5 from 20 votes
Easy Vegetable Biryani (Vegan)
This vegetable biryani combines cumin-roasted aubergine and cauliflower with spiced basmati rice cooked in coconut milk. The roasting softens the vegetables while the layering of aromatic spices like garam masala, turmeric, and cumin gives the rice a fragrant, warm flavor. Peas add a tender sweetness and bright color, completing this balanced vegan rice dish that's hearty enough to serve as a main meal or alongside other dishes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
497 kcal
Course:
Main Course
Cuisine:
Fusion, Indian, British
Ingredients
Cumin Roasted Aubergine and Cauliflower
- 1 eggplant chopped into 1cm chunks
- ½ cauliflower chopped into small florets
- 1 tablespoon olive oil
- 1 tablespoon cumin seeds
- 1 teaspoon salt
Vegetable Biryani
- 1 tablespoon olive oil
- 1 onion sliced
- 1 red pepper sliced
- 3 cloves garlic grated
- 1 teaspoon chili 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 coconut milk tin
- 200 ml water (half fill the empty coconut milk tin)
- 100 g peas no need to defrost, frozen
- 2 tablespoons Coriander chopped finely (plus extra for garnish, fresh
Instructions
- 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.
Cup of Yum
Notes
- Freeze the biryani after cooking and defrost fully before reheating for best results.
- Reheat until piping hot throughout, either in a microwave or covered in the oven at 180C for 20 minutes.
- Use frozen peas directly when cooking; no need to defrost.
Nutrition Information
Calories
497kcal
(25%)
Carbohydrates
91g
(30%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
653mg
(27%)
Potassium
816mg
(17%)
Fiber
9g
(36%)
Sugar
13g
(26%)
Vitamin A
1330IU
(27%)
Vitamin C
88.1mg
(98%)
Calcium
87mg
(9%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 497
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 91g | 30% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 653mg | 27% |
| Potassium | 816mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 88.1mg | 98% |
| Calcium | 87mg | 9% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.