Vegan Biryani Rice

Experience the vibrant flavors of Vegan Biryani Rice, a plant-based spin on the classic Indian delicacy. This aromatic dish features perfectly fluffy basmati rice infused with a medley of warm spices like cumin, cinnamon, and biryani masala. Loaded with colorful vegetables—carrots, potatoes, and peas—and topped with golden-fried cashews and plump raisins, this one-pot recipe strikes the perfect balance between wholesome and indulgent. A hint of coconut oil enhances its richness, while fresh cilantro and mint leaves provide a burst of freshness. Whether you're looking for a hearty vegan meal or a show-stopping side dish, this Vegan Biryani Rice is a must-try! Ready in just an hour, it’s perfect for weeknight dinners or festive occasions.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 2 tablespoons Coconut oil
• 1 large Onion
• 3 Garlic cloves
• 1 inch Ginger
• 1 large Tomato
• 1 large Carrot
• 1 medium Potato
• 1 cup Frozen peas
• 1 Green chili
• 0.5 cup Cilantro
• 0.5 cup Mint leaves
• 2 tablespoons Biryani masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Cumin seeds
• 1 inch Cinnamon stick
• 1 Bay leaf
• 2 teaspoons Salt
• 0.25 cup Cashews
• 0.25 cup Raisins

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the cumin seeds, cinnamon stick, and bay leaf. Saute for 1 minute until they release their aroma.

Step 3

Add sliced onion to the pot and cook until golden brown, around 5-7 minutes.

Step 4

Add minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes.

Step 5

Stir in the chopped tomato, biryani masala, turmeric powder, and red chili powder. Cook until the tomato softens, about 3 minutes.

Step 6

Add diced carrot, potato, and peas to the pot and mix well with the spices. Cook for 5 minutes.

Step 7

Stir in the soaked and drained rice, salt, and 4 cups of water. Bring to a gentle boil.

Step 8

Reduce the heat to low, cover the pot with a tight-fitting lid, and let simmer for 15-18 minutes until the rice is cooked and water is absorbed.

Step 9

While the rice is cooking, heat the remaining tablespoon of coconut oil in a small skillet over medium heat. Fry the cashews and raisins until the cashews are golden and the raisins plump up. Set aside.

Step 10

Once the rice is cooked, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork.

Step 11

Garnish with chopped cilantro, mint leaves, fried cashews, and raisins.

Step 12

Serve hot and enjoy this fragrant and delicious vegan biryani rice.

Nutrition Facts

Serving size	(2351.1g)

Amount per serving	% Daily Value*
Calories	1670.3

Total Fat 55.7g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 5.1g
Cholesterol 4.5mg	0%
Sodium 7278.7mg	0%
Total Carbohydrate 264.6g	0%
Dietary Fiber 32.2g	0%
Total Sugars 67.5g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 664.9mg	0%
Iron 21.1mg	0%
Potassium 3200.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 10.1%

Carbs: 61.0%