer (for rinsing rice)
• Knife and chopping board
• Measuring cups and spoons
• Grater (for ginger)

Instructions

1. Soak and rinse rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in enough water for 30 minutes to help grains cook evenly and stay fluffy.
2. Prepare vegetables: While the rice soaks, wash and chop all vegetables into bite-sized pieces. Set aside fresh herbs and slice onions.
3. Toast whole spices: In a dry heavy-bottomed pot or Dutch oven, add the cumin seeds, cardamom pods, cloves, bay leaves, and cinnamon stick. Toast on medium heat for 1-2 minutes until fragrant.
4. Sauté onions: Add the vegetable oil or vegan butter to the pot. Once hot, add sliced onions and sauté on medium heat until golden brown, about 8-10 minutes. This caramelization adds deep flavor.
5. Add aromatics: Stir in minced garlic, grated ginger, and green chilies. Cook for 1-2 minutes until fragrant.
6. Cook vegetables: Add the chopped mixed vegetables and sauté for 5 minutes. Then add the chopped tomatoes and cook until soft, about 4-5 minutes.
7. Spice it up: Sprinkle turmeric powder, biryani masala, and salt over the vegetables. Stir well to evenly coat. Cook for another 2 minutes to blend the spices.
8. Add rice and liquids: Drain the soaked rice and add it to the pot. Gently stir to mix with the vegetables and spices. Pour in the water and coconut milk, then sprinkle the lemon juice on top. Do not stir after this point.
9. Cook the biryani: Bring the pot to a boil on high heat, then reduce the heat to low. Cover tightly with a lid and simmer for 18-20 minutes until the rice is cooked and liquid absorbed. Avoid opening the lid during cooking.
10. Rest and fluff: Turn off the heat and let the biryani rest, covered, for 10 minutes. Then gently fluff the rice with a fork to separate the grains.
11. Garnish and serve: Sprinkle chopped cilantro, mint, and toasted cashews or raisins on top. Serve hot with vegan raita or chutney.

Tips & Variations

For the best biryani aroma, use fresh whole spices and avoid pre-ground powder alone.

You can customize the vegetables based on what’s available: bell peppers, mushrooms, or even eggplant work wonderfully. For a protein boost, add cooked chickpeas or tofu cubes.

If you prefer a nuttier flavor, replace coconut milk with almond or cashew milk. For an even more authentic touch, layer the biryani with fried onions and fresh herbs in a pot and cook on dum (steam) for a few minutes.

To add a bit of smoky flavor, briefly place a piece of hot charcoal in a small bowl, drizzle some oil on it, and place it inside the pot covered tightly—let it sit for 5 minutes before serving.

Nutrition Facts

Serving Suggestions

This vegan biryani pairs perfectly with cooling sides like cucumber raita made with vegan yogurt or a fresh green salad. For an extra indulgent meal, serve with vegan naan bread or crispy papadums.

Try adding a side of roasted or grilled vegetables to complement the spices. You can also enjoy it alongside other vegan Indian dishes such as Costco Vegan Mushroom Stew Recipe for a hearty feast.

Conclusion

This vegan biryani rice recipe is a fantastic way to enjoy the complex and delightful flavors of traditional biryani without any animal products. It’s a dish that brings warmth and comfort to the table, perfect for sharing with family and friends.

By using fresh spices, coconut milk, and an assortment of vegetables, you create a vibrant, aromatic, and nutritious meal that satisfies both vegans and non-vegans alike. Once you master this recipe, you’ll find yourself reaching for it time and time again for its ease and deliciousness.

For more delicious recipes to complement your cooking adventures, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge in a sweet treat like the Cinnamon Pecan Ice Cream Recipe. Happy cooking!

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