Description
This Easy Vegan Biryani is a flavorful and aromatic Indian-inspired rice dish packed with vegetables, chickpeas, and a blend of warm spices. Perfect for a wholesome vegan meal, it’s easy to prepare and ideal for meal prepping with leftovers lasting up to five days or can be frozen.
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 the vegetables, drain and rinse the chickpeas, and mix all the spices in a small bowl to have everything ready before cooking.
- Sauté Onions: Heat olive oil over medium-high heat in a large skillet. Add the sliced onion and cook for about 5 minutes, stirring frequently, until translucent.
- Add Ginger and Garlic: Stir in the minced ginger and garlic, sautéing for 1 minute until fragrant.
- Add Water and Vegetables: Pour in the water to keep the garlic and ginger from burning. Add the carrots, potato, cauliflower, green peas, green beans, chickpeas, and raisins if using. Stir well to combine.
- Add Spices: Sprinkle in the garam masala, turmeric, coriander, cumin, cayenne pepper, cinnamon, salt, and black pepper. Stir thoroughly to coat the vegetables evenly.
- Cook Rice: Pour the vegetable broth into the skillet and add the rinsed basmati rice. Stir to combine, bring to a boil, then cover and reduce heat to medium-low. Let it cook for 20 minutes until the rice is tender.
- Rest and Fluff: Once cooked, fluff the rice gently with a fork. Cover the pan again and let it sit off the heat for 5 minutes to allow the flavors to meld.
- Serve: Garnish with chopped cilantro and sliced almonds if desired. Serve with vegan raita and naan bread for a complete meal. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
- Raisins are optional but add a pleasant sweetness to balance the spices.
- Using basmati rice is recommended for authentic texture and flavor.
- Adjust cayenne pepper to your preferred spice level.
- For a nuttier flavor, lightly toast the rice before adding broth.
- Add fresh cilantro and sliced almonds just before serving for extra freshness and crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
