Vegan Biryani


Vegan Biryani

Plant-Based Delight: Vegan Biryani

Vegan Biryani is a flavorful and aromatic dish that is a staple in Indian cuisine. This vegan version of the classic biryani is made with plant-based ingredients and spices that are commonly used in Indian cooking. The dish is perfect for those who follow a vegan diet or are looking for a healthier alternative to traditional biryani.

Jan Dec

45 minutes

25 minutes

70 minutes

4 servings


Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Soy (if using tofu), Coconut

Paleo, Keto, Low-carb, High-protein, Atkins


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.


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


  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.