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!
Jump to:
📋 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!
- 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
Equipment
Leave a Reply