Quick and Easy Vegetarian Biryani

Quick and Easy Vegetarian Biryani

Quick and Easy Vegetarian Biryani! A fragrant Indian rice dish infused with Indian spices – vegan adaptable and gluten-free. A quick and easy weeknight meal. |  Serve it with Cilantro Mint Chutney.
Prep Time15 mins
Active Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: main dish, Vegan, Vegetarian


  • 2 tbsp 2 tablespoons olive oil.
  • 1 Onion, thinly sliced.
  • 1-2 cups Chopped or thinly sliced veggies ( bell pepper, zucchini, or carrots).
  • 3 tbsp Garlic cloves, rough chopped.
  • 1 tbsp Ginger, chopped.
  • 1 tbsp Cumin.
  • 1 tbsp Coriander.
  • 1 tbsp Chili powder.
  • 1 tsp Cinnamon.
  • ½ tsp Cardamom.
  • ½ tsp Turmeric.
  • 1 Bay leaf.
  • 4 cups Veggie stock.
  • 2 cups Basmati rice, rinsed.
  • ¾ tsp Salt.
  • 1 can Chickpeas, drained, rinsed.
  • ½ cup Raisins.
  • ¼ cup Garnish: cashews and chopped parsley or cilantro.


  • In a large skillet, or shallow  Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add your choice of veggies and garlic and ginger, and cook 4-5 minutes. Remove one cup of the mixture and set aside.
  • Add spices and bay leaf, and stir one minute, toasting the spices. Add basmati rice, and saute one-minute stirring. Add stock and salt.
  • Top with chickpeas, raisins, and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, place the lid over the top of the towel, and bring the four corners of the towel up and over the lid.  This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
  • Simmer on low 20-30  minutes or until the rice has soaked up the liquid. See notes.
  • While it is simmering make the Cilantro Mint Chutney
  • Uncover the Vegetarian Biryani and fluff up with a fork. Top with the toasted cashew and cilantro.  Serve with optional Chutney.


Author: Sylvia Fountaine