Vegan Biryani Recipes

EASY VEGETABLE BIRYANI (VEGAN)

Easy Vegetable Biryani (Vegan) image

Packed full of flavour and healthy vegetables this Easy Vegetable Biryani is quick, simple and delicious - the perfect midweek meal! It's also vegetarian, vegan, gluten free and dairy free.

Provided by Eb Gargano

Time 30m

Number Of Ingredients 18

Ingredients

1 aubergine (chopped into 1cm chunks)
½ cauliflower (chopped into small florets)
1 tablespoon olive oil
1 tablespoon cumin seeds
1 teaspoon salt
1 tablespoon olive oil
1 onion (sliced)
1 red pepper (sliced)
3 cloves garlic (grated)
1 teaspoon chilli flakes ((or 1 fresh chilli diced or to taste))
2 teaspoons cumin seeds
2 teaspoons garam masala
2 teaspoons turmeric
300 g basmati rice
400 ml tin coconut milk
200 ml water ((half fill the empty coconut milk tin))
100 g frozen peas (no need to defrost)
2 tablespoons of fresh coriander (chopped finely (plus extra for garnish))

Steps:

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place all the ingredients for the Cumin Roasted Aubergine and Cauliflower in a large oven tray and toss together. When the oven has heated up, roast the vegetables for 20 minutes or until soft.
Meanwhile, put the remaining tablespoon of olive oil, the sliced onion and pepper in a large frying pan or sauté pan (must have a lid). Fry gently, with the lid on, for 5 minutes or until softened but not browned. Stir occasionally.
Remove the lid, add the garlic, chilli and spices and fry for 2 minutes, stirring occasionally.
Add the rice and stir to coat the rice in the onions, garlic and spices, then add the coconut milk and water and bring to the boil. Put the lid on the frying pan and turn the heat right down, simmer for 7 minutes.
Add the peas to the pan, stir and replace the lid. Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
Finally stir in the roasted aubergine and cauliflower and 2 tablespoons of chopped fresh coriander.
Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.

Nutrition Facts : Calories 497 kcal, Carbohydrate 91 g, Protein 10 g, Fat 10 g, SaturatedFat 2 g, Sodium 653 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

SPICED VEGETABLE BIRYANI

Spiced vegetable biryani image

This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Provided by Silvana Franco

Categories Supper, Vegetable

Time 1h

Number Of Ingredients 15

Ingredients

2 tbsp vegetable oil
1small cauliflower, broken into small florets
2large sweet potatoes, peeled and cubed
1large onion, sliced
1l hot vegetable stock
3 tbsp hot curry paste (Madras is good)
1 red chilli, seeded and finely chopped
large pinch of saffron strands
2 tsp mustard seed (black or white)
500g basmati rice
140g trimmed green bean, halved
2 lemons, juice only
a handful of fresh coriander leaves
50g packet salted roasted cashew nuts
poppadums and raita, to serve

Steps:

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

Nutrition Facts : Calories 494 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 89 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.99 milligram of sodium

VEGETABLE VEGAN BIRIYANI WITH CARROT SALAD

Vegetable vegan biriyani with carrot salad image

A meat and dairy-free, Indian-inspired basmati rice dish with cauliflower, French beans, peas, potatoes, homemade curry paste and carrot salad

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 26

Ingredients

400g basmati rice
pinch saffron threads (optional)
2 tbsp vegetable oil
1 cauliflower , cut into florets
2 potatoes , cut into chunks
100g red lentil
100g French bean , trimmed and cut in half
handful curry leaves
2 handfuls frozen peas
small bunch coriander
50g roasted cashew nuts, roughly chopped
poppadums and naan bread, to serve
1 large onion , roughly chopped
large piece ginger , roughly chopped
5 garlic cloves
2 tsp curry powder
1 tsp ground cumin
2 tbsp vegetable oil
1 small green chilli
4 carrots
pinch of golden caster sugar
squeeze lemon juice
handful cashew nuts, roughly chopped
handful coriander leaves, roughly chopped
thumb-sized piece ginger , shredded into matchsticks
1 tsp cumin seed , toasted

Steps:

Soak the rice for 30 mins, then rinse in several changes of water until it runs clear. Cover with about 1 cm water, add the saffron (if using), cover the pan, bring to the boil, stir once, then turn off the heat. Leave for 10 mins, covered, then stir again and leave to stand, covered.
To make the paste, blitz all the ingredients together in a food processor. Heat the oil in a saucepan. Tip in the paste, then add the cauliflower and potatoes. Cook in the paste to colour, then add the lentils and green beans, and cover with about 400ml water. Add the curry leaves, season with salt, cover with a lid and simmer for 20 mins until the lentils and vegetables are tender Add the peas for the last 2 mins to defrost. Stir the rice through the curry until completely mixed and hot, then spoon onto a platter and scatter with coriander and cashews.
For the carrot salad, use a peeler to shave the carrots into ribbons. Sprinkle with the sugar and dress with the lemon juice, then toss with the other ingredients. Serve the biryani on a large platter for everyone to help themselves, with the carrot salad on the side, poppadoms for any vegans and naan bread for the vegetarians.

Nutrition Facts : Calories 424 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium

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