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biryani

Vegan Biryani Recipe

Inspired by my mother's Iraqi biryani, this vegan biryani recipe is my go-to for family and friend gatherings! It's loaded with vegetables, aromatic spices, plant-based protein, and crunchy nuts.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Iraqi cuisine, Middle East cuisine
Servings 8 portions

Equipment

  • Non stick pan
  • Spice grinder
  • Delonghi fryer or oven
  • Dutch oven or pan for cooking the rice

Ingredients
  

Biryani Spice Blend Ingredients:

  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 teaspoon cloves
  • 1 teaspoon cardamom pods
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon pepper flakes
  • 1 teaspoon ginger powder
  • 1 teaspoon turmeric powder

Soy Chunks Ingredients:

  • 1 cup soy chunks 50g
  • 2 cups hot water
  • 1 teaspoon bouillon powder
  • ½ teaspoon biryani spice blend
  • 1 tablespoon olive oil
  • 2 tablespoons hot water
  • ½ teaspoon Noomi powder dry lime powder
  • ½ teaspoon pink salt
  • 1 pinch black pepper

Veggies Ingredients:

  • 1¼ cup potatoes cubes 277g
  • 2 cups sweet potatoes cubes 308g
  • 1 tablespoon olive oil for the potatoes
  • 1 teaspoon biryani spice blend
  • ½ teaspoon pink salt
  • ½ teaspoon black pepper
  • 250 g Brown Button mushrooms cut into quarters
  • 2 tablespoon olive oil for cooking mushrooms
  • ½ cup frozen peas

Cooking Soy Chunks Ingredients:

  • 3 tablespoons olive oil
  • 1 white onion big
  • 3 garlic cloves large
  • 2 teaspoon biryani spice blend
  • 1 teaspoon Noomi Basrah powder
  • 1 teaspoon pink salt
  • 1 teaspoon black pepper

Biryani Rice Ingredients:

  • 3 tablespoons olive oil
  • 2½ cups XXL Basmati white rice 490g
  • 2 teaspoons biryani spice blend
  • 3 teaspoons Noomi Basrah powder
  • 3 teaspoons pink salt
  • 1 teaspoon black pepper
  • 3 cups water
  • 1 cup toasted cashews
  • 1 cup toasted almonds

Instructions
 

Prepping the biryani spice blend:

  • Heat a pan on the stovetop and add cinnamon sticks and bay leaves. Toast them for two minutes.
  • Add the cloves and cardamom and toast for another two minutes. Then 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. The powdered spice will yield almost a half cup.

Prepping the soy chunks:

  • Add the soy chunks to two cups of 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 it to a dry bowl.
  • Add bouillon powder, biryani spice mix, 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 for 30 minutes.

Cooking the Veggies:

  • Add the potato cubes (regular and sweet) to a Delonghi fryer pan. Add olive oil, biryani spice mix, salt, and pepper. Mix well.
  • Bake in the fryer for 12-15 minutes until partially cooked. Test with a fork; there should be a little resistance when piercing
  • While the potatoes are baking, cook the mushrooms. 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. Set aside.

Cooking the soy chunks:

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

Making biryani rice:

  • Heat a Dutch oven on medium-high heat 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.
Keyword biryani recipe, Iraqi biryani, vegan biryani recipe