Biryani is a popular dish in India and Pakistan. This is the most flavorful and savory dish. If you are looking for a delicious vegan biryani recipe, this is it! I promise that you will not be able to quit this recipe once you try it!
Never underestimate the healthy factor that countless vegan recipes can provide. One example is this vegan biryani, a dish from Indo-Pak cuisine.
You may have already heard about vegan food. A vegan diet is not just about being a vegetarian, rather it’s a philosophy where you avoid animal products like milk, cheese, and egg. Earlier, it was all about just vegetables and fruits. But modern times have progressed and so has vegan cooking.
Today, we are going to learn something that is extensively eaten in Pakistan and India. It is called Biryani. Usually, biryani is made with meat, chicken, or vegetables. This vegan biryani is a delicious rice dish made with vegetables and spices. Many people call it vegetable biryani.
Vegan Biryani can be one of the most delicious and exotic dishes you would ever make, especially today when there are so many chefs showing off their diverse talent in front of the camera, on Instagram and YouTube. So I thought of writing a detailed guide that will help you find out what all ingredients are required to prepare this mouth-watering recipe for your menu. I’ll also share some tips and tricks with you as usual.
But before you scroll down for the detailed recipe, I request you don’t skip reading the information included in the blurb.
See Mixed Vegetable Masala, Jollof Rice, and Rajma Chawal
Recipe’s Appealing Features!!!
I’m sure you’re going to love this vegan recipe because:
- This is the most flavorful and savory dish.
- It is very simple and easy to make.
- It requires easy-to-find ingredients.
- This is a vegan and gluten-free biryani.
- It is very healthy as it is prepared with lots of vegetables and different spices, which all possess different health benefits.
- It is a great way to add more vegetables to your diet.
- This biryani recipe makes a hearty meal that will fill you up for longer!
- This recipe is ideal for any occasion, but it’s particularly great for a family get-together.
- It’s a fantastic dinner for kids because it has a wide range of healthy vegetables and tasty flavors.
- This vegan biryani is highly versatile. It’s flexible enough to be modified to suit whatever tastes you have at the moment by adding or omitting vegetables and spices.
It is a very different, tasty, and tempting recipe, you must give it a try!
Ingredients For Vegan Biryani
- Basmati Rice – You may use any long grain aromatic rice.
- Oil – You may use any, I used olive oil.
- Garam masala – You can use homemade or storebought.
- Onions – Yellow or white onions whatever you like.
- Ginger garlic paste – It adds a nice fragrant biryani touch to the dish. I used store-bought just for convenience, you may use fresh chopped ginger and garlic.
- Mix vegetables – I have used potatoes, green peas, green beans, cauliflower, and carrots. You can use frozen vegetables if the fresh ones are not available!
- Red chili powder – You may add paprika if you find red chili powder too hot.
- Salt – The most crucial flavor enhancer in any dish is salt. If your rice isn’t salted enough, your biryani won’t taste at all well. So also add some while boiling the rice. I use pink Himalayan salt.
- Tomato puree – I used tomato puree which adds a nice color to the biryani, you can however use fresh tomato instead.
- Coconut yogurt – Yogurt is another important ingredient of biryani. Coconut yogurt is nourishing, and has no cholesterol.
- Saffron mixture (Pinch of saffron + 1/4 cup almond milk) – In Indian cooking, saffron is a beautiful and essential spice. It enhances the food’s flavor, aroma, and appealing red color.
- Fried onion – It requires when layering the biryani.
- Cilantro leaves – One can never go wrong with coriander
- Mint leaves – Add the perfect aroma and aid digestion
- Lemon – It is said that a small amount of lemon acid prevents the rice from sticking together.
How To Make Vegan Biryani?
- In a large pan add 3 tbsp. oil, garam masala, and sliced onion, and cook until golden.
- Then add ginger garlic paste and cook for a while, then add mixed veggies, red chili powder, biryani masala or curry powder, and salt cook until fragrant, then add tomato puree, water and coconut yogurt and cook until oil is separated.
- Take half of the cooked veggies, and keep them aside.
- Layer the cooked basmati rice on half of the veggies, then 3 tbsp. of the saffron mixture, a hand full of fried onion, chopped coriander, and mint, add the remaining cooked veggies, and the second layer of rice, saffron mixture, fried onion, coriander leaves, and mint, cover the pan with a tight lid and cook for 10 minutes on low flame.
- Serve the biryani with salad and vegan yogurt raita. Enjoy!
How To Serve?
This healthy dinner full of vegetables and spices is a dairy-free and vegan biryani. You can top this dish with plain vegan yogurt to make it creamy and cool. To balance the flavors, add a squeeze of lemon juice.
Caramelized onions or mango chutney are great additions to this vegan biryani. It is a substantial dish on its own. I recommend a light green salad if you want to put something on the side.
How To Store?
In the refrigerator, this vegan biryani is kept for 3 to 5 days without losing flavor. Simply keep the container sealed.
Additionally, you may freeze biryani for up to a month in an airtight container.
Tips And Tricks
- If you don’t want to spend a lot of time frying onions, you can buy them already done at your local market. They will do the same job.
- If you’re overwhelmed by the vast list of biryani spices, use more biryani masala from Indian or local grocery stores.
- Vegetables should not be overcooked since this will cause them to become mushy and ruin the flavor.
- To achieve a uniform color when frying onions, stir frequently.
- Use some food coloring in the water to avoid using saffron threads.
- Any grain can be used as the foundation for this dish. I used basmati rice, but you can substitute any whole grain you like, including barley, millet, couscous, quinoa, and farro.
- Make sure your spices are fresh so you may enjoy their full flavor.
Other Vegan Rice Dishes
- Vegan Dirty Rice
- Turmeric Potato Rice (Tahiri Recipe)
- Vegan Broccoli Rice Casserole
- Easy Vegan Fried Rice
- Jamaican Rice And Pigeon Peas
- Vegan Red Beans And Rice
Frequently Asked Questions
What Is The Secret Ingredient Of Biryani?
The spices are the key component of a flavorful vegan biryani dish. Biryani masala, whole cumin seeds, and green cardamom pods give this meal its distinct flavor.
Is Biryani Healthy?
Yes! This vegan biryani has minimal saturated fat, cholesterol, and salt content. It is, therefore, a healthy food. It is made with a variety of fresh vegetables, including potatoes, green peas, green beans, cauliflower, and carrots, all these vegetables contain various vitamins and minerals. They also contain a considerable amount of manganese and dietary fiber.
What Is The Difference Between Pulao And Biryani?
Pulao is a one-pot dish made using the absorption method. However, a typical biryani is dum prepared, which includes layering par-cooked rice over meat or vegetables. In biryani, ingredients that are typically not used in pulao, such as caramelized onions and saffron-infused milk, are essential.
Can I Add Some Protein To My Biryani?
Yes! You may add some tofu, beans, or legumes to add some protein while keeping it vegan, or if you are not vegan, you can add some chicken or beef.
Is Rice Gluten Free?
Rice in its natural state, whether it is white, brown, or wild, is gluten-free. Gluten is a protein commonly present in wheat, rye, and barley; persons who are allergic to or sensitive to gluten, or who suffer from celiac disease (an autoimmune disorder driven by gluten) can benefit greatly by eating natural rice.
How To Keep Biryani Moist?
Three suggestions for a moist biryani: After par-cooking the rice, do not allow it to cool and dry up. It must be moist and immediately undergo dum cooking while still hot. Seal the pot tightly to effectively contain the steam. Pour milk flavored with saffron on top.
Thanks for reading this blog post on Vegan Biryani. I hope it has inspired you to try out a new rice dish. If you have any questions or suggestions, feel free to leave a comment below. And if you tried this recipe or any other from our site, please let us know how it turned out in the comments below! Thanks for visiting my Recipes, and I hope to see you again soon.
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- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course
- Cuisine: Indian
- Energy: 340 kcal / 1421 kJ
- Fat: 17.1 g
- Protein: 7.9 g
- Carbs: 38.7 g
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 35 min
- For: 4 Servings
- 2 cups Basmati rice, cooked, set aside
- 1/4 cup avocado oil, divided
- 1 large onion, sliced and divided
Saffron Thread Mixture
- Saffron Mixture (10 saffron plus, 1/4 cup unsweetened almond milk)
- 3 tablespoons whole garam masala, or 1 teaspoon ground
- 1 tablespoon ginger garlic paste
- 1 cup mixed vegetables chopped, potatoes, green peas, green beans, cauliflower, carrots
- 2 teaspoon red chili powder, or 1/4 teaspoon cayenne pepper
- 1 tablespoon biryani masala, (optional) or curry powder
- Salt to taste
- 1 cup tomato puree
- 1/4 cup water
- 1 cup fried onions
- 1/2 cup coconut yogurt, unsweetened
- 1/2 cup cilantro leaves, chopped
- 1/4 cup Mint leaves, chopped
- lemon, to taste
- Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add 1/2 onion slice and cook until brown but not burnt, about 15 minutes. Set aside
Soak Saffron Threads
- Place milk in a small saucepan over low heat and simmer. Add saffron threads and turn off the heat. Allow soaking for 10 minutes. Set aside.
- Heat remaining oil in a large saucepan over medium heat, add gram masala, and sliced onion, and cook until golden.
- Add ginger garlic paste and cook until fragrant. Stir in mixed veggies, red chili powder, biryani masala or curry powder and salt cook until fragrant, about 2 minutes.
- Add tomato puree, water and coconut yogurt and cook for about 5 minutes.
- Take half of the cooked veggies, and keep them aside.
- Layer the cooked basmati rice on half of the veggies, then 3 tbsp. of the saffron mixture, a hand full of fried onion, chopped cilantro, and mint, and add the remaining cooked veggies
- Add the remaining cooked veggies, and the second layer of rice, saffron mixture, fried onion, coriander leaves, and mint, cover the pan with a tight lid, and cook for 10 minutes on low flame.
- Serve the biryani, with a squeeze of lemon, a salad, and vegan yogurt raita. Enjoy!