Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Vegetable Biryani! (Stirfried Vegetables with Rice Indian style)

August 4, 2009 By Richa 4 Comments

Jump to Recipe   Print Recipe
We were very tired on Sunday after a hectic weekend full of steam cleaning the house. some shopping and a TaiChi session. And I wasnt in the mood to cook, but I still wanted to eat something good and tasty. So Me and hubby decided on Vegetable Biryani. I gave him some initial instructions for cooking rice and getting the veggies and everything ready. Then we made some Delicious Biryani and ate it even when it was too hot!.. right off the stove. So of course, no pictures. I will take some next time!
 
Print Recipe
5 from 2 votes

Vegetable Biryani! (Stirfried Vegetables with Rice Indian style)

Vegetable Biryani is a vegan main dish that is packed full of flavor and veggie goodness.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: Indian main meal, vegan curry
Servings: 2 people
Calories: 510kcal
Author: Vegan Richa

Ingredients

Rice:

  • 1.5 cups (277.5 g) basmati rice
  • 2.5 cups (625 ml) water
  • 1 teaspoon cumin seeds
  • 2 cloves garlic chopped
  • 1/2 teaspoon (0.5 teaspoon) salt
  • 1 teaspoon oil

Veggies:

  • 1/2 (0.5 ) medium onion chopped
  • 2 cups (364 g) mixed vegetables I used frozen ones as I was too lazy .. so carrots, corn, peas, bell pepper, green beans etc
  • 1 inch ginger chopped
  • 1 Serrano pepper
  • 2 bay leaves
  • 4-5 (4 ) cloves
  • 1 inch cinnamon stick
  • 3 cardamom pods
  • 1 teaspoon salt
  • 1 dried red chili
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon (0.5 teaspoon) turmeric
  • pinch of asafetida hing
  • 2 teaspoons saffron water pinch of saffron soaked in warm water
  • 1 cup (16 g) cilantro/coriander leaves chopped
  • 1 cup (45 g) mint leaves chopped
  • 2-4 teaspoons (2 teaspoons) lemon juice
  • fried cashews and onions for garnish

Instructions

  • Wash rice and soak for 10 minutes.
  • The rice can be cooked in a pressure cooker or a covered container. In the cooker pan, add oil and let it heat up on medium heat.
  • Add in cumin seeds and wait for 2-3 minutes or until they start browning and giving out an aroma.
  • Add in the chopped garlic and mix well. Cook for 2-3 minutes.
  • Add in the rice and water and salt and give the mixture one slight whirl and keep the rice for cooking. 1 whistle in pressure cooker and 10-15 minutes on covered container. The rice should be cooked to almost cooked, but not fully cooked. Keep rice aside.
  • In a large pan, heat oil and Add in the chopped onions and cook on medium heat for 5 minutes.
  • Add in the Serrano peppers and red chili and mix well.
  • Add in the cumin and coriander powder, turmeric and asafetida and mix well.
  • Add in the rest of the spices(bay leaves, cardamom,. cinnamon, cloves) and mix well. Cook for another 5 minutes.
  • Add in the thawed vegetables, salt and ginger and mix well.
  • Cook for 5 minutes or until veggies are half cooked.
  • Reduce heat to low and spread out the veggies to cover the bottom evenly. If you have a slim pan with more depth, you can keep some veggies to add another layer.
  • Top the veggies with half of the coriander and mint leaves.
  • Top this off with rice and sprinkle the saffron water on the rice.
  • Sprinkle some lemon juice on it as well.
  • Top the rice with the remaining coriander and mint leaves.
  • You can add addition veggies and rice layers. I made only one layer.
  • Cover the container and cook on low for 10-15 minutes.
  • Garnish with 1/2 cup fried cashews and 1/2 cup fried onions.
  • Serve hot with yogurt or raita!

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegetable Biryani! (Stirfried Vegetables with Rice Indian style)
Amount Per Serving
Calories 510 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 648mg28%
Potassium 674mg19%
Carbohydrates 105g35%
Fiber 10g42%
Sugar 1g1%
Protein 13g26%
Vitamin A 8455IU169%
Vitamin C 30.9mg37%
Calcium 193mg19%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

Filed Under: Indian Vegan Recipes, main course:India



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Veggie Bao(Chinese steamed buns)
Portuguese Sweet bread ! from BBA »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Superchef says

    August 4, 2009 at 11:54 pm

    mint leaves always give such a unique flavour to biryanis..but somehow i always forget to add them..wish you had put some pictures.. 🙂

    Reply
  2. Richa says

    August 5, 2009 at 1:36 am

    yeah.. we ate all of it as soon as it got done.. so couldnt take pictures. 🙂

    Reply
  3. Zanna says

    September 30, 2018 at 8:56 am

    5 stars
    I love the herbs in this recipe – it reminded me of when I lived with Iranians and ate Iranian food every day. Those folks use herbs in such amazing ways!

    I got a bit confused with the spices in this recipe (and I don’t like biting into or picking out whole cloves) so I dry roasted coriander seeds, cumin seeds, poppy seeds, cardamom and clove and ground them and added the powder. I knew I wouldn’t bother to separately fry cashews and onions to garnish it so I put some cashews in with the veggies it was still really awesomely yummy. Poppy seed is so good in biryani…

    Reply
  4. Jennifer W. says

    October 12, 2020 at 4:58 pm

    5 stars
    This was delicious!

    Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC