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Delicious Vegan Biryani for Home Cooks

Make Vegan Biryani with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tbsp coconut oil or vegetable oil
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 1/2 cups basmati rice rinsed and soaked for 20 minutes
  • 2 1/2 cups vegetable broth or water
  • 1 cup cauliflower florets
  • 1 cup diced carrots
  • 1 cup green beans chopped
  • 1/2 cup green peas fresh or frozen
  • 1 tsp cumin seeds
  • 4 whole cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 bay leaf
  • 2 green cardamom pods
  • 1 cinnamon stick
  • Salt to taste
  • Fresh cilantro or mint for garnish

Method
 

  1. In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté until golden brown, about 5-7 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick to the pot. Toast the spices for 1 minute, stirring frequently to avoid burning.
  4. Mix in the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for another minute to release the flavors of the spices.
  5. Add the cauliflower florets, diced carrots, green beans, and green peas to the pot. Stir well to coat the vegetables with the spices.
  6. Pour in the soaked basmati rice, followed by the vegetable broth or water. Add salt to taste, and bring the mixture to a boil.
  7. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
  8. Remove the pot from heat and let it sit covered for an additional 5-10 minutes to allow the flavors to meld.
  9. Fluff the biryani with a fork, garnish with fresh cilantro or mint, and serve warm.