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Vegan Biryani with Vegetables, Coconut Milk, and Fresh Herbs Recipe

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4.2 from 14 reviews

This Vegan Biryani is a fragrant and flavorful one-pot Indian-inspired main course made with basmati rice, a medley of vegetables, aromatic spices, and creamy coconut milk. It’s an easy-to-make, wholesome, and delicious dish, perfect for a comforting vegan meal.

Ingredients

Spices and Aromatics

  • 3 Tablespoons Olive Oil, divided
  • 1 Medium Onion (White, Yellow or Brown), chopped
  • 1 Green Chili, sliced and deseeded
  • 1 Tablespoon Fresh Ginger, minced
  • 4 Cloves Garlic, crushed
  • ¼ teaspoon Turmeric
  • 2 teaspoons Garam Masala
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 3 Cloves
  • 3 Green Cardamom Pods
  • ½ teaspoon Cumin Seeds
  • 1 Star Anise
  • ½ teaspoon Red Pepper Flakes

Vegetables and Add-ins

  • 1 Medium Tomato, chopped
  • 1 Large Potato, peeled and diced
  • 1 Large Carrot, sliced
  • 1 cup Cauliflower Florets (80g)
  • ⅓ cup Raisins (48g), optional
  • 1 cup Frozen Green Peas (134g)
  • ¾ cup Roasted Salted Cashews (100g), roughly chopped

Liquids and Rice

  • 1 cup Vegetable Stock (240ml) or Broth
  • ¾ cup Coconut Milk (180ml), canned, full fat, unsweetened
  • ¼ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • 1 cup Basmati Rice (200g), uncooked

Herbs

  • 2 Tablespoons Fresh Mint Leaves, chopped
  • 2 Tablespoons Fresh Cilantro, chopped

Instructions

  1. Sauté Onions: Heat a large pot or deep skillet over medium heat. Add 2 tablespoons of olive oil and the chopped onions. Cook, stirring occasionally, until the onions become soft and golden, about 5-7 minutes.
  2. Add Spices and Aromatics: To the pot, add sliced green chili, minced ginger, crushed garlic, turmeric, garam masala, bay leaf, cinnamon stick, cloves, cardamom pods, cumin seeds, star anise, red pepper flakes, and the remaining 1 tablespoon of olive oil. Sauté this mixture until the spices are fragrant, about 2-3 minutes, stirring frequently to avoid burning.
  3. Add Vegetables and Raisins: Stir in the chopped tomato, diced potato, sliced carrot, cauliflower florets, and optional raisins. Cook for 2 minutes to blend the vegetables with the spices.
  4. Add Liquids and Seasonings: Pour in the vegetable stock and coconut milk, then season with salt and ground black pepper. Stir well to combine all ingredients thoroughly.
  5. Add Rice: Gently stir in the uncooked basmati rice, ensuring it is evenly distributed in the liquid and vegetable mixture.
  6. Simmer: Increase heat and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot tightly, and let it simmer gently for about 15 minutes, or until the rice is fully cooked and has absorbed the liquid.
  7. Rest and Finish: When the rice is cooked, turn off the heat. Immediately add the frozen green peas, roughly chopped roasted salted cashews, chopped fresh mint leaves, and chopped cilantro. Cover the pot again and let it rest undisturbed for 5 minutes to allow the flavors to meld and the peas to warm through.
  8. Serve: Remove the lid, fluff the biryani gently to mix everything together. Serve hot, topped with additional fresh mint leaves, chopped cilantro, and optionally, charred lemon slices for a burst of brightness.

Notes

  • You can customize the vegetable mix by adding other favorites like bell peppers or green beans.
  • Raisins are optional but add a lovely subtle sweetness balancing the spices.
  • Ensure the pot is well covered during simmering to cook the rice evenly.
  • Using full-fat canned coconut milk enriches the biryani with creaminess and depth of flavor.
  • Adjust green chili and red pepper flakes according to your preferred spice level.
  • For a nuttier flavor, lightly toast the cashews before adding them to the biryani.

Find it online: https://recipeplenty.com/vegan-biryani-with-vegetables-coconut-milk-and-fresh-herbs-recipe/