INTRODUCTION
Easy Vegan Biryani is a warm, fragrant rice dish that anyone can make at home. It mixes rice, spices, roasted cauliflower, chickpeas, raisins, and nuts into one pot of flavor. This recipe keeps things simple and uses items you can find at any grocery store. You will enjoy the bright colors and the mild spice level. If you like simple desserts after your meal, try an easy chocolate raspberry tart for a sweet finish.
WHY YOU WILL LOVE THIS RECIPE
You will love this Easy Vegan Biryani because it is simple, healthy, and full of flavor. It uses easy steps that do not need special skills. The spices give a warm smell that fills the kitchen. It is a one-pot meal once the rice is cooking, so cleanup is quick. The dish is also flexible — you can add more vegetables or nuts as you like. If you want a fruity touch for snacks or sides, try a delicious blueberry jam recipe to serve with flatbread or toast before the main meal.
HOW TO MAKE Easy Vegan Biryani
This section tells you how to make the biryani in clear, short steps. You will roast the cauliflower first, then cook the rice and spices together. The roasted cauliflower adds texture and a deep taste. The chickpeas add protein, and the raisins add a sweet pop. Follow the steps below and you will have a comforting meal in under an hour and a half.
This recipe is very flexible. If you prefer a different cooking method, you might like a slow cooker option for other meals, such as the crock pot creamy cajun chicken pasta, though that is not vegan. Use it as inspiration to plan other easy dinners.
EQUIPMENT NEEDED
- Oven tray or baking sheet
- Large frying pan with a tight-fitting lid or a heavy pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and chopping board
- Colander for rinsing rice and chickpeas
- Small bowl for herbs and nuts
Ingredients You’ll Need :
- 1 small head cauliflower, cut into 2-inch florets
- 1 tablespoon vegetable oil
- 1 tablespoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon mild curry powder
- 1 tablespoon garam masala
- 1 teaspoon mild or medium chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 2 bay leaves
- 300g (10.5 oz) basmati rice, rinsed and drained
- 1 liter (4 cups) vegetable stock
- 1 can (400g / 14 oz) chickpeas, drained and rinsed
- 50g (1.7 oz) raisins (or sultanas)
- 30g (1 oz) cashew nuts, toasted
- 2 tablespoons fresh parsley or coriander, finely chopped
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 200ºC (390ºF).
- Toss cauliflower florets with oil, garam masala, salt, and pepper.
- Spread evenly on a baking sheet and roast for 30 minutes, tossing halfway.
- Heat oil in a large pan. Sauté the onion, carrot, and bell pepper for 4-5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in spices (curry powder, garam masala, chili powder, cinnamon, turmeric), cook for another minute.
- Add rice, stock, chickpeas, and raisins. Bring to a simmer.
- Cover, reduce heat, and cook for 20 minutes until liquid is absorbed.
- Fluff up the biryani, stir in roasted cauliflower, cashews, and herbs.
- Serve with naan bread and chutney.
HOW TO SERVE Easy Vegan Biryani
Serve the biryani hot, straight from the pan. Spoon it onto plates or into bowls so each portion gets a mix of rice, cauliflower, and chickpeas. Garnish with extra fresh coriander or parsley if you like. You can add a wedge of lemon on the side for a fresh squeeze. Serve with warm naan or flatbread and a simple chutney or plain vegan yogurt. For a full meal idea, pair the biryani with a protein side or a green salad and a light dessert.
STORAGE & FREEZING : Easy Vegan Biryani
Store leftover biryani in an airtight container in the fridge for up to 3 days. To reheat, place in a pan with a splash of water and warm on low heat until hot. You can also reheat in a microwave, covered, stirring once or twice. To freeze, let the biryani cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a pan with a little water to restore moisture.
SERVING SUGGESTIONS
- Serve with warm naan or chapati for a classic pairing.
- Add a side of simple cucumber raita made with vegan yogurt, salt, and chopped cucumber.
- Offer mango chutney or lime pickle for a tangy contrast.
- A crisp green salad with lemon dressing pairs well to cut the spice.
- For meal prep, divide into containers for easy lunches or dinners.
If you need an easy protein or main-to-serve meal with the biryani on a different day, consider planning a week with dishes like the glazed chicken meal prep on a non-vegan night for variety.
VARIATIONS
- Swap cauliflower for roasted potatoes or sweet potatoes for a heartier bite.
- Use mixed frozen vegetables if you want a faster option.
- Add tofu or tempeh cubes for extra protein while keeping it vegan.
- For more heat, increase chili powder or add a chopped green chili.
- For a nut-free version, skip the cashews and add toasted sunflower seeds.
- Make it gluten-free by serving with gluten-free flatbread or alone.
FAQs
Q: Can I use a different rice for this biryani?
A: Yes. Basmati rice gives the best texture and aroma. If you use a different rice, check the water ratio and cook time. Short-grain rice may need less liquid and time.
Q: Can I skip roasting the cauliflower?
A: You can, but roasting adds depth and a caramel flavor. If you skip roasting, add the cauliflower with the other vegetables and cook until tender.
Q: Is this biryani spicy?
A: This recipe is mild to medium. You can make it milder by reducing the chili powder or hotter by adding more chili or a chopped green chili.
Q: How do I make this nut-free?
A: Leave out the cashew nuts. You can use roasted pumpkin seeds for crunch if you need a nut-free option.
Q: Can I make this biryani in advance?
A: Yes. See the make-ahead tips below to save time and keep the flavors fresh.
MAKE-AHEAD TIPS FOR Easy Vegan Biryani
- Roast the cauliflower one day ahead. Store it in the fridge and add it at the end when you reheat the rice.
- Rinse the rice and keep it in a sealed container in the fridge for up to a day. This saves a few minutes when you cook.
- Chop the vegetables and keep them in the fridge in sealed containers for up to 24 hours.
- Cook the whole biryani, cool it, and store in the fridge. Reheat in a pan with a splash of water until piping hot. This works well for batch cooking and weekday meals.
Notes:
- Taste as you go and adjust salt and spices to your liking.
- Use fresh herbs at the end for a bright finish.
- If the biryani seems dry after resting, add a tablespoon of hot water and cover for a few minutes to steam.
Enjoy your Easy Vegan Biryani. It is simple, tasty, and kind to the clock and the kitchen.
Easy Vegan Biryani
Ingredients
Method
- Preheat the oven to 200ºC (390ºF).
- Toss cauliflower florets with oil, garam masala, salt, and pepper.
- Spread evenly on a baking sheet and roast for 30 minutes, tossing halfway.
- Heat oil in a large pan. Sauté the onion, carrot, and bell pepper for 4-5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in spices (curry powder, garam masala, chili powder, cinnamon, turmeric), cook for another minute.
- Add rice, stock, chickpeas, and raisins. Bring to a simmer.
- Cover, reduce heat, and cook for 20 minutes until liquid is absorbed.
- Fluff up the biryani, stir in roasted cauliflower, cashews, and herbs.