This recipe comes to us from or global partners at Meatless Monday India. Their founder, Advika Gupta, says “Biryani is a traditional dish usually made with chicken or lamb. However, vegetarian biryani is absolutely delicious and really wholesome! Most ingredients can be substituted depending on local availability.”
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Rice (white or basmati) – 1 cup
Oil – 2 tsp
Water – 2 cups
For the Paste:
Please note, these ingredients can be substituted depending on local alternatives available.
Tomato – 1, chopped
Ginger – 1”, grated
Garlic – 7 pods
Green chili pepper – 1
Onions – 1, chopped
Cinnamon – 1 stick
Please note, these veggies can be substituted for any local and seasonal veggies easily available in your area.
Onion – 1, chopped
Cauliflower – 1/3rd, chopped
Peas – 1/4th cup
Potato – 1, chopped
String beans – 10, chopped
Cloves – 4
Bay leaf – 1
Coriander powder – ½ tsp
Coriander leaves – 1/4th bunch
Grind the paste ingredients together.
Heat the oil in a wok. Add in the cloves and sauté the onion in the wok.
Add the ground paste into the wok and fry for 5 minutes.
Add the rest of the spices and vegetables, and fry for 10 minutes.
Add the water and rice into the wok.
Let the rice and vegetables cook through.
Serve the hot biryani, garnished with coriander leaves!