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Easy Vegan Biryani

A warm, fragrant rice dish that combines rice, spices, roasted cauliflower, chickpeas, raisins, and nuts into a simple and flavorful one-pot meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Roasted Cauliflower
  • 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
Main Ingredients
  • 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
  • 300 g basmati rice, rinsed and drained (10.5 oz)
  • 1 liter vegetable stock (4 cups)
  • 1 can (400g) chickpeas, drained and rinsed (14 oz)
  • 50 g raisins (or sultanas)
  • 30 g cashew nuts, toasted (1 oz)
  • 2 tablespoons fresh parsley or coriander, finely chopped

Method
 

Preparation
  1. Preheat the oven to 200ºC (390ºF).
  2. Toss cauliflower florets with oil, garam masala, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 30 minutes, tossing halfway.
Cooking
  1. Heat oil in a large pan. Sauté the onion, carrot, and bell pepper for 4-5 minutes.
  2. Add garlic and ginger, cook for 1 minute until fragrant.
  3. Stir in spices (curry powder, garam masala, chili powder, cinnamon, turmeric), cook for another minute.
  4. Add rice, stock, chickpeas, and raisins. Bring to a simmer.
  5. Cover, reduce heat, and cook for 20 minutes until liquid is absorbed.
  6. Fluff up the biryani, stir in roasted cauliflower, cashews, and herbs.

Notes

Serve hot, garnished with fresh herbs and lemon. Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months.