Vegetable Biryani

This Vegan Biryani recipe is an Indian-Persian fusion dish featuring basmati rice cooked with spices, vegetables, and chutney prepared in a Persian rice cooker.

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Why You’ll Love Vegan Biryani

• An Indian-Persian fusion Vegetable Biryani.
• Biryani is a mixed rice dish from India (not a Persian dish), but my mom lived in India for nine (9) years and has some wonderful Indian recipes she makes, infused with some Persian spices and techniques of course. 🙂

Ingredients/Equipment Notes

To make this delicious vegan Biryani, you will need the following ingredients (full measurements are in the recipe card below):

• “Chutney” (see Chutney directions below)
  • 4 garlic heads
  • 5 Serrano chili
  • 2 medium sized gingers
  • 1 bunch cilantro
  • 3/4 cup shredded coconut
• “Curry”
  • 1 small yellow onion chopped
  • 1 tsp. cumin (seeds or ground)
  • 1 cup thinly sliced russet potatoes
  • 1 cup thinly sliced carrots
  • 1 cup frozen cut green beans
  • 1 cup frozen green peas
  • 1/4 tsp. ground saffron
  • 1 tsp. cinnamon
  • 1 tsp. ground cardamom
  • 1 tsp. turmeric
  • 2 tsp. salt
  • 4 ripe tomatoes chopped
  • 4 Tbsp cooking oil (divided)
• Basmati Rice
  • 3 cups of long-grain Basmati Rice
  • 1 Tbsp salt

You will also need the following equipment:

• Persian rice cooker is recommended for the perfect cooking time.

How to Make the Best Vegan Biryani

• Prepare “Chutney”
  • Peel ginger and garlic heads
  • Wash and dry cilantro and serrano chili
  • Add all “Chutney” ingredients together in a food processor and blend well.
• Prepare “Curry”
  • In a large sauté pan on medium heat, add 2 Tbsp. cooking oil.
  • Add the onion and sauté for 5 minutes until golden.
  • Add the cumin and stir.
  • Add 3-5 Tbsp. of “Chutney” depending on preferred level of spice. Stir and sauté for another 1-2 minutes.
  • Add the potatoes, stir and sauté for 2-3 minutes.
  • Add the carrots, green beans, and green peas and the remaining spices. Stir and sauté for 3 minutes.
  • Add the chopped tomatoes. Stir and cook until the tomatoes are very tender (approximately 15-20 minutes)
• Prepare Basmati Rice
  • Wash and pick over the rice to remove small particles. To wash the rice, place the rice in a large bowl and cover with water. Move the rice with your hand to loosen particles. Pour off the water. Repeat the process 3-4 times until the rice is clean.
  • Fill a large pot with water (3/4 full), add 1 Tbsp. salt, cover and bring to a boil.
  • Add rice to boiling water, and cook on medium heat, uncovered, for 10 minutes.
  • Drain the rice.
• Layer “Curry” and Basmati Rice
  • Add 2 Tbsp. cooking oil and dash of turmeric to the bottom of a large non-stick pot or Persian rice cooker.
  • Add 1/2 of the Basmati rice to the pot/rice cooker.
  • Add “Curry” as the second layer.
  • Top off with the remaining 1/2 of the Basmati rice.
• Cover and cook 50 minutes in the rice cooker. (If cooking in a non-stick pot, cook for 50 minutes on medium/low heat).
• Before serving, mix the rice and curry in the pot until well blended.
• Noosh-e-jan! Enjoy!

How to Serve Vegan Biryani

Vegan Buryani is delicious alone or with naan. Also, check out other Indian dishes on the blog:

• Rajma Masala
• Tofu Dal Aloo Matar
• Aloo Gobi

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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