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Vegan Biryani – US

Vegan Biryani

This Vegan Biryani is a perfect example of how delicious and satisfying plant-based meals can be. Learn how to make it and discover a new favorite dish!

  • 61 - 90 Minutes
  • Medium
  • 8




  • 2 cups of Tilda Grand Basmati Rice
  • 6 Tbsp vegetable oil, divided
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 green cardamoms
  • 2 black cardamoms
  • 3 cloves
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • 2 Tbsp salt, divided
  • 4 onions, divided (2 chopped, 2 sliced)
  • 2 cans chickpeas, boiled
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 can tomatoes
  • 3 Tbs dairy-free yogurt (optional)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp paprika powder
  • 1 tsp garam masala
  • 3 cups water
  • 6 Tbsp mint leaves, chopped
  • 8 Tbsp cilantro leaves, chopped
  • Few strands of saffron, soaked in warm water
  • 2 Tbsp Kewra water
  • 1 Tbsp raisins

How to make Vegan Biryani

  1. Prepare rice according to package directions. Add cinnamon stick, bay leaves, green and black cardamoms, cloves, cumin seeds, 1 Tbsp of salt, and 2 tsp of oil to rice at the beginning of preparation.

  2. Heat 2 tsp of oil in a pan. Add sliced onions and sauté until golden brown. Add the chopped onions and fry until dark brown. Add the ginger and garlic paste. Fry for another 5 minutes. Add the tomatoes and cook this mix on low heat for 5 minutes.

  3. Put the dairy-free yogurt in the pan, one Tbsp at a time, stirring consistently constantly. Add the powdered spices and salt. Add ½ cup of water. Cook this mix for 2 minutes on medium heat.

  4. Now add the chickpeas and remaining water. Cover and simmer on low heat for 10 minutes. The chickpeas should have a thick gravy consistency.

  5. Take a large heavy based pan and grease the base with 2 tsp of oil. Spread one layer of chickpeas evenly on the base of the pan.

  6. Spread one layer of rice evenly. Sprinkle some chopped mint, sliced onions, and cilantro leaves evenly. Add the remaining chickpeas in a layer.

  7. Now add the final rice layer. Sprinkle the raisins. Cover rice with remaining herbs and onions. Make small holes in the rice and add the saffron. Sprinkle the kewra water. Cover and seal with foil and leave for 15 minutes.

  8. The layering should be done when the chickpeas and rice is still hot. Do not remove lid until you are ready to serve the biryani.

What is Furikake Seasoning?

Furikake is a seasoning made from savory and sweet flavors, including sesame seeds, katsuobushi (dried, fermented, and smoked skipjack tuna), green seaweed flakes, and nori seaweed. This traditional Japanese condiment is not only a fantastic addition to steamed rice, but it can also be used as a topping for onigiri, udon noodles, soup, salad, popcorn, and various other dishes.

How to Make Fried Rice Extra Crispy:

  • Use cold, cooked rice. Freshly cooked warm rice tends to stick to the pan and become mushy.
  • Sauté each ingredient separately. Fried Rice is a type of stir-fry, so it’s crucial to cook each ingredient separately to ensure that they are all crispy and properly cooked.
  • Allow the rice to toast by spreading it in a thin layer in the pan, letting it cook for a few minutes without stirring.
  • Avoid using excessive amounts of sauces, which can make the rice soggy.Add a crunchy garnish, such as chopped nuts or crispy fried onions, to add texture and enhance the flavor of the dish.
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