Vegan Biryani Recipe

Inspired by my mother’s Iraqi biryani, this vegan biryani recipe is my go-to for family and friend gatherings or when I want to impress my guests! It’s loaded with vegetables, aromatic spices, plant-based protein, and crunchy nuts.

Iraqi biryani is not the typical Indian biryani; it is pretty different. The Typical Iraqi biryani recipe is traditionally made with either beef or chicken and vegetables, usually carrots, potatoes, and peas. Raisins and toasted nuts are also added.

I never liked biryani. The main highlight in any biryani dish was always the meat, and the veggies were just sort of neglected! Except for my mother’s biryani, she did make it with beef sometimes. Still, she added many vegetables, and her homemade biryani spice blend is just something else that will transform any ordinary biryani dish into an extraordinary one!

Ingredients for making vegan biryani recipe

Homemade Biryani Spice Blend Ingredients:

To make the biryani spice blend, it is highly recommended that you use whole spices, toast them, and then grind them into powder. However, if you don’t have whole spices or want to speed up the process, you can use powdered spices and toast them for a few minutes before using them.

• Bay leaves
• Cinnamon sticks
• Cardamom pods
• Whole cloves
• Whole cumin seeds
• Whole coriander seeds
• Pepper flakes
• Ginger powder
• Turmeric powder

Biryani Ingredients:

• Basmati white rice: This vegan biryani recipe uses extra-long basmati rice (XXL). Use XXL or long basmati rice for fluffy, perfectly cooked biryani rice.
• Soya chunks: I have used soya chunks to replace the “meat” in traditional biryani. They are widely available, especially in Indian supermarkets or online stores like Amazon. However, you can make this recipe without them and use only veggies.
• Potatoes: regular yellow potatoes.
• Sweet potatoes
• Mushrooms: white, brown, or portobello mushrooms work in this recipe.
• Peas: fresh or frozen
• White onion: You can use red onion.
• Garlic
• Olive oil
• Dried lime powder: In Iraq, we call this “Noomi Basrah.” It is a popular spice used widely in Middle Eastern cuisine: dry lemon or lime. It is sold as a whole dried lime, lemon, or powder.
• Raw nuts: I used a mix of almonds and cashews.
• Bouillon powder
• Salt & pepper.

How to make a vegan biryani recipe?

This delicious vegan biryani recipe has many steps; it is not a quick weeknight recipe you can make in 30 minutes. But trust me, the result is so flavorful and delicious—it tastes even better than traditional biryani!

Making the biryani spice blend:

• Heat a pan on the stovetop and add cinnamon sticks and bay leaves to toast first. Adding all the spices to toast them together will result in burnt spices, especially the small seeds like cumin and coriander, as they take a shorter time to toast than cinnamon and bay leaves. Therefore, you need to start with the big ones, and once they are toasted partially, add the remaining spices. After 2 minutes, add the cloves, cardamom and toast for another 2 minutes. Lastly, add the coriander and cumin seeds, and toast for another 2 minutes.
• Once all the spices are toasted, turn the heat off and transfer them to a plate to cool.
• Once cooled, add them to a spice grinder, add the pepper flakes, and grind them into a fine powder.
• Transfer them into an air-tight glass container and add ginger and turmeric powder.

Prepping the soy chunks:

Soy chunks are sold dry and look like small rocks. To prepare them, you need to soak them first in hot water. Like tofu, they act like sponges, absorbing whatever flavors you add. To add flavor, marinate them before using them in any recipe.

• Add the soy chunks to hot boiling water and let it soak for 15 minutes.
• They will become soft like sponges. Drain the hot water and let them sit until they are warm enough to handle, then squeeze out the extra water and transfer them to a dry bowl.
• Add bouillon powder, biryani spice blend, olive oil, hot water, Noomi powder, salt, and pepper to marinate the soy chunks. Mix to coat all the soy chunks.
• Cover with cling film and place in the refrigerator to marinate.

Cooking the potatoes and mushrooms:

• Cut potatoes (regular and sweet potatoes) into equally sized cubes.
• Add olive oil, biryani spice blend, salt, and pepper. Mix well. Transfer the mixture to a Delonghi fryer pan and bake until partially cooked. Test with a fork; there should be a little resistance when piercing.
• While the potatoes are baking, prep and cook the mushrooms. Cut the mushrooms into four quarters.
• Heat a non-stick pan with olive oil and add the mushrooms. Cook for 7 minutes, flipping halfway through. Set aside.
• Defrost the frozen peas by running them under water for a few minutes.

Cooking the soy chunks:

• Add olive oil and heat it in the same pan you’ve used for the mushrooms. Then add chopped onion. Sautee for two minutes, then add minced garlic and marinated soya chunks. Add biryani spice mix, Noomi powder, salt, and pepper, and saute for 5-7 minutes.
• Add the sauteed mushrooms, partially cooked potatoes, and peas. Mix to combine, then turn the heat off.

Making biryani rice:

• Heat a Dutch oven and add olive oil. Add pre-soaked basmati rice, biryani spice blend, Noomi powder, salt and pepper. Mix to combine and add water.
• Let it boil, reduce the heat, cover the lid, and simmer for 3 minutes.
• Add all the veggie mix, combine with the rice, cover the lid, and let it simmer for 25 minutes until the rice is cooked.
• Serve the biryani rice and top it with crunchy toasted nuts.

Pro tips for making vegan biryani recipe:

• The biryani spice blend can be prepped in advance and stored in an airtight glass container. It can last up to three months. However, I prefer to make a small portion each time I make biryani; the freshly toasted and ground spices make this recipe unique.
• The extra-long basmati rice needs to be soaked for no more than 15 minutes. The longer you soak the rice, the more mush it will become once cooked with the veggies. Therefore, for this recipe, it is best to soak it only for 15 minutes.
• Soya chunks can be marinated for at least 30 minutes. However, for the best result, you can marinate them overnight. The more you marinate them, the more flavorful they will be.
• You can bake the potatoes partially in the oven instead of using a Delonghi fryer to cook them.

How do you make vegan biryani ahead of time?

If you are hosting a dinner party or family gathering and want to impress your guests with this vegan biryani recipe, follow these simple tips to make the recipe ahead of time:

• Prepare the biryani spice blend the night before. Toast the spices and grind them into a fine powder. Store the mixture in a glass jar, and it is ready to be used the next day.
• Prep the soy chunks by soaking them and marinating them. You can leave them covered in the fridge to marinate overnight.
• You can also oven toast or fry the nuts and store them in an airtight glass container on a countertop or in the fridge.
• When cooking the veggies, you have two options: cook them the night before and store them in the fridge, or cook them the same day you are hosting the dinner party. If you choose to cook them the night before, store them in an airtight container in the fridge, and the next day, reheat them on a nonstick pan for a couple of minutes before you add them to the rice.

Serving Suggestion:

The best way to serve your vegan biryani as a main dish is alongside a fresh salad, like this Arabic salad, and/or vegan jajik for a refreshing side.

Storing Leftover:

If you have any leftovers, transfer them to an air-tight container and store them in the refrigerator for 2-3 days. Store the roasted nuts separately from the rice to maintain their crunchiness.

To reheat, add a splash of water to the skillet and heat on low for 10 minutes.

Recommended Recipes:

Check out this delicious Koshari recipe, the ultimate Middle Eastern comfort food. For more plant-based Iraqi recipes, check the below:

• Vegan fava bean rice recipe (Timman baghilla).
• Iraqi Bamia recipe.
• Vegan Iraqi potato stew recipe.
• Iraqi sweet vermicelli recipe.
• Carrot rice recipe.

If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚