Description
This Easy Vegan Biryani is a flavorful, aromatic one-pot meal featuring basmati rice cooked with a medley of vegetables, chickpeas, and warm Indian spices. Perfect for a wholesome vegan dinner, it’s packed with vibrant spices and tender vegetables, delivering authentic taste with simple ingredients.
Ingredients
Scale
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
Instructions
- Prepare Ingredients: Chop all the vegetables, drain the chickpeas, and mix all the spices together in a small bowl. Having everything ready before cooking will make the process smooth.
- Sauté Onions: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring frequently, until they become translucent, about 5 minutes.
- Add Aromatics: Stir in the minced ginger and garlic, sautéing for 1 minute until fragrant but not browned.
- Add Water and Vegetables: Pour in the 1/4 cup water to prevent the ginger and garlic from burning. Add the carrot, potato, cauliflower, frozen peas, frozen green beans, chickpeas, and optional raisins. Stir well to combine.
- Incorporate Spices: Add the mixed garam masala, turmeric, coriander, cumin, cayenne, cinnamon, salt, and black pepper to the pan. Stir thoroughly to coat all vegetables evenly with the spices.
- Add Broth and Rice: Pour in the vegetable broth and add the rinsed basmati rice. Stir to mix everything evenly, then bring the mixture to a boil.
- Simmer: Cover the skillet and reduce heat to medium-low. Let the biryani cook for 20 minutes until the rice is tender and has absorbed the liquid.
- Rest and Fluff: Remove the skillet from heat, fluff the rice gently with a fork, then cover again and let it rest for 5 minutes to finish steaming.
- Serve: Serve the biryani garnished with chopped cilantro and sliced almonds if desired. It pairs wonderfully with vegan raita and naan bread for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days, perfect for meal prepping.
- This biryani freezes well; thaw and reheat gently.
- Adjust cayenne pepper amount based on your preferred spice level.
- For extra texture, toast sliced almonds before garnishing.
- Vegan raita and naan bread complement this dish nicely but are optional additions.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
