Vegan Classic Biryani Rice
Experience the rich and aromatic flavors of our Vegan Classic Biryani Rice, a plant-based twist on the traditional Indian favorite! This recipe celebrates fragrant basmati rice infused with a medley of warming spices like cinnamon, cardamom, and cumin, creating a deeply satisfying foundation for the dish. Colorful mixed vegetables, vibrant turmeric, and zesty fresh herbs like cilantro and mint bring freshness and nutrition, while golden fried cashews and plump raisins add a delectable hint of sweetness and crunch. Perfectly balanced with a splash of lemon juice, this one-pot vegan biryani is a feast for the senses and ideal for weeknight dinners or festive gatherings. Easy to prepare in under an hour, it’s a must-try recipe for those seeking a flavorful vegan delight!
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Recipe Information
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
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.
Heat 3 tablespoons of vegetable oil in a large pot over medium heat.
Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant, about 1 minute.
Thinly slice the onion and add it to the pot. Cook until golden brown.
Finely chop the garlic and ginger, add to the pot, and sauté for 2 minutes.
Add the mixed vegetables and sauté for 5 minutes until slightly tender.
Chop the tomato and add it to the pot, cooking until it becomes soft.
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add the soaked and drained rice to the pot, gently stirring to coat the grains with the spice mixture.
Pour 4 cups of water into the pot, bringing it to a boil.
Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 15-20 minutes without stirring.
Meanwhile, in a small pan, lightly fry the cashew nuts and raisins in a bit of oil until golden.
After the rice is cooked and all water is absorbed, fluff it gently with a fork.
Add chopped cilantro, mint leaves, and lemon juice, mixing well.
Garnish with fried cashews and raisins before serving.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 61.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3260 mg | 69% | |
*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.
