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two bowls of indian biryani

Vegan Indian Biryani

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: dinner
  • Cuisine: Indian, Vegan, GlutenFree, Vegetarian

Description

Vegan Indian Biryani! If you love Indian food- you’ve gotta try this healthy recipe! Flavorful spiced rice with lots of vegetables. Super easy to make at home and SO good. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: dinner
  • Cuisine: Indian, Vegan, GlutenFree, Vegetarian
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: dinner
  • Cuisine: Indian, Vegan, GlutenFree, Vegetarian
Scale

Ingredients

  • 1 cup basmati rice
  • 3 tablespoons olive oil, divided 
  • 1/4 cup chopped pistachios 
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds, divided  
  • 2 teaspoons coriander seeds
  • 1 star anise 
  • 8 cardamom pods
  • 1 cinnamon stick 
  • 1 3/4 cup water
  • 1 teaspoon salt, divided 
  • 1 onion, chopped
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic, minced 
  • 1/4 cup golden raisins 
  • 1 cup chopped fresh green beans
  • 2 cups chopped cauliflower florets
  • 1 yukon gold potato, small chop
  • 1 cup frozen peas 
  • 1 carrot, small chop
  • 2 teaspoons fresh lemon juice

Instructions

  1. Rinse the rice in a bowl or sieve. Don’t skip this step! Rinses the basmati rice first prevents it from clumping as it cooks. 
  2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pistachios, turmeric, 1/2 teaspoon cumin seeds, 1/4 teaspoon coriander seeds, 4 cardamom pods, star anise cinnamon and cook, stirring often until toasted and fragrant, about 2-3 minutes. Add the rinse rinsed rice and cook another minute until just toasted. Stir in 1 3/4 cups water and 1/2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, about 20 minutes. 
  3. While the rice is cooking, heat the remaining 2 tablespoons olive in a separate large skillet. Add the onion and cook until just soft, about 5 minutes. Add in the garlic, ginger, raisins, remaining coriander seeds, remaining cumin seeds, 4 cardamom pods and 1/2 teaspoon salt. Cook until spices are toasted and fragrant. 
  4. Add in the green beans, cauliflower, peas, potatoes, and carrots along with 1/4 cup water. Cook, stirring often, until vegetables are tender. You may need to add more water; start with a tablespoon and go from there. 
  5. Add the rice mixture to the vegetable mixture and stir to combine. Stir in the lemon juice. Season to taste with salt/pepper as needed. Garnish with extra pistachios, cilantro and mint. 

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