This super easy and delicious Vegan Biryani is bursting with Indian-inspired flavors. It can be made on the stovetop or the Instant Pot pressure cooker! Naturally gluten-free.
My Indian food love affair continues with this Indian-inspired take on Vegan Biryani! This aromatic rice dish has been family fave of ours for years and can also be found in my cookbook The Vegetarian Family Cookbook. It is fabulous on its own, served alongside other Indian dishes or topped off with a favorite condiment or two. The veggies and other ingredients in this recipe offer a taste journey like no other. Enjoy!
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📋 Recipe Features
- Can be made on the stovetop or the Instant Pot, for ease and convenience.
- Makes great meal prep food. Can easily be made ahead of time, reheated and enjoyed as leftovers.
- Great on its own as a main dish, as a side dish alongside other Indian dishes, or topped off with some favorite condiments and garnishes.
- Naturally gluten-free, vegan, dairy-free, soy-free.
🔪 How to Make Vegan Biryani
- Saute onion, garlic, ginger and jalapeno in a pan for five minutes over medium-high heat.
- Add the cashews and toast for 2 minutes.
- Add the peppercorns, salt, cumin, green cardamom, garam masala, sugar, coriander, paprika and cloves. Cook for 1 minute, stirring frequently.
- Add the uncooked basmati rice and toast for 2 minutes, stirring frequently.
- Add the peas, carrot, potato, cilantro, bay leaves and water. Give it a stir and turn the heat to high. Bring to a boil, cover with a lid, reduce heat to low and simmer for 20 minutes or until all the water has been absorbed. Remove the bay leaves and fluff with a fork before serving. Enjoy!
(Note: See the full recipe card toward the bottom of the post for full ingredients, instructions and pressure cook instructions.)
🍽 How-to Serve
- Serve as is. Scoop into bowls and dig in!
- Serve alongside easy dal palak.
- Top off with even more vegetables - roasted or steamed.
- Serve as a side dish alongside a curry and some naan bread.
- Top off with yogurt, mango chutney, fresh cilantro, hot sauce and/or a protein such as tofu.
♨️ Recipe Tips and Substitutions
- Biryani is traditionally made with some whole spices and does pack a special flavor punch when doing so, but if you do not have whole spices on hand, you can substitute with ground as follows: 1/2 teaspoon freshly ground black pepper, 1 teaspoon ground cumin, 3/4 teaspoon ground cardamom.
- Basmati is the traditional rice of choice for biryani, but Jasmine or any short or long grain white rice will work well. Brown rice will work, too, but keep in mind cooking times will differ (40 minutes on stovetop vs 20 for white).
- I highly recommend that you do not skip the cumin seeds! They really contribute to the overall flavor.
💭 FAQ
Can I store and reheat this biryani?
Yes! Once cooked Vegetarian Biryani is cooled, store in airtight containers in the refrigerator for up to one week. To reheat, place a portion in a skillet or pot on the stovetop over medium heat and cook, stirring frequently until warmed throughout.
Is this dish spicy? Can I omit the jalapeno pepper?
Despite the addition of the jalapeno, this biryani recipe isn't all that very spicy. I find the jalapeno adds a subtle bite of heat and a nice depth of flavor more than anything. But if you are sensitive to spice and would like to omit, you can do so and still achieve very similar results!
🍲 More Indian-Inspired Recipes You Might Like
Gluten-Free Buckwheat Naan Bread
📖 Recipe
Vegan Biryani (Gluten-Free)
Ingredients
- 2 tablespoons oil of choice we like coconut or avocado
- 1 onion chopped
- 4 garlic cloves minced
- 1 1-inch piece of fresh ginger root minced or grated
- 1 jalapeño pepper minced
- ¼ cup raw cashews roughly chopped
- 9 black peppercorns
- 2 teaspoons sea salt or pink salt
- 1 ½ teaspoons cumin seeds
- 5 green cardamom pods crushed and contents emptied
- 1 teaspoon garam masala
- 1 teaspoon coconut sugar or granulated sweetener of choice
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ⅛ teaspoon ground cloves
- 2 cups basmati rice or any white rice
- 1 cup green peas fresh or frozen
- 1 carrot finely chopped
- 1 white or yellow potato peeled and finely chopped
- ½ fresh cilantro chopped
- 2 bay leaves dried
- 4 cups water 2 cups for Instant Pot method
Instructions
Traditional Stovetop Method
- In a large pot over medium-high heat, combine the oil, onion, garlic, ginger and jalapeno. Saute for 5 minutes or until the onion becomes translucent.
- Add the cashews and toast for 2 minutes.
- Add the peppercorns, salt, cumin, cardamom, garam masala, sugar, coriander, paprika and cloves. Cook for 1 minute, stirring frequently.
- Add the uncooked rice and toast for 2 minutes, stirring frequently.
- Add the peas, carrot, potato, cilantro, bay leaves and water. Give it a stir and turn the heat to high. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes or until all the water has been absorbed. Remove the bay leaves and fluff with a fork before serving. Enjoy!
Instant Pot Method
- Press the saute function button on your electric pressure cooker. Add oil, onion, garlic, ginger and jalapeno. Saute for 5 minutes or until the onion becomes translucent.
- Add the cashews and toast for 2 minutes.
- Add the peppercorns, salt, cumin, cardamom, garam masala, sugar, coriander, paprika and cloves. Cook for 1 minute, stirring frequently.
- Add the uncooked rice and toast for 2 minutes, stirring frequently.
- Add the peas, carrot, potato, cilantro, bay leaves and 2 cups of water.
- Place the lid on your pressure cooker and close the vent. Press the Rice function button or set to manual low pressure for 12 minutes.
- Allow the pressure to naturally release for 2 minutes. Press cancel and open the vent. Open the lid and fluff the biryani with a fork before serving. Enjoy!
Notes
Nutrition
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Sonia says
It is absolutely delicious! And a crowd pleaser. I will make it again for our next gathering.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Matej @ CookWeWill says
I'm not normally into vegan food all that much but this was simply delicious! Great flavor profile and surprisingly filling.
Relle says
This sounds amazing. I can't wait to try it.
Ksenia says
This was as delicious as it was beautiful! I loved your tip about leaving the spices whole - so much more flavor like that
Sara Welch says
What a delicious and flavorful recipe! I love Indian food; looking forward to giving this a try! Looks too good to pass up, indeed!
Kristen Wood says
Thank you! 🙂
Tavo says
I love Biryani and this vegan option was spot on! Fantastic!
Dana Sandonato says
This was so hearty and cozy and delicious! Already can't wait to make it again.
Andrea says
What a fantastic dish! I'm so excited to add this to my meatless Monday dishes. The flavor is absolutely perfect!
Shadi Hasanzadenemati says
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Gail Montero says
I love Indian food and biryani is one of my favorites! I love that it's so easy to make in the instant pot! Yum, too.
Danielle Wolter says
I cannot wait to try this. I haven't ever made a biryani before but have really wanted to . This sounds like an awesome recipe - can't wait for the weekend!
Savita says
This vegan version of biryani sounds amazing. Can't wait to try it out.
Andrea says
What amazing flavors in this biryani. It will be a hit on meatless Monday at my house.
Kate Hahnel says
This is one of the best biryani recipes I have ever made! My rice was so fragrant, fluffy, and delicious. Thank you!!
Colleen says
We love biryani, and this version was delicious. I will make it again, thanks for sharing!
Lucy says
This biryani is packed full of flavour and spices! Such a quick, easy and comforting meal, thank you.
Dannii says
I love ordering this when we order a takeaway. This vegan version looks delicious and really simple too
Sumit says
Biryani are my all time favourites. Will try this recipe soon. Thanks for sharing.
Anjali says
I absolutely love biryani and your vegan version was so hearty and flavorful that no one in my family missed the meat! Yum!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
veenaazmanov says
Bursting with flavors and vegan. Very interesting. Cant wait to try your recipe.
Kristen Wood says
Thank you!!
Irina says
We are in love with Basmati and always look for new recipes. I made the biryani today: it was yummy and delicious!!! I will be making it again for sure. Thanks for sharing!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing! 🙂
Nathan says
I've never made a vegan biryani before, but with these ingredients I'm so excited to try this out! Looks absolutely delicious and so comforting. Can't wait to make it for myself!
Tara says
So many wonderful flavors in this biryani! I love how you included instructions for cooking both on the stovetop and in the instant pot. Yum!
Emily Flint says
This is our new go-to recipe for chilly nights! I love that I can make it in my Instant Pot!
Heather Perine says
So many wonderful spices! And great that its vegan too...so delicious!
Gina says
Biryani is ALWAYS my to go at an Indian restaurant, it's aromatic flavor just can't be beat. Love how you've captured all the deliciousness of the dish without any meat!
Sisley White - Sew White says
What a great flavour combo! I would love this on a cold evening!
AISilva says
I normally make chicken biryani, so I can't wait to try this different vegan biryani recipe! It's good to know that it's not too spicy too!
Dannii says
Biryani is such delicious comfort food and this vegan version sounds incredible.
Lucy says
This vegan biryani is full of warm comforting flavours and so quick and easy to make, especially in the instant pot.
Maria San Juan says
Omg! This looks awesome! I immediately want to try! Thank you for sharing this one!
Kristen Wood says
Thank you so much!!
Dannii says
Biryani is one of my favourite comforting dishes. This vegan version sounds amazing.
Kristen Wood says
Thank you!
Tania says
You can't beat a good curry, especially during the colder season! Love the flavours here so much. The leftovers tasted even better! Thank you for a great recipe.
Amanda Wren-Grimwood says
Love biryani and this version has so much flavour. It's great becaise I always have those ingredients to hand.
Maricruz says
Trying it tonight as Friday is our "night out", meaning we cook something not from our countries haha And thank you for the instructions to make it also in the Instant Pot 🙂
Kristen Wood says
Enjoy! Thank you for stopping by. 🙂
Caroline says
I do love the flavors in biriyani but have never tried a vegan version. It looks and sounds like a tasty mix, so looking forward to trying.
Kristen Wood says
Thank you so much!
Sara Welch says
This was so flavorful and hearty; love all the balance of flavors! Easily, a new favorite dish; pairs perfectly with just about anything!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Gail Montero says
I've eaten biryani many times but have never made it myself so I'm glad to have found this recipe that would guide me to making a tasty biryani!
Mirlene says
I love the aromatics on biryani! I'm for sure going to make this on my Instant Pot soon!
Stephanie says
Oh my goodness, so many delicious things in this recipe! I love using the instant pot so will give it a try in that.
Kristen Wood says
Thank you so much!!
Jamie says
I love all the spices and flavors here! It's such a satisfying dish that warms us right up! We'll be making this again and again!
Kristen Wood says
Thank you! I'm so happy to hear that. 🙂