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Vegan Indian Vegetable Biryani
Vegan Indian Vegetable Biryani

Vegan Indian Vegetable Biryani
A fragrant and flavorful rice dish with mixed vegetables and spices.
Vegan Indian Vegetable Biryani
Ingredients:
1
Servings
  • 200
    g
     basmati rice
  • 100
    g
     carrot
  • 100
    g
     green peas
  • 100
    g
     cauliflower
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    item
     tomato
  • 100
    ml
     coconut milk
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin seeds
  • 1
    tsp
     coriander powder
  • 0.5
    tsp
     turmeric powder
  • 1
    tsp
     garam masala
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Vegan Indian Vegetable Biryani
Instructions:
  1. Rinse the basmati rice under cold water until the water runs clear.
  2. In a large pot, heat olive oil over medium heat. Add cumin seeds and let them sizzle.
  3. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
  4. Add chopped tomato and cook until soft.
  5. Stir in coriander powder, turmeric powder, and garam masala. Cook for another minute.
  6. Add carrot, green peas, and cauliflower. Stir well to coat with spices.
  7. Pour in coconut milk and bring to a simmer.
  8. Add rinsed rice and salt. Stir to combine.
  9. Cover the pot and reduce heat to low. Cook for about 20 minutes or until rice is tender.
  10. Fluff the biryani with a fork before serving.
Nutrition Per Serving 700 g Per 100g
Energy 700 kcal 100 kcal
Protein 15 g 2.1 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 120 g 17.1 g
Fat 25 g 3.6 g
  • 200
    g
     basmati rice
  • 100
    g
     carrot
  • 100
    g
     green peas
  • 100
    g
     cauliflower
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    item
     tomato
  • 100
    ml
     coconut milk
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin seeds
  • 1
    tsp
     coriander powder
  • 0.5
    tsp
     turmeric powder
  • 1
    tsp
     garam masala
  • 1
    tsp
     salt
1
Servings
0

Rinse the basmati rice under cold water until the water runs clear.

In a large pot, heat olive oil over medium heat. Add cumin seeds and let them sizzle.

Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.

Add chopped tomato and cook until soft.

Stir in coriander powder, turmeric powder, and garam masala. Cook for another minute.

Add carrot, green peas, and cauliflower. Stir well to coat with spices.

Pour in coconut milk and bring to a simmer.

Add rinsed rice and salt. Stir to combine.

Cover the pot and reduce heat to low. Cook for about 20 minutes or until rice is tender.

Fluff the biryani with a fork before serving.

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