Vegan Indian Biryani Recipe


This vegan Indian Biryani recipe can be used as a flavorsome replacement for ordinary rice, or have it on its own with a nice salad.

Yield: Serves 3
Prep Time: 10 mins
Cooking time: 30 Minutes

As India is in many ways the home of vegetarianism we’d be doing something close to a criminal if we wouldn’t at least include this wonderful biriyani dish. Use it as a flavorsome replacement for ordinary rice, or have it on its own with a nice salad. And be sure to tell everybody what it’s called because ‘biriyani’ is just a really great word.


  • 15 ounces basmati rice
  • 4 ounces red lentils
  • 4 ounces French bean, trimmed and cut in half
  • 2 ounces roasted cashew nuts, roughly chopped
  • 5 garlic cloves
  • 2 potato cut into chunks
  • 2 handfuls frozen pea
  • 1 cauliflower cut into florets
  • 1 large onion, roughly chopped
  • Handful curry leaves
  • 1 small green chili
  • Small bunch coriander
  • Large piece ginger, roughly chopped
  • Poppadoms and naan bread, to serve
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • Pinch saffron threads (OPTIONAL)


  1. Let the rice soak for 30 mins. Rinse it well and several times to really get it to be clean. Put it in a pan, add enough water so it’s about 1/2 an inch under water and add the saffron.
  2. Let the rice come to a boil, stir it once vigorously, then put the lid on it. Let it cook for 10 minutes, stir it one more time, then take it off the heat and leave it to stand, with the lid on.
  3. It’s time to make the paste. Put the onion, ginger, garlic, curry powder, cumin, and chili in a food processor and process them until the mixture is fine. Put 2 tablespoons of vegetable oil in a saucepan, let it heat over a medium to high heat then add the paste. Let the paste cook until the color shifts. Then add the lentils and the green beans. Also, add another 14 ounces of water.
  4. Put the curry leaves into the pot and season with salt. Put the lid on and let it simmer for about 20 minutes. You want the lentils and the vegetables to have turned tender. Then put in the peas for the last 2 minutes so they can defrost.
  5. Take the rice, drain it of any leftover water and then stir it through the curry until well mixed. Divided it over the plates, add the coriander and the cashews and it is ready to be served.

Nutritional Value Per Serving:

  • Calories 424
  • Protein 14 g
  • Cholesterol 0 mg
  • Fat 13 g
  • Carbohydrates 60 g
  • Fiber 7 g
  • Sodium 200 mg

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