Description
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.
Ingredients
Scale
- 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
- 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
- 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
Instructions
- Preheat the oven to 200ºC (390ºF).
- Toss cauliflower florets with oil, garam masala, salt, and pepper.
- Spread evenly on a baking sheet and roast for 30 minutes, tossing halfway.
- Heat oil in a large pan. Sauté the onion, carrot, and bell pepper for 4-5 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in spices (curry powder, garam masala, chili powder, cinnamon, turmeric), cook for another minute.
- Add rice, stock, chickpeas, and raisins. Bring to a simmer.
- Cover, reduce heat, and cook for 20 minutes until liquid is absorbed.
- Fluff up the biryani, stir in roasted cauliflower, cashews, and herbs.
- Serve with naan bread and chutney.
Notes
For a nut-free version, skip the cashews. Store leftovers in the fridge for up to 4 days. Reheat with a splash of water or stock.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan biryani, vegetable biryani, one-pot dish, Indian cuisine, plant-based recipe