This Restaurant-style Vegan Biryani is cooked in a pressure cooker in under 30 minutes, but can also be prepared on the stove-top. I use my own Biryani Spice Blend, which makes this an extra flavorful Vegan Biryani Recipe.
This Vegan Biryani recipe is so delicious, you'll never miss the chicken and meatballs usually found in Assyrian, Indian, or Arabian Biryani.
If you prefer mild vegan biryani and plan on leaving out the crushed red pepper, you can also swap out the hot curry with mild curry.
You may have a hard time believing that you can make biryani in under 30 minutes, especially when traditional Biryani takes so much longer to prepare. However, that's the beauty of cooking with an Instant pot or a Ninja foodi. You save a ton of time!
If you don't have a pressure cooker, don't worry your pretty little head! This recipe can also be prepared on the stove-top. You can find those instructions further down in this post.
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🛒 What Goes Into This Recipe
🔖 Ingredient & Substitutions
- Biryani Spice — Birayni Spice can either be purchased or prepared using my Biryani Spice Blend. Of the two, I highly recommend making your own or should I say, making my own blend?
- Raisins and Cashews — I've always served toasted almonds and raisins over biryani. This time I decided to try cashews and raisins instead. It's delicious with either of the two nuts. I know there are those of you who don't like raisins, so I've listed these toppings as optional. Either way, it's good to serve these on the side and your guests can decide if they want to have them or not.
- Crushed Red Pepper Flakes — I prefer this Vegan Biryani Recipe spicy so I've added some crushed red pepper flakes. For a milder Biryani, don't add the crushed red pepper flakes.
🍚 How to Make This Recipe
Step 1: Prepare all the vegetables and measure all the ingredients before you begin. Sprinkle cubed eggplant with ¼ teaspoon salt and allow to drain over a colander.
Step 2: Mix biryani seasoning with the remaining salt and crushed red pepper flakes (if using).
Step 3: Add 1 tablespoon of oil to the pressure cooker and select sauté.
Step 4: Sauté sliced onions for a few minutes, then add potatoes and 1 tablespoon of biryani spice. Continue to cook until the potatoes are browned and the onions are caramelized, stirring frequently.
Step 5: Add carrots, bell pepper, zucchini, and more oil, if needed. Sauté for a few minutes longer.
Step 6: Rinse the salt off of the eggplant, then transfer to the pot, along with the minced garlic. Sprinkle with additional biryani spice and continue to Sauté.
Step 7: Meanwhile, wash and strain the rice, then stir into the pot with the vegetables.
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Step 8: Dissolve the remaining biryani spice into the vegetable broth and pour into the pot. Add the remaining oil (except for 1 teaspoon which will be used for toasting the cashews and raisins).
Step 9: Mix the ingredients in the pressure cooker and top with the frozen peas. Cover the pressure cooker with the lid. Lock into position and set the vent to seal.
Step 10: Select the pressure cook option and set the timer to 5 minutes. When the time is up, do a natural release for 10 minutes.
Step 11: Meanwhile, add the remaining teaspoon of oil to a medium skillet and heat. Add cashews and raisins and stir until toasted, but not burned.
Pro Tip: Another option is to cook them separately so that your guests can choose one or the other without having to choose both.
Step 12: When the ten minutes are up, vent the seal to release the remaining pressure and gently stir the biryani.
Step 13: Serve this Vegan Biryani topped with toasted cashews and raisins, along with a Middle Eastern salad.
Stove-Top Vegan Biryani Recipe
- Sprinkle cubed eggplant with ¼ teaspoon salt and allow to drain over a colander.
- Mix biryani seasoning with the remaining salt and crushed red pepper (if using).
- Add a tablespoon of oil to a 6 to 8-quart pot. Sauté onions for a few minutes, then add potatoes and some of the biryani spice. Cook until the potatoes are browned and the onions are caramelized, stirring frequently.
- Add carrots, bell pepper, zucchini, and more oil, if needed. Sauté for a few minutes longer. Scrape the bottom of the pot, as needed.
- Wash the salt off of the eggplant, then transfer to the pot, along with the garlic. Sprinkle with additional biryani spice and Sauté for a few minutes longer.
- Meanwhile, wash and drain the rice, then stir into the pot with the vegetables.
- Mix the remaining biryani spice into the vegetable broth and pour into the pot. Add the remaining oil (except for 1 teaspoon for toasting the cashews and raisins).
- Mix the ingredients in the pot and top with frozen peas. Cover the pot and turn the flame to low.
- Set a timer to 30 minutes, stirring the rice halfway through. Serve this vegan biryani topped with toasted cashews and raisins.
🤷🏻♀️ Recipe FAQs
Biryani is yellow rice that is highly spiced with curry, ginger, cinnamon, cardamom, and other spices. The spices used are not always the same and will depend on the region of the recipe. For example, Indian biryani will have different spices than Middle Eastern biryani.
Unlike this Vegan Biryani recipe, Middle Eastern biryani is usually loaded with seasoned chicken, mini meatballs, cubed potatoes, and caramelized onions. Toasted nuts and raisins are sometimes served over biryani, as well as sliced boiled eggs.
It is generally believed that biryani originated in India. However, while doing some research, I came across this post that mentions that it could have originated in Persia (Iran) and was brought to India by the Mughals.
As with many of these ancient recipes, sometimes it's hard to pinpoint the exact origin, but I believe it's fair to say the biryani originate in Asia.
Not all vegetable biryanis are vegan. Whether biryani is truly vegan will depend on what oil and broth are used to prepare it. Many times ghee or clarified butter is used to make vegetable biryani, making it not entirely vegan.
Chicken broth is also a common ingredient in vegetable biryani. In this vegan biryani recipe, I've replaced the ghee with heart-healthy avocado oil and swapped out the chicken broth with vegetable broth, making this recipe vegan-friendly.
👩🏼🍳 Pro Tips
- Be sure to deglaze the bottom of the pot before sealing it to avoid a "burn" error code that can occur on some Instant pot models.
- If you get a "water" error code on the Ninja Foodi, which indicates more liquid is required, just leave the biryani in there for the allotted time. The built-up pressure in the pot will cook the biryani perfectly. If you add more water, the biryani will be mushy.
- If you're serving this Vegan Biryani to a crowd and not everyone is vegan, serve some Sumac Chicken on the side.
🌶 Related Recipes
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📖 Recipe
Spicy Vegan Biryani Recipe
Equipment
- Instant Pot or Pressure Cooker (I used a Ninja Foodi)
Ingredients
Biryani Seasoning
- 2 cups cubed eggplant
- 2¼ teaspoon salt (divided)
- 2 tablespoon biryani spice (recipe)
- 1 teaspoon crushed red pepper (optional)
- ¼ cup avocado oil (divided)
- 1 medium yellow onion (sliced)
- 2 medium russet potatoes (peeled and cubed)
- ½ cup baby carrots (julienned)
- ½ large red bell pepper (sliced)
- ½ medium zucchini (sliced or cubed)
- 4 cloves garlic (minced)
- 2 cups Basmati rice
- 3 cups vegetable broth
- ½ cup frozen peas
Toppings
- 1 cup cashews
- 1 cup raisins
Instructions
- Prepare all the vegetables and measure all the ingredients before you begin. Sprinkle cubed eggplant with ¼ teaspoon salt and allow to drain over a colander.
- Mix biryani seasoning with the remaining salt and crushed red pepper flakes (if using).
- Add 1 tablespoon of oil to the pressure cooker and select sauté.
- Sauté sliced onions for a few minutes, then add potatoes and 1 tablespoon of biryani spice. Continue to cook until the potatoes are browned and the onions are caramelized, stirring frequently.
- Add carrots, bell pepper, zucchini, and more oil, if needed. Sauté for a few minutes longer.
- Rinse the salt off of the eggplant, then transfer to the pot, along with the minced garlic. Sprinkle with additional biryani spice and continue to Sauté.
- Meanwhile, wash and strain the rice, then stir into the pot with the vegetables.
- Dissolve the remaining biryani spice into the vegetable broth and pour into the pot. Add the remaining oil (except for 1 teaspoon which will be used for toasting the cashews and raisins).
- Mix the ingredients in the pressure cooker and top with the frozen peas. Cover the pressure cooker with the lid. Lock into position and set the vent to seal.
- Select the pressure cook option and set the timer to 5 minutes. When the time is up, do a natural release for 10 minutes.
- Meanwhile, add the remaining teaspoon of oil to a medium skillet and heat. Add cashews and raisins and stir until toasted, but not burned. Note: Another option is to cook them separately so that your guests can choose one or the other without having to choose both.
- When the ten minutes are up, vent the seal to release the remaining pressure and gently stir the biryani.
- Serve the biryani topped with toasted cashews and raisins, along with a Middle Eastern salad.
Notes
- Be sure to deglaze the bottom of the pot before sealing it to avoid a "burn" error code that can occur on some Instant pot models.
- If you get a "water" error code on the Ninja Foodi, which indicates more liquid is required, just leave the biryani in there for the allotted time. The built-up pressure in the pot will cook the biryani perfectly. If you add more water, the biryani will be mushy.
- If you're serving this dish to a crowd and not everyone is vegan, serve some Sumac Chicken on the side.
Terry Smith says
This recipe is very yummy. I used what I had in the frig. The raisins and toasted almonds were. The icing on the cake! Will make it for a crowd.
Terry Smith
Hilda Sterner says
Thank you for the review Terry! If you ever decide to do the one with chicken and meatballs, it's also amazing.. actually, my favorite!