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Vegetable Biryani

Vegan Vegetable Biryani

  • Author: Plant-Based Persian
  • Total Time: 2 hours
  • Yield: 5 People 1x
  • Diet: Vegan


A Persian and Indian fusion, Veggie Biryani 


Units Scale

“Chutney” (see Chutney directions below)

  • 4 garlic heads
  • 5 Serrano chili
  • 2 medium sized gingers
  • 1 bunch cilantro
  • 3/4 cup shredded coconut


  • 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


  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. Cover and cook 50 minutes in the rice cooker. (If cooking in a non-stick pot, cook for 50 minutes on medium/low heat).
  6. Before serving, mix the rice and curry in the pot until well blended.
  7. Noosh-e-jan! Enjoy!


To reduce the heat on this spicy rice dish, we make a traditional Salad Shirazi (chopped tomatoes, red onion, and cucumber) but without the added lemon juice or olive oil. Rather, we add Kite Hill plain yogurt and a dash of salt and pepper to make our own version of Indian “raita” (a traditional Indian condiment made of yogurt and vegetables).

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, Biryani, Indian, vegetarian