Easy Vegan Biryani

A fragrant, wholesome, and utterly delicious meal, this easy vegan biryani is a perfect way to enjoy an aromatic, plant-based twist on a classic Indian dish. Packed with roasted cauliflower, chickpeas, crunchy cashews, and warming spices, this quick and simple recipe makes for an excellent weeknight dinner.

Why You’ll Love This Vegan Biryani

This vegetable biryani is packed with flavor, protein, and fiber, making it a satisfying meal. It’s a quick and easy vegan biryani with a rich vegetable biryani sauce that’s perfect for busy weeknights. Plus, it’s a versatile dish customize it with paneer biryani alternatives or extra veggies. Inspired by vegetable biryani BBC flavors, it’s a must-try for lovers of vegan chicken biryani and veg biryani recipes.

Ingredients and Substitutions

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

Biryani Base

• 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 (ensure it’s vegan)
• 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

How to Make Vegan Biryani

1: Roast the Cauliflower

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.

2: Cook the Biryani

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.
7. Serve with naan bread and chutney.

Recipe Notes & Tips

• Speed up rice cooking by covering the pan with a towel under the lid.
• For a nut-free version, skip the cashews.
• Freeze for up to 2 months in an airtight container.

Serving Suggestions

Pair this vegan biryani bosh with complementary side dishes for a complete meal:

• Vegan Raita: A cooling cucumber and dairy-free yogurt dip.
• Mango Chutney: Adds a hint of sweetness and tang.
• Garlic Naan or Roti: Perfect for scooping up flavorful bites.
• Cucumber and Tomato Salad: Light and refreshing with a zesty dressing.
• Lentil Dal: For an extra protein boost and creamy texture.

FAQs

More Delicious Vegan Indian Recipes

Check out these other plant-based favorites:

• Easy Chickpea Tikka Masala
• Vegan Tofu Massaman Curry
• Creamy Chana Masala

This easy vegan biryani is a perfect blend of spices, textures, and nutrition, making it a must-try dish. Whether you’re craving vegetable biryani BBC flavors or a protein-packed vegan chicken biryani, this recipe delivers. Enjoy it fresh or make a big batch for meal prep. Share your creation and tag us happy cooking!

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