How to Make Vegan Biryani with Coconut Yogurt Raita

Biryani is a dish celebrated for its rich aromas, vibrant colors, and complex layers of flavor. Traditionally made with meat, this iconic rice dish can seem out of reach for those following a plant-based diet. But what if you could create a version that delivers all the authentic taste without any animal products? This recipe does just that.

Get ready to make a spectacular vegan biryani packed with fragrant spices and hearty vegetables. We’ll walk you through each step, from blooming the spices to layering the rice and curry. To make it a complete meal, we are also including a recipe for a cool and refreshing coconut yogurt raita. This is a dish that’s perfect for a special dinner but simple enough for a weekend cooking project.

What You’ll Need: Ingredients

This recipe is split into three parts: the rice, the vegetable curry, and the coconut raita. Don’t be intimidated by the list; many of the spices are used in both the rice and the curry.

For the Basmati Rice:

• 2 cups long-grain basmati rice, rinsed and soaked for 30 minutes
• 4 cups water
• 1 bay leaf
• 2 green cardamom pods, lightly crushed
• 2 cloves
• 1-inch cinnamon stick
• 1 teaspoon salt

For the Vegetable Curry:

• 2 tablespoons coconut oil or other neutral oil
• 1 large onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit lengthwise (optional, for extra heat)
• 2 medium tomatoes, finely chopped
• 1.5 cups mixed vegetables (carrots, peas, green beans, cauliflower florets, potatoes), chopped into bite-sized pieces
• 1 cup chickpeas, canned or cooked
• 1 cup plain, unsweetened vegan yogurt (like almond or soy)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 tablespoon biryani masala powder (store-bought or homemade)
• 1/2 teaspoon garam masala
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• Salt to taste

For Assembly and Garnish:

• A pinch of saffron threads soaked in 2 tablespoons of warm plant-based milk
• 1/4 cup fried onions (store-bought or homemade)
• A handful of roasted cashews

Step-by-Step Instructions

Follow these steps to build your beautiful biryani. The key is to prepare the components separately before layering them together.

Step 1: Cook the Basmati Rice

First, drain the soaked rice. In a large pot, bring the 4 cups of water to a boil. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and salt. Add the drained rice and cook until it’s about 70-80% done—it should still have a slight bite. This usually takes 6-8 minutes.

Drain the rice in a colander, removing the whole spices if you wish. Spread it on a large plate or tray to cool slightly and prevent it from cooking further.

Step 2: Prepare the Vegetable Curry

While the rice cooks, you can start the curry. In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat. Add the sliced onions and cook until they turn soft and golden brown. This can take about 10-12 minutes.

Add the ginger-garlic paste and the slit green chili. Sauté for a minute until the raw smell disappears. Next, add the chopped tomatoes and cook until they become soft and mushy.

Stir in the spice powders: turmeric, red chili powder, and biryani masala. Cook for another minute until the spices are fragrant. Now, add the mixed vegetables and chickpeas. Mix well to coat them with the masala.

Whisk the vegan yogurt until smooth to prevent it from curdling, then add it to the pot along with salt. Stir everything together. Cover the pot and let the vegetables cook until they are tender, which should take about 10-15 minutes. If the curry looks too dry, add a splash of water.

Once the vegetables are cooked, turn off the heat. Stir in the garam masala, chopped cilantro, and mint leaves. Your flavorful curry base is ready.

Step 3: Layer the Biryani

Now for the fun part! If your curry pot is oven-safe, you can build the biryani right there. Otherwise, use a separate heavy-bottomed pot.

Start by placing a layer of the cooked vegetable curry at the bottom. Top it with a layer of the partially cooked basmati rice, spreading it evenly. Sprinkle some of the soaked saffron milk, fried onions, and chopped herbs over the rice.

Repeat with another layer of curry, followed by the final layer of rice. Top it off with the remaining saffron milk, fried onions, herbs, and roasted cashews.

Step 4: Dum Cooking (Steam)

“Dum” is a slow-cooking method that allows the flavors to meld. To do this, cover the pot with a tight-fitting lid. You can seal the edges with dough (a traditional method) or simply place a clean kitchen towel under the lid to trap the steam.

Cook the biryani on the lowest possible heat for 15-20 minutes. The steam will finish cooking the rice and infuse it with the aromas from the curry. After 20 minutes, turn off the heat and let it rest for another 10 minutes before opening the lid.

To serve, gently fluff the biryani with a fork from the side of the pot, ensuring you get a mix of the rice and vegetable layers.

Coconut Yogurt Raita Recipe

This simple raita is the perfect cooling side dish to balance the warm spices of the biryani.

Ingredients:

• 1.5 cups plain, unsweetened coconut yogurt
• 1/2 cucumber, grated and squeezed of excess water
• 1/4 small red onion, finely chopped
• 2 tablespoons chopped fresh cilantro or mint
• 1/2 teaspoon roasted cumin powder
• A pinch of salt and black pepper

Instructions:

In a medium bowl, whisk the coconut yogurt until it’s smooth. Add the grated cucumber, chopped onion, cilantro or mint, and roasted cumin powder. Stir everything together until well combined. Season with salt and pepper to taste.

Chill the raita in the refrigerator for at least 15 minutes before serving to allow the flavors to come together. Serve it alongside your freshly made vegan biryani.