- 2 cups Basmati ricewhite
- 2 tbsp Olive oilor sub ghee or coconut oil
- 1 large Onionthinly sliced
- 1 Red bell pepperthinly sliced
- 1 cup Carrotsdiced carrot (or use match sticks)
- 4 cloves Garlicrough chopped
- 2 tsp Gingerfresh ginger, grated or use ginger paste
- 1 tbsp Cuminor whole seeds
- 1 tbsp Corianderor whole seeds, cracked open
- 1 tsp Chili powder
- 1 tsp Cinnamonor one cinnamon stick
- ½ tsp Ground cardamomor 3 crushed cardamom pods
- ½ tsp Turmericground
- 2 Bay leaf
- 1 Star Anise1 pod (optional)
- 4 cups Vegetable stockor chicken stock
- ¾ tsp Saltmore to taste
- 1 can Chickpeasdrained, rinsed
- ½ cup Craisins
For garnish:
- ¼ cup Cashews
- Parsleychopped or cilantro
Easy Vegan Biryani – Indian Rice Dish
This Easy Vegan Biryani is one of my favorite fragrant rice dishes. It is jam-packed with delicious Indian flavors like cardamom, cumin, coriander, and cinnamon. This recipe makes a lot of rice, so it is great to feed a crowd. Even if you’re not feeding a crowd, this rice will keep and it tastes even better the next day!
To make this biryani, start by sautéing onions with garlic and veggies. Once tender, remove one cup of the vegetables from the pan. Add spices and bay leaf and add rice, stock and salt. Top the rice with chickpeas, raisins and the cup of veggies you set aside. Bring the mixture to a simmer and cover the pot with a thin dish towel. Place a lid over the towel, and bring the four corners of the towel up and over the lid. This creates a tight seal on the pan and will keep the steam in the pan while allowing the rice to cook more quickly and evenly.
To make my Easy Vegan Biryani, you will need the following ingredients:
Steps to make Easy Vegan Biryani – Indian Rice Dish
1 | Soak rice | 2 |
2 | Sauté onions | 5 |
3 | Sauté garlic, ginger and veggies | 5 |
4 | Add spices | 1 |
5 | Add rice | 1 |
6 | Add chickpeas and raisins | 2 |
7 | Cook rice | 30 |
8 | Serve | |
Recipe Reviews
So delicious! So many nice flavors! Thanks!
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