I have cooked this easy vegan biryani a number of times as it’s very easy to cook but healthy and delicious. I really would like to show how you can make this yummy Indian dish with only one pot!
For this recipe, I recommend to use the listed vegetables but if you don’t have the same ones then you can replace them with different vegetables if you want to. But please do not skip the onion, ginger and the garlic! I used 3 spices in this recipe but please feel free to add extra spices such as coriander, cinnamon or chilli☺
How to make Easy Vegan Biryani with simple steps
- Cook the vegetables in a stock pot. The onion first, then garlic, ginger, carrot, mushrooms, red bell pepper, bay leaf.
- When the vegetables are soft and cooked, stir in the tomato puree and the water and cook until the water has evaporated.
- Add in the potato, cabbage, chickpeas, green beans, salt & black pepper and the spices, give it a stir. Continue cooking for about 2 minutes on a lower heat.
- Add in the vegetable stock and bring to boil. Rinse the basmati rice, drain and add in the pot, mix well.
- Put a lid on, turn the cooker to the lowest heat and cook for about 18-20 minutes.
- Turn off the cooker and let it sit for 10 minutes.
Leftover can be stored in an airtight container until next day. Reheat thoroughly in a microwave before serving. You also can turn the leftover into delicious samosas as well. Have a look at my easy vegan samosas with leftover biryani recipe! Vegan samosas with leftover curry recipe would be good one to look at as well☻
A couple of tips for this recipe
- Make sure you cook the spice before adding the vegetable stock. This will bring out the flavours.
- Rinse the rice just before adding to the pot. Please see the recipe note.
Looking for a quick vegan recipe for dinner? Try this today and let me know how it went!
Easy Vegan Biryani
Ingredients
- 1 tbsp oil I used sunflower oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 medium carrot sliced in coins
- 6 button mushrooms sliced
- 1/2 medium red bell pepper chopped
- 1 bay leaf
- 1 tbsp tomato puree
- 100 ml water
- 2 medium potatoes chopped
- 5 leaves cabbage chopped
- 1 can chickpeas washed and drained
- 50 g frozen green beans defrosted and chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp cumin
- 480 ml vegetable stock
- 190 g basmati rice *don't rinse yet!
Instructions
- Heat the oil in a stock pot and cook the onion until soft on a medium heat.
- Add in the garlic, ginger, carrot, mushrooms, red bell pepper, bay leaf and continue cooking for about 3 minutes.
- Stir in the tomato puree and the water and cook until the water has evaporated, 5-8 minutes.
- Add in the potato, cabbage, chickpeas and the green beans and give it a stir. Mix in the salt, black pepper, garam masala, turmeric and the cumin and continue cooking for about 2 minutes on a lower heat.
- Add in the vegetable stock and bring to boil. Rinse the basmati rice, drain and add in the pot, mix well.
- Put a lid on, turn the cooker to the lowest heat and cook for about 18-20 minutes (the water will be evaporated during this process).
- Turn off the cooker and let it sit for 10 minutes. The excess moisture will continue to evaporate inside the pot and the rice will go fluffier during this process.
- The leftover can be stored in an airtight container up until next day.