Vegan Biryani Rice
Bursting with vibrant spices and wholesome ingredients, Vegan Biryani Rice is a flavorful plant-based twist on the classic Indian dish. This aromatic one-pot meal features perfectly fluffy basmati rice infused with a rich blend of biryani masala, turmeric, cumin, and warming cinnamon, complemented by a medley of fresh vegetables like carrots, potatoes, peas, and tomatoes. Enhanced with fragrant cilantro, mint, and fried cashews and raisins for delightful textures and sweetness, this dish is perfect for hearty weeknight dinners or festive gatherings. A simple yet sophisticated recipe, Vegan Biryani Rice is not only a celebration of bold flavors but also vegan-friendly, gluten-free, and crowd-pleasing. Indulge in this comforting, spice-laden dish that's ready in under an hour!
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Recipe Information
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
Instructions
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.
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.
Add sliced onion to the pot and cook until golden brown, around 5-7 minutes.
Add minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes.
Stir in the chopped tomato, biryani masala, turmeric powder, and red chili powder. Cook until the tomato softens, about 3 minutes.
Add diced carrot, potato, and peas to the pot and mix well with the spices. Cook for 5 minutes.
Stir in the soaked and drained rice, salt, and 4 cups of water. Bring to a gentle boil.
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.
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.
Once the rice is cooked, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork.
Garnish with chopped cilantro, mint leaves, fried cashews, and raisins.
Serve hot and enjoy this fragrant and delicious vegan biryani rice.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 7279 mg | 316% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 67.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3201 mg | 68% | |
*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.
