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Vegan biryani

It’s the wonderful combination of herbs and spices that make this biryani so delicious.

A super easy recipe from We Made This Vegan, it’s healthy, hearty and packed with natural goodness.

Served with chapatis and raita, this dish will quickly become a favourite with your friends and family.


Nutritional content

Servings: 6 people

Prep time: 55 minutes


  • 3 tbsp olive oil

  • 1 onion, diced

  • 4 cloves of garlic, minced

  • 1 tbsp minced ginger

  • 1 large tomato, chopped

  • 250ml water

  • 100g green beans, chopped

  • 2 potatoes, chopped

  • 1 green capsicum, diced

  • 1/4 tsp cayenne pepper

  • 1/2 tsp black pepper

  • 2 tsp garam masala

  • 1 tsp ground coriander

  • 1/2 tsp ground turmeric

  • 1 tsp cumin

  • 1/2 tsp cinnamon

  • 1 litre vegetable stock

  • 200g basmati rice, rinsed


  1. Put the oil in a large pan over a medium heat.

  2. Once the oil is warm, add the onion and cook for 4 minutes, stirring often until translucent.

  3. Add the garlic, ginger, tomato and water, then mix everything well.

  4. Bring to a simmer then cook for 10 minutes, until all the water has evaporated.

  5. Add the green beans, potatoes and capsicum. Stir well.

  6. Add the cayenne, pepper, garam masala, coriander, turmeric, cumin and cinnamon. Stir well.

  7. Add the vegetable stock and bring to the boil.

  8. Rinse and drain the rice, then add it to the pan with your vegetable mix.

  9. Put a lid on the pan, reduce the heat to low, then cook for 20 minutes, until the rice is almost cooked.

  10. Turn off the heat, but keep the pan on the hob with the lid on, and let it sit for 5 minutes.

  11. At this point, the rice should have finished cooking, and your biryani will be ready to serve.


To store: Once this biryani is fully cool, put it in an airtight container and keep in the fridge for up to five days.


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