This Plant-Based Biryani with Toasted Almonds is a one pot wonder! Don’t be put off by the long list of ingredients, it’s actually pretty simple to make and when it’s served up, it looks amazing.
I’ve used traditional spices in my plant-based biryani including cardamom, cinnamon, bay leaves, coriander, ginger, onions, and garlic. I’ve topped it with raisins, toasted almonds and fresh coriander. Feel free to add a few pomegranate seeds as well.
Don’t use white rice, use brown long grain or basmati rice as the white rice is processed and has lost much of its fiber and other nutrients. White rice also tends to have a higher glycemic index.
Remember that carbohydrate-rich foods are helpful for permanent weight control because they contain less than half the calories of fat, which means that replacing fatty foods with complex carbohydrates automatically cuts calories.
I hope you enjoy this Plant-Based Biryani with Toasted Almonds as much as I do!
Plant-Based Biryani with Toasted Almonds
- Wooden spoon
- Measuring jug
- Sharp paring knives
- Measuring spoons
- Measuring scales
- 1 teaspoon cumin seeds
- 2 medium onions sliced into rings
- 2 dried bay leaves
- 2 cardamom pods
- 1 small stick cinnamon
- 3 garlic cloves crushed then chopped
- 1 teaspoon freshly grated ginger
- 400 g canned tomatoes
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 garam masala
- 1 medium sweet potato chopped into regular sized pieces
- 1 medium potato cubed
- 2 carrots cubed
- 400 g frozen peas
- 400 g frozen green beans
- 280 g brown basmati rice soaked while you prepare the veg
- 720 ml vegan vegetable stock
- 4 tablespoons toasted almonds
- 1 handful raisins
- 1 handful torn coriander
- Dry toast the cumin seeds in a pot until they start to pop. then add about an inch of water and add the sliced onions. Cook for 4-5 minutes until they're soft.
- Add the bay leaves, cardamon pods, cinnamon stick, crushed chopped garlic and fresh grated ginger. Stir together over a medium heat for about 30 seconds.
- Add the turmeric, cayenne pepper, garam masala, potato, carrot, green beans, peas, sweet potato and canned tomatoes. Stir together.
- Drain the basmati rice then add to the pot with the vegan vegetable stock. Stir and bring to the boil then turn down the heat to a simmer, cover the pot then cook for about 20 minutes. Check that the water has been absorbed and taste. Cook for a further five minutes if the rice is still a bit hard and the stock hasn't been absorbed.
- Taste before serving, then plate up and garnish with the toasted almonds, raisins and coriander.
I’d love to hear how you like this recipe.
Let me know. Thank you!
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