One Pot Vegetable Biryani

This One Pot Vegetable Biryani is the restaurant quality meal that you’ve been looking to add to your meal plan! You’ll love all the flavors!

This one pot vegetable biryani is an amazing dish that is perfect for your meal planning endeavors. Whether you want an anti-inflammatory recipe, an all-in-one pot dish that’s easy, or just a delicious recipe, this one has you covered!

You are going to love the flavors at the end of this dish!

What is Biryani?

Biryani is a mixed rice dish that includes vegetables and spices. Often times it is accompanied by meat; however in this vegetable biryani dish it is not.

While the exact origin is unknown, Muslims in Southern Asian claim this dish.

We do not claim that this is an authentic dish to any one culture and our variation may differ than other biryani dishes you may have grown up with or had in restaurants. We hope you enjoy our take on this dish.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Brown Basmati Rice - we use a brown basmati rice for not only anti-inflammatory reasons, but also that we love how basmati rice hold up in one pot dishes without being mushy
• Vegetables - we are using a combination of potatoes, peppers, carrots and onions for this version
• Chickpeas- we are using chickpeas since there is no meat in this vegetable version. Chickpeas not only add texture, but also protein
• Spices - We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Brown Rice - you can use other rices based on your preferences or even do another grain like quinoa for this recipe. It’s important to keep in mind that you may need to adjust the liquid to grain ratio depending on what type of rice or other grain you are using
• Vegetables - feel free to switch up vegetables based on what you have. Still being mindful of cooking times for denser vegetables like potatoes and a shorter cook time for something like asparagus. Other vegetable ideas are green beans, corn, tomatoes, etc.
• Chickpeas- feel free to swap with things like seitan, meatless crumbles, soy curls, mushrooms, beans, and more
• Additional Items - sometimes biryani includes eggs - feel free to add in some warm tofu scramble or Just Egg scramble at the end of the dish if you prefer that route.

Step by Step Instructions for One Pot Vegetable Biryani:

Step 1. In a dutch oven, over medium heat, add oil. Once heated, add onions and sauté until softened (about 5 minutes).

Step 2. Add star anise, bay leaves, cloves, cumin, cinnamon, cardamom, salt and pepper. Toast seasonings by nonstop stirring for 1 minute.

Add ginger and garlic and cook till fragrant (about 30 seconds). Add carrots and potatoes. Cook 2-3 minutes.

Step 3. Add bell peppers, cashews, garam masala, chili powder, coriander, turmeric, and additional salt. Stir and cook for 2-3 minutes.

Add drained rice and chickpeas.

Step 4. Add vegetable stock and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes or until liquid has absorbed. Turn off heat and let sit covered for 10 minutes.

Step 5. Remove lid, fluff with a fork carefully. Add in raisins and lemon juice and stir. Garnish with cilantro. Serve.

Recipe FAQs:

Other Vegan Rice Recipes to Consider:

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One Pot Vegetable Biryani

This One Pot Vegetable Biryani is the restaurant quality meal that you've been looking to add to your meal plan! You'll love all the flavors!

Course Main Course

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Soaking Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 310kcal

Author Larisha Bernard

Ingredients

• 2 cups uncooked brown basmati rice
• 2 tablespoon olive oil
• 1 large yellow onion thinly sliced
• 1 star anise
• 2 bay leaves
• 3-5 whole cloves
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ¼ teaspoon salt more or less to taste
• ¼ teaspoon black pepper more or less to taste
• 5 garlic cloves rough chopped
• 1 teaspoon fresh ginger grated or use ginger paste
• 1 cup carrots diced or match sticks
• 1 small potato cubed
• 1 red bell pepper thinly sliced
• ¼ cup cashews sub with peanuts
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon salt more or less to taste
• 1 15oz can chickpeas drained, rinsed
• 4 cups veggie stock
• 3 tablespoon coconut cream thick part of canned coconut milk
• ½ cup raisins, optional
• 2 tablespoon lemon juice
• fresh cilantro or parsley, for garnish, optional

Instructions

• Soak uncooked rice in a bowl covered in water for 30 minutes. Completely drain.
• In a dutch oven, over medium heat, add oil. Once heated, add onions and sauté until softened (about 5 minutes). Add star anise, bay leaves, cloves, cumin, cinnamon, cardamom, salt and pepper. Toast seasonings by nonstop stirring for 1 minute.
• Add ginger and garlic and cook till fragrant (about 30 seconds). Add carrots and potatoes. Cook 2-3 minutes. Add bell peppers, cashews, garam masala, chili powder, coriander, turmeric, and additional salt. Stir and cook for 2-3 minutes.
• Add drained rice, chickpeas, vegetable stock and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes or until liquid has absorbed. Turn off heat and let sit covered for 10 minutes.
• Remove lid, fluff with a fork carefully. Add in raisins and lemon juice and stir. Garnish with cilantro. Serve.

Video

https://youtu.be/Kb3l4Bt67Dw

Nutrition

Serving: 1.5cups | Calories: 310kcal | Carbohydrates: 57g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 712mg | Potassium: 394mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3471IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 2mg

The post One Pot Vegetable Biryani appeared first on Make It Dairy Free.

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We don’t just talk about healthy living; we live it too! Eating a plant-based diet may be the way to go in today's world, but that doesn't mean that it should lack taste or excitement. We must provide information on authentic vegan food culture and inspire others to act confidently and with integrity when making lifestyle changes.

So come along for the ride as we embark on this journey towards healthier living - let's make a difference today!

Frequently Asked Questions

How much meat can you eat on a plant based diet?

A plant-based diet prohibits the consumption of any meat. This diet eliminates all animal products including poultry, fish, and meat. Many vegan substitutes are available that offer the same taste and texture, but without any animal products. For example, soy-based meats such as tofu, seitan (wheat gluten), tempeh (fermented soybeans), and mock duck made from mushrooms can mimic the taste of traditional meat dishes. Vegetarian vegetarian burgers made with black beans, quinoa and other ingredients are similar in taste to beef burgers. You can also make vegan burgers with eggplant bacon bits or coconut bacon strips; tofu mayo; vegetable hot dogs with seasoned texture soy protein; and faux chicken strips made from wheat gluten. These options are great for people looking to transition to a plant-based diet that is flavorful and protein-packed without including any animal products.

What happens when I stop eating pork?

Your body will go through many changes if you quit eating meat. You may experience a higher intake of fiber and lower levels of saturated fat when you switch from meat to plant-based proteins, such as beans, legumes, nuts, whole grain, and soy-based foods. This shift can benefit your heart health, and overall digestion health. In addition, this will result in a greater energy level and a better digestion. The ability to reduce stress hormones caused by excessive animal protein consumption may make your moods more stable. Furthermore, switching to a plant-based diet is an increasingly popular way to combat environmental damage caused by factory farming.

Are plant-based diets environmentally sustainable?

For their environmental and health advantages, plant-based foods are becoming more popular. A plant-based diet is more sustainable than eating foods from animal sources. It generally produces less pollution and generates fewer greenhouse gasses. Because plants are grown with less inputs than animal products, a plant-based diet uses less water and other resources. Additionally, animals raised for profit often require large amounts water, land, or fossil fuel resources. As some environmental effects of livestock production have been linked to global warming, reducing consumption of these foods through introducing more plant-based meals into one's weekly rotation could help reduce an individual's carbon footprint and support healthier, more eco-friendly practices.

Statistics

• In fact, according to research published in the going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)
• According to research published, going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)

External Links

[TAG66]

• PubMed: The long-term effects of diabetes on beta-cell function


• A Plant-Based Dietary Intervention Improves Beta-Cell Function & Insulin Resistance in Adults Overweight: A 16-Week Randomized Clinical Test - PubMed

[TAG69]

• The Effects of Plant-Based Diets On Weight Status: A Systematic Review by PMC


• Plant-based nutrition for healthcare professionals: implementing diet as a primary modality in the prevention and treatment of chronic disease - PMC

[TAG72]

• Plant-Based Diets for Personal, Population, and Planetary Health - ScienceDirect

[TAG74]

• How common is vitamin B-12 shortage? The American Journal of Clinical Nutrition, Oxford Academic

How To

How do you include more whole foods in a plant-based diet

You can improve your health by making conscious efforts to eat more whole foods. Start by replacing processed meats and animal products with healthy, nutrient-rich options such as seeds and legumes. You can get sustenance from whole grains, fruits, vegetables, and nuts.

Also, focus on including a diversity of colors in each meal! Colorful ingredients contain powerful antioxidants that boost immunity - think red pepper strips, oranges, black beans, spinach, and corn muffins! Make meal plans that take advantage of seasonal produce. Use recipes that are both delicious and healthy to satisfy everyone's taste buds.

Whole foods are also more durable than processed products. Plan your week in advance to ensure you can shop with confidence for vegan-friendly ingredients.

Explore different ways to achieve a balanced lifestyle. You can make delicious vegan baked goods or substitute fish for it. With experimentation comes exploration; over time, managing food choices becomes easier without compromising flavor or nutrition!

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