Turn to this easy Vegan Biryani recipe for quick weeknight dinners. It’s an aromatic and veggie-packed rice dish that’s ready to eat in 20 minutes!
There are endless ways to describe this Vegan Biryani but my favorites are:
- Aromatic
- Vibrant
- Comforting
- Warm
- Just plain delicious
It’s a popular Indian, South Asian, and Middle Eastern rice dish made with a medley of spices, herbs, and vegetables. The traditional recipes require several steps and a long list of ingredients, but my version is much more simplified.
It all comes together in about 20 minutes in just one pot on the stove. Or, for an even more hands-off approach, make your easy vegetable biryani in the Instant Pot or rice cooker instead!
Serve this flavorful rice with vegan raita drizzled on top and naan bread for scooping. If you’re looking for even more ways to play with basmati rice, try my Vegan Mexican Rice recipe next!
Jump to:
What is biryani?
Biryani is an aromatic, vegetable, and protein-packed rice dish from South Asia. The flavors and ingredients vary from region to region, but almost every recipe features a variety of spices, aromatics, vegetables, and meat.
Every biryani recipe has two things in common: basmati rice and layers of deep, intricate flavors. The more traditional recipes are cooked over a long period of time, but my version is ready in about 20 minutes. You get all of the flavors of the classic without the time and effort.
Ingredients needed
This is a simple vegetable biryani recipe. It features aromatic rice and a medley of cooked vegetables. If you want, add chickpeas or vegan chicken to this list for extra protein.
- Basmati rice - I recommend using good quality basmati rice, preferably aged and imported from India (not California). I always buy bulk bags from Walmart. It's very affordable.
- Aromatics - Onion, garlic, and fresh ginger.
- Spices - A medley of Indian spices bring warmth and vibrancy to every bite. You’ll need garam masala, chili powder, cinnamon, cumin, turmeric, and cayenne.
- Vegetables - You can use almost any variety of vegetables you like - fresh or frozen both work. I decided to use potatoes, cauliflower, bell pepper, carrots, and green peas.
- Vegetable broth - Use a good quality broth or bouillon. The rice soaks up the broth as it cooks, which is why it’s important not to use a flavorless broth.
- Raisins - Sultana raisins add more contrast to the golden rice.
- Star anise - This finishing flavor is steamed with the rice at the end.
How to make vegan biryani
Step 1: Prep and soak the rice. Add the rice to a large bowl and cover it with water. Swirl it around, then drain. Repeat this step until the water runs clear. Once it’s ready, soak the clean grains of rice in cold water for 20 minutes.
Note: Always wash your rice! This process removes the excess starch and ensures the cooked rice doesn’t turn out sticky or gummy.
Step 2: Saute the aromatics. Saute the onions in an oiled pot on medium heat until they’re golden brown. Stir in the garlic, ginger, spices, and tomatoes.
Step 3: Add the rest. Now add the broth, vegetables, soaked rice, and the rest of the ingredients. Once it starts boiling, add the star anise on top and cover with a lid.
Step 4: Simmer and steam. Turn down the heat and let the rice simmer for 10 minutes. Once that time is up, take the pot off of the heat and let it sit for another 10 minutes. Do not remove the lid during this time!
Step 5: Fluff and enjoy. Take off the lid and fluff the rice with a fork. Remove the star anise, then scoop the rice into bowls. Serve with additional toppings if you want, then enjoy! For full ingredients and instructions see printable recipe card below.
Can you make biryani in the Instant Pot?
Yes, you can definitely make biryani in an Instant Pot. Scroll down to the Notes section in the recipe card below to find out how.
What about a rice cooker?
Yes, it could easily be made in a large rice cooker as well. Just follow the first three steps in the recipe (unless your rice cooker also has a saute function), then dump everything in your rice cooker and cook!
Serving suggestions
Pair every bowl of biryani with vegan raita on the side. This cooling Indian yogurt sauce is drizzled over the rice, adding a layer of freshness and creaminess. Scoop up every bite with a piece of vegan naan bread and enjoy!
You could also take this vibrant rice dish up a notch with even more toppings, such as:
- Crispy fried onions
- Chopped tomatoes
- Fresh herbs (mint or cilantro)
- Cashews or almonds
- Chutney (Indian mint sauce)
Storing leftovers
The leftover rice can be stored in an airtight container in the fridge for 4 to 5 days. I don’t recommend freezing it.
Looking for more Indian-inspired vegan recipes?
These easy recipes will turn everyone into a fan of Indian cuisine:
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Vegan Biryani
- Total Time: 50 minutes
- Yield: 6 Servings
- Diet: Vegan
Description
Turn to this easy Vegan Biryani recipe for quick weeknight dinners. It’s an aromatic and veggie-packed rice dish that’s ready to eat in 20 minutes!
Ingredients
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2 cups white basmati rice (see notes*)
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2 to 3 tablespoons of cooking oil (olive oil, grapeseed etc,..)
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1 large yellow or red onion, diced or sliced thin
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3 to 4 cloves of garlic, finely chopped minced or paste
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2 teaspoons fresh ginger, grated and chopped or paste
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2 teaspoons salt, kosher or table salt
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2 teaspoons garam masala
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1 teaspoon chili powder
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½ teaspoon cinnamon
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½ teaspoon cumin
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½ teaspoon turmeric
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¼ teaspoon cayenne pepper
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Pinch of black pepper
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1 medium tomato, chopped with the juices
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3 and ½ cups good quality vegetable broth (see notes for options*)
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2 cups peeled and chopped potatoes, bite size (I like yukon gold)
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1 cup small cauliflower florets
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½ cup bell pepper, diced (any color)
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½ cup grated carrot
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½ cup frozen green peas
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⅓ cup raisins, rough chopped (I prefer sultana could use golden raisins)
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½ cup chopped cilantro
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¼ cup fresh mint leaves, chopped small
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3 star anise (plop on the top when boiling before adding lid)
Instructions
- First wash/rinse the basmati rice (important step!): add rice to a large bowl and cover with cold water. Swish the rice around with your fingers. The water will be cloudy. Drain, refill and repeat until water runs clear. Refill with cold water, let soak for 20 minutes, drain and set aside.
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Prep all ingredients, measure salt and spices in a bowl set aside (makes it easier later)
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In a large pot (I use my 4 qt dutch oven) saute the onions and oil over medium heat for 8-12 minutes until golden brown, stirring frequently. Stir in the garlic, ginger, salt, spices and tomatoes. Cook for 30 seconds or so.
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Stir in the broth, veggies, rice and the rest of the ingredients. Bring to a boil on high heat, give it a stir. Add star anise to the top. Cover with a heavy tight fitting lid, then reduce to a good simmer (medium-low), and cook for 10 minutes. Remove from the heat, do not remove the lid and let sit for 10 minutes undisturbed.
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Gently Stir and fluff with a fork. Enjoy with a side of raita and/or any optional toppings listed in the notes section! (see instant pot option below)
Notes
Topping ideas:
- crispy fried onions
- Raita
- Chopped tomatoes
- More chopped Herbs
- Roasted Cashews or almonds
- Indian Mint sauce (chutney)
Basmati rice: I recommend using good quality basmati rice, preferably aged and imported from India (not California) I always buy in bulk bags from Walmart. It's very affordable.
Instant pot option (6 qt): First follow the first 2 steps for the stovetop version. Then press saute function and fry onions and oil for 5 minutes until softened. Press cancel. Stir in the garlic, ginger, salt, spices and tomatoes. Stir in the broth (scrape bottom with wooden spoon to remove brown bits if needed -to prevent burn notice), veggies, rice and the rest of the ingredients. Seal and lock the lid and set at high pressure and cook for 3 minutes. Do a quick release and once the pin has dropped let the rice sit with lid on for 10 minutes. Gently Stir and fluff with a fork. Enjoy! See notes for topping ideas.
Vegetable broth: could sub vegan chicken broth in the biryani and throw in some diced vegan chicken too!
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Indian
Coral
This rivals any Biryani I have had in Indian restaurants, good job we all thoroughly enjoyed it. Love the added cinnamon!
Verna
What a nice compliment thank you! 🙂
Mary
This was a hit with the whole family. I am looking forward to exploring more of your recipes. Thank you!
Verna
Yay! thanks, glad you all enjoyed the dish. Happy recipe browsing 🙂
Andrea
I made this last week for meal prep along with tofu a couple of sauces and beans. I had the best lunches all week. My coworkers were envious and two them said they will bringing it next week haha! Thanks for sharing !
Verna
Yay! that's awesome love all the additions, thanks for the wonderful review 🙂
Beth
Ok I was skeptical about making the biryani in the instant pot but I must say I am pleasantly surprised. We served with chicken (sorry not vegan I know) going to check out your site now 🙂
Verna
Glad you enjoyed it Beth 🙂
Monica
Excellent rice dish! Everything worked so well together, love the variety of vegetables. Definitely recommend and will be making again very soon!
Verna
Oh thank you what a wonderful compliment glad you liked it 🙂
Em
Thank you! This was delicious.
Verna
Glad you enjoyed it! Thank you 🙂