A classic Indian dish gets a vegetarian twist with this Vegetable Biryani recipe. Made with chickpeas, potatoes, and basmati rice, it’s a delicious mix perfect for anyone in the mood for something hearty, filling, and flavorful!
What is biryani?
Sometimes life calls for something hearty and potato-y. And when it does, vegetable biryani answers! This dish puts a spin on classic biryani. Originally from India, the meal is an Indian cuisine staple made with basmati rice and lots and lots of seasonings. It has been enjoyed for hundreds of years, and for good reason – the taste is incredible!
Though there are a lot of variations these days, one aspect of the dish that you’ll find in nearly every recipe is basmati rice. This type of rice is much like white rice nutrient-wise, though each grain takes a much longer shape.
It’s typically paired with some sort of meat or veggies and a sauce. For our vegetarian biryani, that means potatoes, cauliflower, and a tangy minted yogurt sauce!
Reader rating
“Oh yum! The other day the Savor podcast did an episode about Biryani and I’ve been dreaming of it ever since, and intending to look up a vegan recipe for it. I am definitely making this!” —Valerie
What does biryani taste like?
Biryani is a fun meal because it contains so many different flavors. Rice and potatoes make up a large portion of it, but their flavors are enhanced with the addition of seasonings like salt, turmeric, cumin, coriander, and more. The real twist happens when we throw in raisins for a subtle dash of sweet flavor! Finally, the yogurt sauce really pulls everything together and makes the dish complete.
Is biryani healthy?
Biryani is a dish that’s as healthy or unhealthy as you make it! At its core, biryani is a well-balanced dish made with protein, carbohydrates, and healthy fats. In traditional dishes, the protein will come from meat, but in our case, it will come from using chickpeas.
Thanks to its mix of well-balanced ingredients, this recipe is a great option filled with nutrients and vitamins like Vitamin C, iron, calcium, magnesium, Vitamin B6, folate, and more.
Ingredients In vegetable biryani
There are three main components to this vegetable and potato biryani. It’s made of a long list of ingredients, but many of those are seasonings and items that you likely already have in your fridge or pantry. The main flavors will come from a base whose magic ingredients are golden raisins and almonds. I bet you didn’t expect those, did you?!
- The Flavor Base: For the flavor base, we will use a combination of unsalted butter, golden raisins, almonds, turmeric, cumin, coriander, cinnamon, cardamon, water, and salt. For a vegan dish, substitute the butter with a plant-based alternative.
- The Veggies: Next come the veggies! We’ll use a lot of the same ingredients as above, and then we’ll add bite sized cauliflower and potato pieces. Top it off with a can of drained chickpeas for protein!
- The Rice: This dish is served on a bed of rice. Basmati rice, to be specific!
- The Yogurt: Finally, biryani is made complete with a delicious minted yogurt sauce made with Greek yogurt (or plant-based yogurt), fresh mint, and a pinch of salt!
Ingredient tip
Biryani is typically made with basmati rice, but a lack thereof shouldn’t hold you back from making it. You can make this dish with white, brown, jasmine, or really any type of rice that you have. I’m sure even quinoa or couscous would work! If it’s a grain, throw it in.
How to make biryani
Like many dishes hailing from India, this one packs in the flavor. We’re able to achieve a great taste by taking each part of the recipe one by one, starting with a focus on creating that savory base. The recipe should take about 1 hour total (including cooking time) and will create 6 heaping servings. Be sure to go step by step and you’ll have no trouble bringing this recipe to life.
Step 1: Prepare the base
To begin, set a large skillet or pot over medium heat and add the butter, raisins, almonds, and spices. Cook until fragrant, about 3 minutes.
Step 2: Cook the rice
Add the rice to the pan. Let toast for about 1 minute, and then add the water and salt. Cover the pan and cook for about 12 to 15 minutes, or until the rice is cooked through and the water is absorbed.
Step 3: Create the veggie base
Set a second large skillet or a pot over medium heat and add the butter, onion, ginger, and garlic. Cook until soft and fragrant (about 3 minutes). Add the raisins, almonds, and spices, and cook for another 3 minutes until the spices are fragrant.
Step 4: Cook the vegetables
Add the cauliflower, potatoes, water, and salt to the pot. Cover and cook until the veggies are tender, about 20 minutes. The veggies may not be totally submerged in the water, so stir the pot every few minutes.
Step 5: Finish the veggies
Once the veggies are close to tender, remove the lid to evaporate out any excess water. Stir in the drained chickpeas.
Step 6: Make the yogurt sauce
While the veggies cook, stir together the yogurt, mint, and salt to create the sauce.
Step 7: Assemble the dish
If necessary, transfer the rice to a large pan. Spoon the veggies over the rice. Serve warm alongside the minted yogurt.
Biryani Recipe tips
The magic of this recipe really happens when toasting the rice. That step gives it a great texture and flavor, but be sure not to overdo it! One minute is plenty.
Finally, feel free to add to your dish by including extra vegetables. Ideas include carrots, green beans, peas, beans, or even green peppers!
Sides to pair with this dish
Because biryani packs in the heartiness with its rice, chickpeas, and potatoes, it pairs well with veggie-based sides.
- Creamy Cucumber Salad offers a light and refreshing side dish option.
- Air Fryer Brussels Sprouts for something green.
- Air Fryer Fried Pickles are a great option if you want to pair vegetable biryani with something savory!
- Or check out all of our Indian recipe inspiration!
Ingredients
Rice
- 1 Tbsp unsalted butter can sub plant-based, 14 g
- 2 Tbsp golden raisins
- 2 Tbsp sliced almonds
- ½ tsp dry turmeric
- ¼ tsp each cumin, coriander, cinnamon, cardamom
- 1 cup uncooked basmati rice 180 g
- 1 ½ cups water 340 mL
- 1 tsp salt
Veggies
- 1 Tbsp unsalted butter can sub plant-based, 14 g
- ½ cup sliced white onion about ½ of a medium onion
- 1 Tbsp fresh grated ginger
- 3 cloves garlic minced
- 2 Tbsp golden raisins
- 2 Tbsp sliced almonds
- ¼ tsp each cumin, coriander, cardamom
- 2 heaping cups cauliflower florets cut into bite sizes, about ½ of a head
- 2 heaping cups chopped potato cut into bite sizes, about 6 baby potatoes
- 1 cup water 226 mL
- ½ tsp salt
- 1 15-oz can chickpeas drained, 425 g
Minted Yogurt
- 1 cup plain Greek yogurt can sub plant-based
- ½ cup chopped fresh mint
- Pinch of salt
Instructions
- Rice Base: Set a large skillet or pot over medium heat and add butter, raisins, almonds, and spices. Cook until fragrant, about 3 minutes.
- Cook Rice: Add rice and let toast for about 1 minute, then add water and salt. Cover and cook for about 12 to 15 minutes, or until rice is cooked through and water is absorbed.
- Veggie Base: Set a large skillet or pot over medium heat and add butter, onion, ginger, and garlic. Cook until soft and fragrant, about 3 minutes. Add the raisins, almonds, and spices, Cook for another 3 minutes, until spices are fragrant.
- Cook Veggies: Add the cauliflower, potatoes, water, and salt. Cover and cook until veggies are tender, about 20 minutes (the veggies may not be totally submerged in the water, so stir the pot every few minutes).
- Finish Veggies: Once veggies are close to tender, remove lid to evaporate out any excess water. Stir in drained chickpeas.
- Yogurt Sauce: While veggies cook, stir together yogurt, mint, and salt.
- Assemble: If necessary, transfer rice to a large pan. Spoon veggies over the rice. Serve warm alongside the minted yogurt.
Valerie says
Oh yum! The other day the Savor podcast did an episode about Biryani and I’ve been dreaming of it ever since, and intending to look up a vegan recipe for it. I am definitely making this!
Sarah Bond says
I’d love to hear how it turns out for ya! 😀