Vegan Vegetable Biryani
Few dishes deliver the kind of layered, aromatic drama that a proper biryani does, and this plant-based version absolutely delivers on that promise. Fragrant basmati is parboiled with whole spices — cardamom, cinnamon, cloves, bay leaves — then layered over a deeply spiced vegetable masala made with cauliflower, green beans, carrot, and peas. The clever use of dairy-free yogurt in the sauce gives the vegetable layer that characteristic tangy richness without any animal products, while a saffron steep adds a gorgeous golden hue and floral depth that makes the whole pot feel genuinely special. Slow-steaming under a foil-sealed lid is the move that ties it all together, letting the rice finish cooking in the fragrant steam rising from the vegetables below. Caramelized onions scattered between the layers bring a subtle sweetness that balances the heat from the green chili and Kashmiri chili powder beautifully. Finished with fresh cilantro, torn mint, and optional roasted cashews, this is the kind of showstopper meal that serves four generously and looks far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups basmati rice
- 4 cups water
- 1 tsp salt
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
For the vegetable layer
- 3 tbsp neutral oil (such as canola or sunflower oil), divided
- 1 large yellow onion, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 1 green chili, thinly sliced
- 1 cup cauliflower florets, cut into 1-inch pieces
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium carrot, peeled and diced
- ½ cup frozen peas
- 1 can (14 oz) diced tomatoes, drained
- ½ cup plain dairy free yogurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garam masala
- ½ tsp kashmiri chili powder or mild paprika
- 1 tsp salt
For the saffron milk
- ¼ tsp saffron threads
- 3 tbsp warm water
For serving
- 2 tbsp fresh cilantro, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
- 2 tbsp roasted cashews (optional)
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold running water until the water runs clear, then soak in cold water for 30 minutes. Drain well before using.
- 2
While the rice soaks, steep the saffron threads in 3 tbsp warm water in a small bowl for at least 15 minutes, until the water turns a deep golden-orange.
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