Vegan Biryani
Basmati rice is layered with warmly spiced vegetables and aromatics, with coconut yogurt standing in for the dairy traditionally used to add richness and tang. The slow-simmered masala base and fragrant whole spices give this biryani its depth. Set aside about 75 minutes to build the layers and let the flavors develop fully.
Equipment
- Large heavy-bottomed pot with lid (Dutch oven preferred)
- Mixing bowls
- Wooden spoon
- Sieve or strainer
Ingredients
For the rice:
- 1 ½ cups basmati rice preferably aged or long-grain for distinct separation
- 4 cups water for boiling rice
- 1 tsp salt
For the vegetable masala:
- 2 tbsp neutral oil like grapeseed or sunflower
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp ginger freshly grated
- ½ cup carrots diced
- ½ cup green beans cut into 1-inch pieces
- ½ cup cauliflower florets
- ⅓ cup peas fresh or frozen and thawed
- ¾ cup unsweetened coconut yogurt for creaminess
- 2 tsp garam masala
- 1 tsp turmeric powder
- ½ tsp chili powder adjust to taste
- ¼ cup fresh cilantro chopped
- ¼ cup fresh mint chopped
Optional toppings:
- 1 tbsp sliced almonds lightly toasted
- 1 tbsp raisins golden for subtle sweetness
Instructions
- Rinse basmati rice several times until water runs clear. Soak it in cold water for 20 minutes, then drain.
- Boil 4 cups of water with 1 tsp of salt. Add drained rice and parboil for 6-7 minutes until about 70% cooked. Drain and set aside.
- In a large pot, heat oil over medium heat (about 350°F / 175°C). Add onions and sauté until golden brown—about 8–10 minutes. Stir frequently for even caramelization.
- Add garlic and ginger. Sauté for 1–2 minutes until aromatic. Stir in carrots, green beans, and cauliflower. Sauté for 5 more minutes until slightly tender.
- Mix in peas, coconut yogurt, garam masala, turmeric, chili powder, salt to taste. Cook for another 5–7 minutes on low-medium heat until veggies are tender but not mushy.
- Layer drained rice evenly over the veggie mixture. Sprinkle with chopped cilantro and mint. Cover tightly with a lid.
- Reduce heat to low (about 250°F / 120°C) and cook covered for 15–20 minutes to allow flavors to steam and meld.
- Turn off the heat and allow to rest covered for 10 minutes. Fluff gently before serving.
- Top with toasted almonds and raisins before serving, if using.
Notes
- For extra depth, add a pinch of saffron soaked in 2 tbsp warm almond milk and drizzle over the rice before final steaming.
- Try adding mushrooms or bell peppers for variation.
- Make ahead: The vegetable masala can be made a day ahead and stored refrigerated.
Nutrition
Calories: 413kcalCarbohydrates: 72gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 657mgPotassium: 486mgFiber: 4gSugar: 7gVitamin A: 3125IUVitamin C: 18mgCalcium: 161mgIron: 2mg
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