Vegan Biryani
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
60 Minutes
Dietary Information
Gluten-Free, Dairy-Free, Soy free, Nut free adaptable
A fragrant vegetable biryani made with basmati rice, mixed vegetables and Spice Zen Biryani Spice Blend. Prepared without yoghurt, this vegan version relies on slow-cooked onions, tomatoes and gentle steaming to create a moist, aromatic rice with depth and warmth. Inspired by traditional dum-style biryanis, it delivers richness and flavour while remaining balanced, light and deeply satisfying.
Ingredients
Rice & Vegetables
-
2 cups basmati rice (500 g), rinsed and drained
-
5 cups mixed vegetables, small diced
(potatoes, red capsicum, French beans, carrots, cauliflower)
Biryani Base
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3 tbsp Spice Zen Sunflower Oil
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1 large onion, finely chopped
-
1 tsp ginger, grated or paste
-
1 tsp garlic, grated or paste
(optional: a pinch of asafoetida)
-
2 tbsp Spice Zen Biryani Spice Blend
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2–3 tomatoes, finely chopped or pureed
-
4–5 strands saffron, crushed and soaked in ¼ cup hot water
-
1½ tsp salt
-
¼ cup water or vegetable stock
To Finish
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½ tsp Spice Zen Garam Masala (optional)
-
1 tbsp fresh coriander, roughly chopped
-
Lemon wedges, to serve
-
Raisins and cashew nuts, lightly toasted (optional)
Directions
Bring 5 cups of water to a boil. Add the basmati rice and simmer for 7–8 minutes until just tender and al dente. Drain well and set aside, covered. Alternatively, cook the rice in a rice cooker with 3½ cups water.
Heat Spice Zen Sunflower Oil in a cast iron Dutch oven or heavy-bottomed skillet over medium-high heat. Add the onion and sauté until translucent.
Add Spice Zen Biryani Spice Blend and stir for one minute until aromatic. Add ginger, garlic and tomatoes and cook for about 5 minutes until the mixture thickens slightly.
Reduce heat to medium. Add hard vegetables (potatoes, carrots, French beans), salt and ¼ cup water. Cover and cook for 5 minutes, stirring occasionally. Add remaining vegetables and cook for a further 4 minutes.
Add the cooked rice to the vegetables, layering rice and vegetables if desired, finishing with rice on top. Drizzle over the saffron water and sprinkle with garam masala if using.
Cover tightly and steam on low heat for 10 minutes without lifting the lid, allowing the rice to absorb moisture and aroma.
Garnish with coriander, lemon wedges, toasted raisins and cashews. Serve warm.
Chef’s Notes
Keep the rice slightly undercooked before layering so it finishes perfectly during steaming.
For the final steaming stage, seal the pot tightly using a well-fitting lid or cover with foil before placing the lid on. This helps trap steam and aroma for a moist, evenly infused biryani.
Recipe Note
Traditional Cooking Practice
Biryani is traditionally prepared by layering partially cooked rice with a spiced base, then steaming gently so flavours and aromas infuse evenly without excess liquid.
Moisture & Texture
This biryani is designed to be moist and aromatic rather than saucy. Slow-cooked onions, tomatoes and trapped steam replace yoghurt while maintaining depth and richness.
Yoghurt Variation (Vegetarian)
For a yoghurt-based biryani, stir ½ cup plain yoghurt into the tomato mixture after it has cooked down, before adding vegetables. This creates a creamier base and is suitable for vegetarians.
Paneer Addition (Vegetarian)
Add 1 cup diced and lightly fried paneer with the softer vegetables, allowing it to warm through during steaming.
Serving Suggestions
Serve as a standalone main or with mint yoghurt, simple raita or mango chutney.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
