Vegan Biryani

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!

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Course: Entrée, Main Course

Cuisine: Indian

Keyword: Vegan Biryani

Prep Time: 15

Cook Time: 20

Servings: servings

Calories: 657kcal

Ingredients

2 cups Basmati rice cooked, set aside

Fried Onions

1/4 cup avocado oil divided
1 large onion sliced and divided

Saffron Thread Mixture

10 saffron 1/4 cup unsweetened almond milk

Biryani

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

Instructions

Fry Onion

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.

Biryani

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!

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