Vegan biryani...

This biryani-style dish is a family favourite. It combines gentle spices, coconut milk, plenty of veggies, fluffy rice and crunchy nuts—an all-in-one, full meal that's ready in about an hour (most of which is hands-free cooking!). The blend of spices and textures in a vegan biryani will leave you wanting more and more. It's also a brilliant way to use up all those vegetables that might otherwise go to waste... I love the complexity of this dish, but at the same time, the simplicity in the way it's made—fuss-free!

I'm by no means an expert in Indian cuisine, but it's one I truly enjoy. I make a point of learning as much as I can—always researching the recipe, reading about its origins and culture, and doing it justice, whichever dish I end up cooking. I have the utmost respect for India’s rich and remarkable food traditions.

Biryani is an iconic dish—a fragrant mix of aromatic spices, rice and vegetables (traditionally also meat). Originating in the royal kitchens of India, biryani has become a beloved culinary masterpiece worldwide. Each region in India has its own unique style, creating a kaleidoscope of flavours. The Hyderabadi biryani from the south is renowned for its bold spices and tender meat, while the Kolkata biryani from the east has a subtle sweetness and the signature addition of potatoes. It's a celebration of culture, tradition, and the joy of good food.

How to make it...

Ingredients:

- 400 g basmati rice, washed

- 1 Tablespoon sunflower/vegetable oil

- 2 carrots, peeled and sliced into thin rounds or small dice

- 1 red onion, diced

- 1 teaspoon grated fresh ginger

- ½ head of cauliflower, broken into florets, optional

- 10 mushrooms, cleaned and sliced

- 10-20 green beans / snap peas, trimmed and halved

- 1 pepper, deseeded and diced

- 5 Tablespoons frozen or canned sweetcorn

- generous handful of cashew nuts or sliced almonds, whichever you're using, they should be lightly toasted

- 1 can 400 ml full fat coconut milk

- 1 Tablespoon medium curry paste

- 1 teaspoon ground turmeric

- ½ teaspoon ground cumin

- ½ teaspoon ground cinnamon

- ½ teaspoon ground medium/mild chili powder (unless you want it more spicy, then use hot chili powder, or add more medium/mild chili)

- ½ teaspoon garam masala mix

- 2 spring fresh coriander, finely sliced

- generous pinch of sea salt

Method:

You can make this biryani in a large, round Dutch oven on the hob—this is how I usually do it. Alternatively, you can bake it in an ovenproof dish. The following steps are for the stovetop method using a Dutch oven; I’ll include the oven method in the tips section at the end of the recipe.

• Pour the oil into a Dutch oven and heat over a medium flame. Add the onion and fry until soft and translucent.

• While the onion is cooking, pour the coconut milk into a large jug along with 230ml of cold water. Add the curry paste and whisk until fully combined. Set aside.

• Add the grated ginger to the pot and fry for 1 minute.

• Add all the dry spices—turmeric, cumin, cinnamon, garam masala, and chilli—and toast them with the onion and ginger for another minute.

• Add all the vegetables you’re using and toss them through the onion and spice mix until well coated. Follow with the toasted nuts.

• Stir in the rice and mix everything together thoroughly.

• Pour the spiced coconut milk mixture over the rice and vegetables, and gently stir to ensure all the rice is evenly coated.

• Cover the Dutch oven, reduce the heat to low, and simmer the biryani for about 45–50 minutes, until the liquid has been absorbed, the rice is tender, and the vegetables are soft.

• Do not uncover the Dutch oven during this time—you’ll let out the heat and steam, which are essential to the success of the dish.

• After around 45 minutes, remove the lid, stir the biryani, and check that everything is cooked through. If it looks a little dry, you can stir in up to ½ cup of water.

• Serve sprinkled with freshly chopped coriander and/or lemon slices.

✅ Oven Method (if you don’t have a Dutch oven or prefer to bake it):

• Use a large frying pan for the initial steps of the recipe (up to and including frying the vegetables and spices).

• Transfer everything to a large ovenproof dish, then add the rice and spiced coconut milk. Mix well.

• Cover tightly with foil and bake in a preheated oven at 200°C/400°F for 45–50 minutes, or until the rice is cooked and the vegetables are tender.

Smacznego!

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen