Authentic Vegan Biryani: A Flavorful Indian Delight

Ingredients

  • 2 tablespoons sunflower oil
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 green chillies, finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 cup basmati rice, rinsed and soaked for 30 minutes
  • 2 cups vegetable broth
  • 1 cup mixed vegetables (such as peas, carrots, bell peppers, and cauliflower)
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup raisins
  • 1/4 cup cashews, lightly toasted
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • 1/2 lemon, juiced

Steps and instructions

  1. Heat the sunflower oil in a large pan over medium heat. Add the onions and sauté until golden brown.
  2. Add the minced garlic, grated ginger, and chopped green chillies to the pan and stir for a minute or two until fragrant.
  3. Add the turmeric, cumin, coriander, and garam masala to the pan and stir well to mix with the onions and spices.
  4. Add the soaked and drained basmati rice to the pan and stir well to ensure all the grains are coated in the spice mixture.
  5. Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover the pan and let simmer for 10 minutes.
  6. Add the mixed vegetables, chickpeas, raisins and toasted cashews to the pan. Stir well and season with salt. Cover the pan again and let simmer for another 10-15 minutes, until the rice is tender and all the liquid has been absorbed.
  7. Remove the pan from the heat, squeeze over the lemon juice, and sprinkle with chopped fresh cilantro.
  8. Let the biryani sit for a few minutes before fluffing the rice with a fork. Serve hot.

Tools for making

  • Large pan - A large pan will be used to cook the biryani.
  • Cutting board - A cutting board will be needed to chop the onions, garlic, ginger, and green chillies.
  • Knife - A knife will be used to chop the vegetables and other ingredients.
  • Measuring spoons - Measuring spoons will be required to accurately measure the spices.
  • Spatula or wooden spoon - A spatula or wooden spoon will be needed for stirring the ingredients in the pan.
  • Fork - A fork will be used to fluff the rice before serving.
  • Lemon squeezer - A lemon squeezer can be used to extract the juice from the lemon.
  • Serving dish - A serving dish will be used to present the biryani when serving.

Recipe variations

  • Use different vegetables according to your preference, such as broccoli, zucchini, or mushrooms.
  • Add tofu or tempeh for extra protein.
  • Replace basmati rice with quinoa or brown rice for a healthier option.
  • Add a handful of spinach or kale for added greens.
  • Experiment with different spices such as cardamom, cinnamon, or cloves to customize the flavor.
  • Include nuts like almonds or pistachios for additional crunch and richness.
  • Add a dollop of vegan yogurt or raita on top for a creamy element.
  • Garnish with fried onions for a crispy texture.
  • Try using coconut milk instead of vegetable broth for a creamier biryani.
  • For a spicier version, increase the amount of green chillies or add some red chili flakes.

Recipe overview

This Vegan Biryani recipe is a delightful combination of aromatic spices, nutritious vegetables, hearty chickpeas, and fluffy basmati rice. It's easy to prepare and makes for a wholesome, flavorful main dish that is perfect for both everyday meals and special occasions. In this recipe, the rice is cooked in a medley of spices, then mixed with sautéed onions, garlic, ginger, and green chillies to create a burst of flavors. The addition of mixed vegetables and chickpeas not only enhance the texture but also make the dish more satisfying and nutritious. Toasted cashews and raisins are added for a touch of sweetness and crunch, while fresh cilantro and a squeeze of lemon juice bring a refreshing finish to this delightful dish. Biryani is a versatile dish that you can easily customize to your preference. If you like, you can add other plant-based proteins or different types of vegetables to make it unique. This vegan biryani promises to be a hit with both vegans and non-vegans alike. Enjoy it on its own or pair it with a side of vegan raita for a complete meal.

Common questions

  1. Can I use different vegetables in this recipe?
    Yes, you can use any vegetables of your choice or whatever is available. Some popular options include peas, carrots, bell peppers, cauliflower, and potatoes.
  2. Can I substitute white rice for basmati rice?
    While basmati rice is traditionally used for biryani, you can use white rice as a substitute if you don't have basmati rice on hand. Just keep in mind that the texture and flavor may differ slightly.
  3. Can I add more spices to make it spicier?
    Absolutely! If you prefer a spicier biryani, you can increase the amount of green chillies or add some red chili powder to the spice mixture.
  4. Is it necessary to soak the rice?
    Soaking the rice helps it cook evenly and prevents it from getting sticky. It is recommended to soak the rice for at least 30 minutes before cooking.
  5. Can I make this recipe ahead of time?
    Yes, you can make the biryani ahead of time and reheat it when ready to serve. Just make sure to store it in an airtight container in the refrigerator. You may need to add a splash of water or vegetable broth when reheating to moisten the rice.

Serving dishes and utensils

  • Large pan - A large pan or skillet is needed to sauté the onions and cook the biryani.
  • Cutting board - A cutting board is useful for chopping vegetables and preparing ingredients.
  • Knife - A knife is essential for slicing the onions, mincing garlic, and chopping vegetables.
  • Wooden spoon or spatula - A wooden spoon or spatula is helpful for stirring and mixing the ingredients in the pan.
  • Measuring spoons - Measuring spoons are needed to accurately measure the spices and seasonings.
  • Measuring cups - Measuring cups are required to measure the rice, vegetable broth, and other ingredients.
  • Lemon squeezer - A lemon squeezer can be used to extract the juice from the lemon easily.
  • Fork - A fork is useful for fluffing the rice after cooking and for serving the biryani.
  • Serving platter - A serving platter is needed to present the biryani to guests for serving.

Origin stories

Biryani, a dish beloved by many for its aromatic and flavoursome character, traces its origins back to the Indian subcontinent. It is said to have been brought to India by the Mughals, a mighty empire that ruled most of India and Pakistan in the 16th to 19th century. The word 'Biryani' is derived from the Persian word 'Birian', which means 'fried before cooking'. The dish encapsulates a perfect blend of rice, spices, and meat (or in this case, vegetables and chickpeas). Each region in India has its variation of the recipe, hence the diverse versions of Biryani we see today. It's a testament to the culinary genius of the Mughals, who had a great fascination with blending flavours, creating layered textures and achieving a sense of balance in their food, much like their architecture and artistry.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.