Indian Style – Vegan Biryani Recipe

Indian Style - Vegan Biryani Recipe
Indian Style – Vegan Biryani Recipe

Biryanis are my all-time favorite! My mom makes the best Vegan Biryani Recipe and I have seen her carefully selecting the most commonly used spices to make a fine aromatic grind. You categorically need to cook Biryani with a lot of endurance and devotion. It is one of the most majestic and splendid rice based Indian cuisine.

I just adore the colorful vegetables in this Vegan Biryani Recipe. The distinct colors are a feast for the eye.


  1. 4 onions, finely sliced
  2. 2 tomatoes, chopped
  3. 1 kg Basmati rice, soaked for an hour
  4. 2 tbsp ginger garlic paste
  5. 2 green chilies
  6. 1 teaspoon coriander powder
  7. 1 teaspoon chili powder
  8. whole garam masala (2 cloves,2 cardamon, 1 bay leaf, 1 teaspoon shah jeera, 1 tsp cumin seeds, 1-inch stick cinnamon)
  9. 3 potatoes, cubed
  10. 1 carrot, diced
  11. 1/2 cup beans, cut into 1-inch sticks
  12. 1/2 cup peas
  13. 1 beetroot, diced
  14. Bunch of coriander leaves
  15. Bunch of mint leaves
  16. 4 tablespoon oil/ghee +2 teaspoon oil
  17. Salt to taste


  1. Heat oil/ghee in a large pan (large enough to hold 1 kg rice) and fry potato, bean, beetroot, and carrot separately. Remove and set them aside.
  2. In the same oil, add green chili, garam masala, and onion.
  3. Fry the onion till brown and add ginger garlic paste.
  4. Add tomatoes and cook until tender. Add chili powder, coriander powder, and salt.
  5. Add the fried vegetables, coriander, and mint leaves. You can add the juice of one lemon if you want added flavor. Mix well. Cook for further 5 minutes. Switch off the flame.
  6. Boil sufficient water in a large vessel to cook the rice. To cook rice perfectly, first, boil water and reduce flame. Now add the soaked and strained rice and peas. Cook for 5 minutes. When the rice is half cooked, switch off the flame. Add salt and oil to the water. The oil helps to keep the rice separated.
  7. Cook rice to 70%
  8. Add rice to the prepared gravy. Do not mix.
  9. Add a teaspoon of ghee on top of the rice.
  10. Cover with foil and close the lid. The foil doesn’t let the steam escape.
  11. Place on a Tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes.

Stir, scatter with the almonds. Serve hot with Raita or Chutney.




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