Name: Easy Vegan Biryani Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 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; 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; 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; 4 cups vegetable broth; 2 cups basmati rice, rinsed well

Jump to Recipe· 4.4 from 63 reviews

If you’ve ever craved a comforting, fragrant meal that’s packed with flavor yet entirely plant-based, you’re in for a treat. This Easy Vegan Biryani Recipe hits all the right notes — vibrant spices, tender veggies, and perfectly cooked basmati rice that come together in one pot. Whether you’re new to Indian cuisine or a longtime fan, this recipe is a total game-changer and a favorite in my kitchen for busy weeknights or weekend dinners.

🖤

Why This Recipe Works

Simple Ingredients: Uses easy-to-find veggies and staples that you probably already have.
Layered Flavors: The mix of spices builds rich complexity without overwhelming your palate.
One-Pot Wonder: Minimal cleanup because everything cooks together in one skillet.
Versatile and Filling: Loads of veggies plus chickpeas make it hearty and satisfying on its own.

Vegan Biryani, easy vegan Indian dishes, plant-based rice recipes, vegetarian biryani ideas, wholesome vegan meals - A black round cast iron pot with red handles is full of a colorful mix of cooked rice and vegetables. The dish has three main layers: the bottom and middle layers are mixed with yellowish rice grains that look soft and fluffy, dotted with green peas, chunky light orange carrot slices, yellow potato pieces, cauliflower florets, and beige chickpeas. The top layer has more whole vegetables and dark raisins scattered around, adding texture and color contrast. The pot sits on a white marbled surface with a white and beige striped cloth beneath it. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Easy Vegan Biryani Recipe starts with the combination of fresh onions, ginger, garlic, and vibrant spices. Together, they create a fragrant base while the assortment of vegetables and chickpeas keep it nutrient-dense and hearty. I always recommend rinsing your basmati rice thoroughly to ensure fluffy results — trust me, it makes all the difference!

Vegan Biryani, easy vegan Indian dishes, plant-based rice recipes, vegetarian biryani ideas, wholesome vegan meals - Flat lay of fresh red onion thinly sliced with deep purple and white layers, peeled orange carrot slices cut diagonally showing vibrant texture, pale yellow Yukon gold potato chunks with smooth skin, creamy white cauliflower florets with natural curvy shapes, bright green frozen peas and green beans adding crisp freshness, light beige chickpeas with a round, matte surface, small golden raisins scattered for a touch of sweetness, fresh ginger root with knobby, light brown skin and fibrous texture, and plump garlic cloves with papery white skin arranged naturally in clusters, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Onion: Adds sweetness and depth when caramelized; thin slices cook quickly.
Fresh ginger & garlic: These give the biryani its signature warm and pungent aroma.
Carrot, potato, cauliflower, peas, green beans: A colorful veggie mix that brings texture and nutrition.
Chickpeas: Protein-packed and hearty, they absorb the spices beautifully.
Golden raisins (optional): Add subtle sweetness and a lovely contrast to spices.
Garam masala and spices: The heart of flavor — garam masala, turmeric, coriander, cumin, cayenne, cinnamon give that authentic biryani taste.
Vegetable broth: Used instead of water for richer cooking liquid and enhanced flavor.
Basmati rice: Long-grain rice that stays light and fluffy, perfect for biryani.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve made this Easy Vegan Biryani Recipe countless times, tweaking it according to what’s in my fridge or my mood. Feel free to swap or add vegetables like bell peppers or mushrooms, or toss in toasted nuts for extra texture — the recipe is forgiving and flexible, so don’t be afraid to personalize it!

Variation: Once I tried adding diced tofu marinated in a bit of lemon and turmeric for extra protein, and it turned out fantastic — the biryani soaked up all those flavors!
Spice Level: Adjust cayenne pepper to your preference; I usually keep it moderate to enjoy the rich spices without the heat overpowering everything.
Seasonal swaps: Use fresh green beans, peas, or other seasonal veggies when available to keep it vibrant and fresh.

Step-by-Step: How I Make Easy Vegan Biryani Recipe

Step 1: Prep Like a Pro

The key to a smooth cook is prepping everything before you turn on the stove. Slice the onions thinly, mince that fresh ginger and garlic, chop the veggies evenly so they cook at the same rate, and mix the spices in a small bowl. Having all this ready means the cooking process feels relaxed — and that’s when the magic starts!

Step 2: Saute the Aromatics

Heat olive oil over medium-high heat in a large skillet or pan — I love using a wide one for even cooking. Toss in the onion slices and stir often until they turn translucent, about 5 minutes. This stage builds the flavor base — don’t rush it! Then add the minced ginger and garlic, cooking just a minute until their fragrance fills your kitchen.

Step 3: Veggies, Chickpeas & Spices Go In!

Splash in a bit of water after the garlic and ginger — this helps prevent burning as you stir. Add all your chopped vegetables, the chickpeas, and golden raisins if you’re using them. Sprinkle over the spice mix, salt, and pepper, then stir well to coat everything. The colors and aromas at this point always remind me why biryani is such a beloved dish worldwide.

Step 4: Cooking the Rice and Final Simmer

Pour in the vegetable broth and add the rinsed basmati rice. Give it a thorough stir to combine everything, then bring it all to a gentle boil. Lower the heat to medium-low, cover, and let it cook undisturbed for around 15-20 minutes until the rice is tender and fluffy. Resist peeking too often — that steam is doing the hard work!

Step 5: Rest, Fluff, and Serve

Once the rice is cooked, fluff it gently with a fork. Then cover again and let it rest for 5 more minutes off the heat — this step lets the flavors settle and keeps the texture perfect. Serve piping hot, garnished with fresh cilantro and toasted sliced almonds if you like that extra crunch.

💡

Tips from My Kitchen

Use Rinsed Rice: Rinsing basmati rice removes excess starch and prevents it from becoming gummy — a game changer for fluffy biryani.
Don’t Skip the Resting Time: Letting the biryani sit after cooking helps the flavors meld and rice grains firm up without turning mushy.
Toast Almonds Separately: For a nice crunch, lightly toast your sliced almonds in a dry pan while the biryani cooks — the aroma is amazing.
Low and Slow Cooking: Keep the heat on medium-low when simmering the rice to avoid burning or drying out your biryani.

How to Serve Easy Vegan Biryani Recipe

Vegan Biryani, easy vegan Indian dishes, plant-based rice recipes, vegetarian biryani ideas, wholesome vegan meals - A close-up of a decorative plate with a gold and black outer rim, filled with a layered mix of yellow rice, orange carrot slices, chickpeas, small green beans, potatoes, and light yellow cauliflower pieces. The top layer is scattered with dark raisins, sliced almonds, and fresh green cilantro leaves, adding texture and vibrant colors to the dish. The plate is placed on a white marbled surface with some fresh cilantro on the side and a small bowl of sliced almonds visible in the corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top my biryani with freshly chopped cilantro and some toasted sliced almonds — the freshness and crunch elevate the dish beautifully. For a cool contrast, a little vegan raita made from coconut yogurt with cucumber and mint is an absolute must in my book.

Side Dishes

Serve your Easy Vegan Biryani alongside warm vegan naan bread for scooping or a crisp cucumber salad to balance the spices. I’ve also enjoyed it with a simple lentil dal on the side when feeding a crowd — it pairs so well!

Creative Ways to Present

For special occasions, I like to layer this biryani in a beautiful clear glass casserole, sprinkling fried onions and nuts between layers — it’s such a showstopper visually and makes every bite exciting. You could also serve it in individual portions with a sprig of mint or edible flowers for an elegant twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover biryani in an airtight container in the fridge, where it stays fresh for up to five days. If you plan your week, this recipe makes a fantastic meal prep option because the flavors actually deepen overnight.

Freezing

This biryani freezes really well! I portion it into freezer-safe containers and thaw it overnight in the fridge. When you’re short on time, it’s a lifesaver to have a batch stashed away for busy days.

Reheating

Reheat leftover biryani gently in a skillet over medium-low heat, adding a splash of vegetable broth or water to rehydrate the rice. Stir occasionally to warm it evenly, and you’ll find it tastes just as good as freshly made.

FAQs

Can I make this Easy Vegan Biryani Recipe gluten-free?

Absolutely! This biryani is naturally gluten-free as long as you serve it with gluten-free sides — just double-check your broth and spices to ensure there are no hidden gluten ingredients.
What’s the best way to cook the rice so it’s fluffy and not sticky?

Rinse your basmati rice thoroughly before cooking to remove extra starch, and don’t stir it too much while it simmers — just cover and let it cook undisturbed on low heat until tender.
Can I make this biryani spicier?

Yes! Feel free to increase the cayenne pepper or add fresh chopped green chilies when sautéing the onions for an extra kick.
Is it okay to use frozen vegetables?

Definitely. Frozen peas and green beans work perfectly in this recipe and save time, plus no compromise on taste.
Can I prepare this recipe in advance for a party?

Yes, you can cook it a few hours before serving. Reheat gently and garnish fresh just before your guests arrive for best results.

Final Thoughts

I honestly love this Easy Vegan Biryani Recipe because it feels like a big flavor hug — spicy, cozy, and nourishing all at once. Whether you’re cooking for yourself or feeding a crowd, it’s guaranteed to satisfy and impress. Give it a try and soon you’ll see why it’s one of my kitchen go-to’s — I’m rooting for your biryani success!