Vegetable Biryani

This restaurant-style vegetable biryani is super aromatic, loaded with vegetables and crunchy cashews, and it's incredibly easy to make. Ready in just 30 minutes!

Course Main Dish

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Servings servings

Calories 564kcal

Author Sina

Ingredients

2 teaspoons coconut oil
1 red onion, finely chopped
2 cloves of garlic, finely chopped
1 piece of ginger (about 1 inch), finely chopped
1 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon cumin
2 teaspoon garam masala
1/4 cardamom
1 pinch cinnamon
2 bay leaves
1 1/2 cups basmati rice
2 1/2 cups vegetable broth
2 carrots, cut into half moons
2 small potatoes, cubed
1 cup frozen peas
7 oz cauliflower florets
1/3 cup raisins
1 tablespoon lime juice
salt, to taste
black pepper, to taste
1/2 cup cashews
fresh mint
fresh parsley

Instructions

Place the basmati rice in a colander and wash it under running water.
Finely chop the red onion, garlic, and ginger.
In a large pan (with a lid), heat 2 teaspoons of coconut oil and sauté the onion, the garlic, and the ginger for 3 minutes or until the onion is translucent.
Add the spices and stir well. Cook for 1 minute until fragrant.
Add the basmati rice and cook on medium to high heat for 2 minutes.
Then add the vegetable broth and turn the heat down to low. Put on the lid and let it simmer for 5 minutes.
In the meantime, cut the carrots into half moons, the potatoes into small cubes, and the cauliflower into small florets.
Add the vegetables together with the frozen peas and raisins to the rice. Stir well and make sure all vegetables are covered in vegetable broth.
Cook covered for 8 minutes on low heat.
After 8 minutes, check if the vegetables and the rice are tender. If not, add a bit more vegetable broth and cook it for another 2-3 minutes.
Make the yogurt dip. Finely chop the parsley and mint. Put the soy or coconut yogurt in a small bowl. Season with salt, pepper, and the lemon juice. Stir in the parsley and mint.
Roast the cashews in a pan without oil until lightly browned. Sprinkle them over the biryani and serve it with the yogurt dip. Enjoy!

Notes

I have used a combination of carrots, potatoes, cauliflower, and peas. But you could also use other vegetables like green beans, broccoli, or mushrooms.
You could also add tofu cubes, which is a great source of plant-based protein.
For extra spiciness, you could addd a finely chopped chili together with the onion, garlic, and ginger. Or add red pepper flakes together with the spices.

Nutrition