Easy Vegan Biryani (One-Pan Recipe)
This one-pan vegan biryani is packed with aromatic spiced rice, colourful vegetables and fresh herbs. Tested to perfection - serve this delicious dish with crunchy poppadoms, toasted cashew nuts and creamy fresh mint raita.
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Serves: 4 people
Calories: 382kcal
Ingredients
- 4 tbsp vegetable or coconut oil (separated into 2 tbsp + 2 tbsp)
- 1 onion (thinly sliced (approx 150g))
- ½ tsp salt
- 2 tbsp garlic (minced)
- 2 tsp ginger (grated or finely diced)
- 1 carrot (peeled and finely diced (approx 100g))
- 1 green pepper (diced (approx 120g))
- 4 mushrooms (diced (approx 80g))
- 4 tsp dried cumin
- 3 tsp dried coriander
- 1 tsp dried turmeric
- ¼ tsp dried chilli flakes (add more if you like your biryani to be spicier)
- ¼ tsp salt
- 200 g basmati rice (dry weight)
- 400-500 ml vegetable stock (gluten free if required)
- 50 g peas (frozen)
- 2 bay leaves
- 1 cinnamon stick (approx 7cm long)
- 5 cardamon pods
- 1.5 tbsp fresh coriander (finely chopped)
- 1.5 tbsp fresh mint (finely chopped)
For the pickled red onions:
- ½ red onion
- 1 tbsp vinegar
Optional, to serve:
- 50 g cashews (toasted (omit if you require a nut free dish))
- fresh coriander
- raita
- poppadoms (gluten free if required)
- naan bread (gluten free if required)
Instructions
- Rinse the rice in cold water until the water runs clear.Note: Rinsing the rice results in a fluffier texture and prevents the rice grains from clumping together.200 g basmati rice
- Heat 2 tbsp of the oil in a large frying pan. Add the sliced onion and 1/2 tsp salt. Fry over a medium-high heat, stirring frequently, until the onions turn golden (but not burnt), which should take around 10-12 minutes.Note: If the onions are burning and sticking to the bottom of the pan, lower the heat slightly and add a little more oil. We don’t want them to be burnt but you do you want them to be browned and crispy around the edges to give the most flavour.4 tbsp vegetable or coconut oil, 1 onion, 1/2 tsp salt
- Add the garlic and ginger to the pan along with an additional 1 tbsp oil if needed. Fry for 2 minutes.2 tbsp garlic, 2 tsp ginger
- Add the finely diced vegetables (carrot, pepper and mushrooms) and sauté until the carrot and pepper pieces are tender. This should take approximately 7 minutes.1 carrot, 1 green pepper, 4 mushrooms
- Reduce the heat to medium. Add 1 tbsp oil to the pan along with the dried spices (cumin, coriander, turmeric and chilli flakes) along with 1/4 tsp salt. Stir together with the vegetables and fry for another 2 minutes.4 tsp dried cumin, 3 tsp dried coriander, 1 tsp dried turmeric, 1/4 tsp dried chilli flakes, 1/4 tsp salt
- Add the rice, 400ml of the stock, peas, bay leaves, cinnamon stick and cardamom pods. Bring to the boil then reduce the heat. Cover with a tight-fitting lid space and simmer for around 15 minutes or until the rice is cooked.400-500 ml vegetable stock, 50 g peas, 2 bay leaves, 1 cinnamon stick, 5 cardamon pods
- Keep an eye on the pan as it cooks and add 50-100ml more stock or water as necessary, if the rice is sticking. Don't add too much liquid as you don't want the rice to go mushy!
- Once the rice is cooked, remove the pan from the heat. Leave the lid on and set aside to rest for 10 minutes.
- Whilst the biryani is resting, fry a handful of cashew nuts in a dry frying pan (without oil). Fry for around 5-7 minutes until they are lightly golden and then remove from the heat.50 g cashews
- Whilst you are waiting you may also like to make some pickled red onions to add on top of the biryani on serving. To make the pickled onions, slice 1/2 a red onion and then place it in a bowl of boiling water for 5 mins. Drain the water, add the vinegar and stir. After a few minutes the onions should go a bright pink colour. Drain off any excess vinegar and they're ready to use.1/2 red onion, 1 tbsp vinegar
- Once the biryani has rested for 10 minutes, test it for seasoning and add more salt if needed, stirring through thoroughly.
- Add the fresh coriander and mint and stir through thoroughly.1.5 tbsp fresh coriander, 1.5 tbsp fresh mint
- Serve this vegan biryani with popadoms, pickled red onion and raita (plain vegan yoghurt with fresh mint and cucumber stirred in). Sprinkle the top of each bowl of biryani with fresh coriander and toasted cashews.fresh coriander, raita, poppadoms, naan bread
Video
Notes
Vegan / Dairy Free / Egg Free / Gluten Free / Nut Free / Refined Sugar Free / Soy Free
Recipe inspired by: India
Nutritional information is estimated, based on the recipe minus the option extras/toppings.
To make this recipe nut free, exclude the optional toasted cashews.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 382kcal | Carbohydrates: 56g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 865mg | Fiber: 5g | Sugar: 5g | Net Carbohydrates: 51g
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