Vegan Biryani is a plant-based spin on one of South Asia’s most celebrated and cherished dishes, tracing its origins back centuries. Traditionally, Biryani is a layered rice dish infused with spices, fragrant herbs, and, in its original form, slow-cooked meat or vegetables. This exquisite creation is thought to have been brought to India by Persian travelers and merchants, where it evolved into countless regional variations, each adding its unique twist to the recipe.

In our Vegan Biryani, we retain all the deep, rich flavors and aromas that make this dish so unforgettable. Think fragrant basmati rice, vegetables roasted to perfection, and spices like cumin, turmeric, and garam masala that meld together beautifully. This recipe balances convenience with authenticity, making it ideal for busy weeknights or as a dish to impress guests. Whether you’re new to Biryani or a longtime fan, this vegan version brings all the magic and warmth to your table, highlighting the tradition and taste of this historic dish.

Ingredients

• Rice:
• 2 cups white basmati rice
• Cooking Oil:
• 2 to 3 tablespoons (olive oil or grapeseed oil)
• Aromatics:
• 1 large onion, diced
• 3 to 4 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• Vegetables:
• 1 cup cauliflower florets
• 2 cups peeled and chopped potatoes (Yukon Gold recommended)
• Optional: Mixed vegetables (carrots, peas, green beans)
• Spices:
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• ½ teaspoon cinnamon
• ½ teaspoon cumin
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper
• Others:
• Salt to taste (about 2 teaspoons)
• 1 medium tomato, chopped
• 3½ cups vegetable broth

Instructions

1. Prep the Rice:

• Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water for about 20 minutes.

Sauté Aromatics:

• In a large pot, heat the oil over medium heat. Add the diced onion and sauté until golden brown.
• Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add Spices and Vegetables:

• Add the spices (garam masala, chili powder, cinnamon, cumin, turmeric, cayenne) and chopped tomato to the pot. Stir well to combine.
• Incorporate the chopped potatoes and cauliflower florets (and any other vegetables you wish to use), mixing thoroughly.

Cook the Rice:

• Pour in the vegetable broth and add the soaked rice. Stir gently to combine all ingredients.
• Bring the mixture to a boil, then reduce heat to low and cover the pot. Cook for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid.

Fluff and Serve:

• Once cooked, remove from heat and let it sit covered for an additional 5 minutes.
• Fluff the biryani with a fork before serving.

Serving Suggestions

• Serve your Vegan Biryani with vegan raita (a yogurt-based side) or alongside warm vegan naan bread.
• Garnish with fresh herbs like cilantro or mint, crispy fried onions, or toasted nuts such as cashews or almonds for added texture.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop before serving.

This Vegan Biryani recipe is not only quick and easy but also versatile—feel free to customize it with your favorite vegetables or protein sources like chickpeas for added nutrition. Enjoy your delicious homemade biryani!

Creative Toppings for Vegan Biryani

1. Fresh Herbs: Chopped cilantro, mint, or parsley add a burst of freshness.
2. Nuts and Seeds: Toasted cashews, almonds, or pine nuts provide a delightful crunch.
3. Fried Onions: Crispy fried onions enhance flavor and texture.
4. Vegan Yogurt: A dollop of coconut or almond yogurt offers creaminess.
5. Chili Flakes: For those who enjoy heat, sprinkle chili flakes on top.
6. Lemon Wedges: A squeeze of lemon juice brightens the dish.

Using Brown Rice Instead of Basmati

Yes, you can use brown rice instead of basmati for vegan biryani. Brown rice adds more fiber and nutrients, though it may require a longer cooking time and more liquid compared to basmati rice.

Making Vegan Biryani in an Instant Pot

To make vegan biryani in an Instant Pot:

1. Sauté Aromatics: Use the sauté function to cook onions until golden, then add garlic and ginger.
2. Add Ingredients: Stir in spices, chopped tomatoes, vegetables, and rinsed rice.
3. Pressure Cook: Add vegetable broth, seal the lid, and cook on high pressure for 3 minutes.
4. Release Pressure: Perform a quick release and let it sit for 10 minutes before fluffing the rice with a fork.

Good Vegan Raita Recipes to Pair with Biryani

Cucumber Raita:

• Ingredients: Grated cucumber, coconut yogurt, salt, cumin powder, chopped mint.
• Mix all ingredients together for a refreshing side.

Mint Raita:

• Ingredients: Fresh mint leaves, coconut yogurt, lemon juice, salt.
• Blend mint with yogurt and season to taste.

Tomato Raita:

• Ingredients: Chopped tomatoes, coconut yogurt, cumin powder, salt.
• Combine all ingredients for a tangy complement to biryani.

Gluten-Free Variations of Vegan Biryani

Vegan biryani is inherently gluten-free when made with rice and vegetables. For added assurance:

• Use gluten-free spices and ensure any additional ingredients (like yogurt) are gluten-free.
• Substitute grains like quinoa or millet if desired for variety while maintaining gluten-free status.