Vegetable Biryani Recipe
Vegetable Biryani Recipe – Vegan
Quick and easy Vegetable Biryani! A fragrant Indian rice dish with vegetables and chickpeas infused with Indian spices – vegan and gluten-free. A quick and easy weeknight meal.
This version is totally meatless, made with veggies and chickpeas- and can be made very quickly using white basmati rice. As it simmers, fragrant Indian spices infuse the house with goodness. Serve this with flavorful Cilantro Mint Chutney which can easily be made vegan by using vegan yogurt!
HOW TO MAKE VEGETABLE BIRYANI
- Biryani starts with browning the onions, creating the base of the flavorful dish. Then add and toast the spices. Drain the rice and add it along with veggie stock and salt.
- The best way cook biryani is to cover the simmering rice with a thin kitchen towel, folding the edges up over the lid. This helps create a good seal and allowing the rice to cook more evenly.
- When it’s done, the rice with be perfectly cooked and fluffy.
- Sprinkle with toasted cashews, raisins and cilantro.
- Serve with a side of cilantro mint chutney!
INGREDIENTS IN VEGETABLE BIRYANI
- White Basmati Rice– will be light and fluffy. You can use brown basmati, you will need to adjust the broth amount and cooking time.
- Onion– getting these lightly caramelized will give the best flavor.
- Veggies- bell pepper and carrot. Feel free to add more- zucchini, eggplant, etc.
- Spices– these are what are going to give this dish incredible depth and deliciousness.
- Vegetable Broth– make sure it is flavorful or make your own broth!
