Vegetable Biryani

  • serves 0

This recipe can be served as a main course or as a side dish as part of a bigger meal. Recipe from La Dolce Vegan: Vegan Livin' Made Easy, published by Arsenal Pulp Press.

20 Ratings
Directions for: Vegetable Biryani


1 small onion, chopped

1 Tbsp oil

2 clove garlic, finely chopped

½ tsp ground cinnamon

¼ tsp ground turmeric

¼ tsp ground black pepper

¼ tsp ground ginger

½ tsp salt

1 large carrot, chopped

1 14 oz can chickpeas (garbanzo beans), rinsed and drained

¼ cup dried red lentils

½ cup basmati rice

2 ½ cup water

1 large tomato, finely chopped

½ cup frozen peas

1 Tbsp fresh mint, minced

¼ cup plain soygurt (optional)


1. In a large saucepan on medium-high heat, sauté the onions in oil until translucent. Add the garlic, cinnamon, turmeric, pepper, ginger, and salt; sauté for 1-2 minutes, stirring often to avoid sticking.

2. Add the carrots, chickpeas, lentils, rice, and water. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes, or until rice is cooked.

3. Turn off heat, stir in the tomatoes, peas, and mint and let stand for 5 minutes before serving. Serve with a dollop of soygurt. Makes 2 large or 4 small servings.

See more: Vegetables, Vegetarian, Vegan, Main, Dinner, Indian, Healthy, Winter

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