Biryani is not just a meat-lover’s delight; it can be equally delicious and satisfying when made with vegetables. Vegetarian biryani is a vibrant dish that brings together fragrant basmati rice, an array of spices, and colorful vegetables. Here, we’ll explore how to make two delightful variations: Vegetable Biryani and Vegan Biryani.

1. Vegetable Biryani

Overview: This hearty biryani is packed with seasonal vegetables and aromatic spices, making it a nutritious and flavorful option for all.

Ingredients:

• 2 cups basmati rice
• 4 cups water
• 1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.)
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 1 cup yogurt (or a plant-based alternative for vegan)
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/4 cup cooking oil or ghee
• Fresh mint and cilantro, chopped
• Whole spices (bay leaves, cardamom, cloves, cinnamon)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt (to taste)

Preparation of Biryani:

1. Rinse and Soak Rice: Wash the basmati rice under cold water until it runs clear. Soak for 30 minutes and then drain.
2. Cook Vegetables: In a heavy-bottomed pot, heat oil or ghee. Add sliced onions and sauté until golden brown. Add ginger-garlic paste, chopped tomatoes, and green chilies. Cook until the tomatoes are soft.
3. Add Spices and Vegetables: Stir in the mixed vegetables, red chili powder, turmeric powder, and salt. Cook for a few minutes until the vegetables are slightly tender.
4. Mix in Yogurt and Herbs: Lower the heat and add yogurt, mixing well. Add chopped mint and cilantro, stirring to combine.
5. Layer the Rice: In the same pot, layer the drained rice over the vegetable mixture. Pour in 4 cups of water, adding whole spices and adjusting salt to taste.
6. Cook the Biryani: Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 20-25 minutes (dum cooking) until the rice is fully cooked.

Serving Suggestion: Serve hot with raita (yogurt sauce) or a fresh salad.

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2. Vegan Biryani

Overview: This plant-based version of biryani is rich in flavors and can be enjoyed by everyone, regardless of dietary preferences.

Ingredients:

• 2 cups basmati rice
• 4 cups water
• 1 cup assorted vegetables (zucchini, bell peppers, peas, etc.)
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1/4 cup coconut milk (optional for creaminess)
• 2 tablespoons oil
• Fresh mint and cilantro, chopped
• Whole spices (bay leaves, cardamom, cloves, cinnamon)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt (to taste)

Preparation:

1. Rinse and Soak Rice: Wash the basmati rice thoroughly and soak it for 30 minutes, then drain.
2. Cook Vegetables: Heat oil in a heavy pot. Add sliced onions and sauté until they turn golden. Add ginger-garlic paste, chopped tomatoes, and green chilies. Cook until the tomatoes are mushy.
3. Add Spices and Veggies: Stir in assorted vegetables, red chili powder, turmeric powder, and salt. Cook for about 5 minutes until the vegetables are tender.
4. Incorporate Coconut Milk: If using, add coconut milk for a creamy texture and mix well. Add chopped mint and cilantro.
5. Layer the Rice: Add the soaked rice on top of the vegetable mixture, followed by the water and whole spices. Adjust the salt if necessary.
6. Cook the Biryani: Bring to a boil, then lower the heat. Cover tightly and let it cook for 20-25 minutes.

Serving Suggestion: Garnish with additional fresh herbs and serve with a tangy salad or chutney.

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Conclusion

Vegetarian and vegan biryani options provide a delightful way to enjoy this classic dish while catering to plant-based diets. With their rich flavors, vibrant colors, and aromatic spices, these biryanis are perfect for family gatherings or special occasions. Try making these variations at home and discover how satisfying and delicious vegetarian biryani can be!

nutrition facts table

  Here’s a nutrition facts table for the Vegetarian Biryani and Vegan Biryani recipes provided. The values are approximate and based on one serving (assuming 4 servings per recipe).

Nutrient	Vegetarian Biryani (per serving)	Vegan Biryani (per serving)
Calories (kcal)	380	360
Protein (g)	9	8
Carbohydrates (g)	60	58
Dietary Fiber (g)	5	5
Sugars (g)	6	5
Fat (g)	10	9
Saturated Fat (g)	2 (from ghee/yogurt)	1.5 (from coconut milk)
Cholesterol (mg)	5	0
Sodium (mg)	500	450
Potassium (mg)	600	590
Vitamin A (%DV)	20%	18%
Vitamin C (%DV)	30%	28%
Calcium (%DV)	10%	8%
Iron (%DV)	15%	14%

Notes:

• Calorie count may vary based on the type of oil, yogurt, or coconut milk used.
• Fiber content comes mainly from vegetables and basmati rice.
• Vegan version uses coconut milk for creaminess, adding healthy fats but no cholesterol.
• Vegetarian version includes yogurt, which adds a bit more protein and calcium.