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Plant-Based Biryani with Toasted Almonds

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Caroline


  • 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.
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