Description
This Easy Vegan Biryani is a flavorful, aromatic one-pot meal featuring basmati rice cooked with a medley of vegetables, chickpeas, and a blend of traditional Indian spices. It’s a perfect vegan main course that’s comforting and nutritious, ideal for family dinners or meal prep.
Ingredients
Scale
Onion, Ginger and Garlic
- 2 tablespoons olive oil
- 1 medium red or yellow onion, thinly sliced
- 1 tablespoon minced fresh ginger
- 5 cloves garlic, minced
- 1/4 cup water
Vegetables
- 1 medium carrot, peeled and sliced diagonally
- 1 Yukon gold potato, peeled and chopped small
- 1 cup cauliflower florets
- 1/2 cup frozen green peas
- 1/2 cup frozen green beans
- 15 ounce can chickpeas, drained and rinsed
- 1/2 cup golden or regular raisins, optional
Spices
- 2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
Broth and Rice
- 4 cups vegetable broth
- 2 cups basmati rice, rinsed well
Instructions
- Prepare Ingredients: Chop all vegetables, drain and rinse chickpeas, and combine all spices in a small bowl for easy access during cooking.
- Sauté Onions: Warm olive oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring frequently, until translucent, about 5 minutes.
- Add Ginger and Garlic: Stir in minced ginger and garlic; sauté for 1 minute until fragrant to enhance the flavor base.
- Add Water and Vegetables: Pour in 1/4 cup water to prevent burning, then add the carrots, potatoes, cauliflower, frozen peas, frozen green beans, chickpeas, and optional raisins. Stir to combine.
- Add Spices: Sprinkle the garam masala, turmeric, coriander, cumin, cayenne pepper, cinnamon, salt, and black pepper over the vegetables. Stir thoroughly to coat everything evenly.
- Add Broth and Rice: Pour vegetable broth into the skillet, add the rinsed basmati rice, stir well, then bring the mixture to a boil.
- Simmer: Cover the skillet and reduce heat to medium-low. Cook for 20 minutes until the rice is tender and has absorbed the broth.
- Rest Rice: Fluff the rice gently with a fork, re-cover the pan, and let it sit off the heat for 5 minutes to allow flavors to meld.
- Serve: Garnish with chopped cilantro and sliced almonds if desired. This biryani pairs wonderfully with vegan raita and naan bread for a complete meal.
Notes
- Leftovers can be kept for up to 5 days refrigerated in a covered container and are excellent for meal prep.
- This biryani freezes well; store in airtight containers for up to 3 months.
- For added heat, increase the cayenne pepper or add fresh green chilies.
- Use vegetable broth low in sodium to control salt content.
- Rinsing the rice well before cooking removes excess starch and prevents clumping.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
