Vegan Biryani

Ingredients

This vegan biryani recipe replaces the traditional meat with plant-based protein such as tofu or chickpeas. It also uses vegetable broth instead of chicken broth and coconut milk instead of yogurt. The spices and herbs used in this recipe are the same as in the traditional biryani, but the cooking technique is slightly different to accommodate the plant-based ingredients. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) basmati rice 2 cups (470ml) basmati rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, sliced 1 large onion, sliced
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (150g) mixed vegetables (carrots, peas, potatoes, etc.) 1 cup (150g) mixed vegetables (carrots, peas, potatoes, etc.)
• 1 cup (240g) tofu or chickpeas 1 cup (240g) tofu or chickpeas
• Salt, to taste Salt, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 400 / 1674
• Fat (total, saturated): 18g / 14g
• Carbohydrates (total, sugars): 50g / 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. 2.
   In a large pot, heat the oil over medium heat. Add the sliced onion and sauté until golden brown.
3. 3.
   Add the ginger paste and garlic paste and sauté for 1-2 minutes.
4. 4.
   Add the cumin seeds, coriander powder, garam masala, turmeric powder, and red chili powder. Sauté for 1-2 minutes.
5. 5.
   Add the mixed vegetables and tofu or chickpeas. Sauté for 2-3 minutes.
6. 6.
   Drain the rice and add it to the pot. Sauté for 2-3 minutes.
7. 7.
   Add the coconut milk, vegetable broth, and salt. Stir well.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Tofu — Press the tofu to remove excess water before using it in the recipe.
• Basmati rice — Soak the rice in cold water for 30 minutes before cooking to ensure fluffy and separate grains.
• Coconut milk — Use full-fat coconut milk for a creamier texture.

Tips & Tricks

• Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
• Add a pinch of saffron to the rice for a more authentic flavor.
• Serve with a side of raita (yogurt sauce) or chutney for added flavor.

Serving advice

Serve the vegan biryani hot with a side of raita or chutney.

Presentation advice

Garnish the vegan biryani with fresh cilantro and serve it in a large serving dish.