Vegan Classic Biryani Rice

Dive into the aromatic world of Vegan Classic Biryani Rice, a plant-based twist on a timeless favorite that’s bursting with flavor and vibrant colors. This recipe combines perfectly fluffy basmati rice with a medley of spiced vegetables, creating a symphony of warmth and spice in every bite. Infused with fragrant whole spices like cumin, cinnamon, and cardamom, and elevated with hints of zesty lemon juice, fresh cilantro, and mint, this one-pot dish is perfect for dinner parties or weeknight meals. Crowned with golden, fried cashews and raisins for a touch of sweetness and crunch, this vegan biryani is not only delicious but also hearty, nutritious, and packed with authentic flavors. Whether you're a seasoned biryani lover or exploring plant-based dishes, this recipe is guaranteed to impress!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 3 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 2 whole Bay leaves
• 1 inch Cinnamon stick
• 4 whole Cloves
• 3 whole Cardamom pods
• 1 large Onion
• 4 whole Garlic cloves
• 1 inch Ginger
• 2 cups Mixed vegetables (carrot, peas, bell pepper)
• 1 large Tomato
• 2 teaspoons Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Salt
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Mint leaves
• 2 tablespoons Lemon juice
• 0.25 cup Cashew nuts
• 0.25 cup Raisins

Directions

Step 1

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

Step 2

Heat 3 tablespoons of vegetable oil in a large pot over medium heat.

Step 3

Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant, about 1 minute.

Step 4

Thinly slice the onion and add it to the pot. Cook until golden brown.

Step 5

Finely chop the garlic and ginger, add to the pot, and sauté for 2 minutes.

Step 6

Add the mixed vegetables and sauté for 5 minutes until slightly tender.

Step 7

Chop the tomato and add it to the pot, cooking until it becomes soft.

Step 8

Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

Step 9

Add the soaked and drained rice to the pot, gently stirring to coat the grains with the spice mixture.

Step 10

Pour 4 cups of water into the pot, bringing it to a boil.

Step 11

Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 15-20 minutes without stirring.

Step 12

Meanwhile, in a small pan, lightly fry the cashew nuts and raisins in a bit of oil until golden.

Step 13

After the rice is cooked and all water is absorbed, fluff it gently with a fork.

Step 14

Add chopped cilantro, mint leaves, and lemon juice, mixing well.

Step 15

Garnish with fried cashews and raisins before serving.

Nutrition Facts

Serving size	(2591.6g)

Amount per serving	% Daily Value*
Calories	1677.5

Total Fat 64.0g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 25.3g
Cholesterol 0mg	0%
Sodium 6983.5mg	0%
Total Carbohydrate 257.7g	0%
Dietary Fiber 37.2g	0%
Total Sugars 72.8g
Protein 42.4g	0%

Vitamin D 0IU	0%
Calcium 851.1mg	0%
Iron 25.6mg	0%
Potassium 3369.7mg	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: 32.4%

Protein: 9.5%

Carbs: 58.0%