Vegan Vegetable Biryani | Cooking With Jade

Vegan Vegetable Biryani

2 MINS READ
Vegan Vegetable Biryani
Chef Jade_ VEGAN VEGETABLE BIRYANI

VEGAN VEGETABLE BIRYANI

Prep Time 30 minutes
Cook Time 40 minutes
Cuisine Indian
Servings 6

Equipment

  • Large pot
  • Skillet or kadhai
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 2 cups of basmati rice
  • 2 cups of mixed vegetables carrots, peas, beans, cauliflower, etc., chopped
  • 1 onion thinly sliced
  • 2 tomatoes chopped
  • 4 cloves of garlic minced
  • 1- inch piece of ginger grated
  • 2 green chilies slit lengthwise
  • 1 tsp of cumin seeds
  • 1 cinnamon stick
  • 4-5 cloves
  • 4-5 green cardamom pods
  • 1 bay leaf
  • 1 tsp of turmeric powder
  • 1 tsp of red chili powder
  • 1 tsp of garam masala powder
  • 1/4 cup of chopped mint leaves
  • 1/4 cup of chopped coriander leaves
  • Salt to taste
  • 3 tbsp of oil or vegan butter
  • 4 cups of water

Instructions
 

  • Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
  • In a large pot, heat oil or vegan butter over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1-2 minutes until fragrant.
  • Add sliced onions and sauté until they turn golden brown.
  • Add minced garlic, grated ginger, and green chilies. Sauté for another 1-2 minutes.
  • Add chopped tomatoes and cook until they become soft and mushy.
  • Add turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well.
  • Add the mixed vegetables and cook for 3-4 minutes until they are partially cooked.
  • Add the soaked and drained basmati rice to the pot. Stir gently to coat the rice with the spices and vegetables.
  • Add 4 cups of water and bring everything to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
  • Remove the pot from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.
  • Fluff the rice with a fork and garnish with chopped mint leaves and coriander leaves.
  • Serve the vegetable biryani hot with raita or any vegan side dish of your choice.

Notes

NUTRITIONAL FACTS:
Calories: 400 | Total Fat: 8g | Total Carbohydrates: 74g | Dietary Fiber: 5g | Protein: 8g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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