Flavorful Vegan Biriyani Recipe

Flavorful Vegan Biriyani Recipe.

This Vegan biriyani is full of flavor and its aroma will make you eat this over and over again. Perfect for Potluck or any gatherings at home and for weekday's lunch box.

Course Main Course
Cuisine Bangladeshi, Indian
Keyword biriyani, biryani, Vegan biriyani, vegan recipe
Servings 8 8-10 people
Author A.A


  • 2 Cup Basmati rice
  • 5-6 Cut into half Small Potato
  • 2 Cup Cauliflower Cube
  • 1 1/2 Cup Tomato Cube
  • 1 1/2 Cup Mixed Vegetable green peas, carrots, green bean & yellow corn
  • 1/2 Cup Chopped Onion
  • 1/3 Cup Oil

Dried Whole Spices

  • 2 inch Cinnamon stick
  • 6 piece Black pepper
  • 3 Cloves
  • 2 Bay Leaves
  • 3-4 Cardamom Pods
  • 1 leaf Mace

Other Spices

  • 1 1/2 Tsp Ginger paste
  • 1 Tbsp Chopped Garlic
  • 1 Tsp Chili Powder
  • 1/2 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1/4 Tsp Nutmeg powder
  • 1 1/2 Tsp Salt or to your taste
  • A pinch Sugar

For Garnishing

  • 1 Tbsp Raisin
  • 2 Tbsp Cashew
  • handful Green Chili (optional)


Cooking Process

  1. 1. Put a saucepan on stove on medium heat and add oil. 

  2. 2. You can fry nuts and raisin (for garnishing) now or do separately. 

  3. 3. When oil gets warm, add onion and fry for a minute.

  4. 4. Now add tomato cubes and all dried whole spices. Let it cook for 6-7 minutes. 

  5. 5. If stove gets hot too much, reduce the heat little bit.

  6. 6. Now add rest of the spices and mix very well.

  7. 7. Cook in low-medium flame for another 5 minutes. Stir occasionally so it not sticking on bottom.

  8. 8. I like to add my potato in this point. Stir them for a minute and then add some water (2/3 cup). Put a lid and let it cook for 10-12 minute or until potato gets almost soft. You can boil your potato upfront separately but I like this way so spice flavors get into potatoes
  9. 9. Stir occasionally so it’s not sticking on pot.

    10. After potatoes became soft, add rest of vegetables. Give them a good mix with spices and cover with a lid.

  10. 11. Cook them for another 10-12 minutes. If needed add some water and check occasionally so it’s not burnt out.

    12. While our veggies been cooking, boil rice. 

  11. 13. You can use rice cooker or cook on stove top. For each cup of rice use 2 cup of water. It could be varied depending on rice.

    14. Since we will half boil our rice add little less water.

    15. By now our veggies should be cooked.

    16. Turn of the heat.

    17. Now take out all the veggies from the gravy.

  12. 18. Put half of the cooked rice on that sauce. On top of that put half of the cooked veggies. Now add another layer of rice and then another layer of Veggies.

    19. Cover with a lid and put the saucepan on very low heat.

    20. Before serve mix rice and Veggies very delicately.