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    Home Β» Recipes Β» Vegan Biryani with Chickpeas and Veg

    Vegan Biryani with Chickpeas and Veg

    Aug 24, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 17 Comments

    69 shares
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    Veggie Biryani with Chickpeas Pin

    Ever wondered how you might create a homemade vegan biryani to rival the delights from your local takeaway? Featuring chickpeas, veg, and flavourful spices, this one-pot recipe provides a filling and nutritious meal that's dairy-free, meat-free, and gluten-free.

    Easy Vegan Biryani with Chickpeas and Vegetables

    If you'd like to bulk this out further as a meal, try adding extras such as fried tofu cubes or sliced mushrooms. You could also simply increase the amounts of chickpeas and green peas, both of which tend to be affordable and readily available.

    If you're on the lookout for more one-pot vegan curries, check out these recipes for mushroom biryani and aloo palak (potato and spinach curry).

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Biryani in Bowl with Cucumber Raita

    Jump to:

    • What is it? 🍚
    • Spices 🌢️
    • Rice variety 🌾
    • Nutrition 🌱
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    What is biryani and where does it come from?

    Biryani – sometimes also spelled biriyani or buryani – is a popular spiced rice dish originating in the Indian subcontinent. Usually made with basmati rice, it traditionally includes meat, fish, or vegetables.

    Fun fact: In 2021, food delivery company Swiggy reported that Indians ordered 115 biryanis per minute! πŸ“±

    Vegan Chickpea Biryani in Pan with Sliced Spring Onions

    Biryani vs pilau

    Whereas biryani tends to be a main dish topped off with sauces or chutney, pilau rice tends to be an accompaniment to main curry dishes. At least this is how the distinction is usually made in UK restaurants and takeaways.

    If you're interested in making your own vegan pilau rice, try it alongside meat-free curry dishes such as chana masala, rajma masala, or tofu jalfrezi.

    Is vegetable biryani vegan?

    As with many vegetable dishes from the Indian subcontinent, biryani is often vegetarian but not vegan due to the ghee (clarified butter) used. It may also be served with other dairy products such as yoghurt or dairy-based sauces.

    The good news is it's very easy to make biryani vegan by using cooking oil and serving with plant-based accompaniments such as vegan raita. In this recipe, I use coconut oil to help add a distinctive flavour to the rice grains.

    Which spices to use?

    In addition to aromatics such as garlic, ginger, and chilli, the spices in your biryani are key to ensuring the final dish has plenty of flavour.

    This recipe uses a combination of cumin seeds, garam masala, turmeric, and ground coriander. It also includes fennel seeds and cloves as optional extras, which are well worth adding if you have them.

    If you're wanting to add more flavour or simply use different flavours, spices such as star anise, cardamom, cinnamon, and bay leaves would all work well here.

    Garlic, Chilli, Ginger, Cumin, Fennel, Cloves, Ground Spices

    Which rice is best?

    When it comes to biryani, you need look no further than basmati rice. With its long, slender grains and slightly nutty flavour, it's delicious when combined with the other flavours in this recipe.

    By rinsing the rice before cooking, you'll help to remove some of the starch and prevent the cooked grains from sticking together.

    For another top-drawer recipe with basmati rice, check out this Cajun-spiced vegan jambalaya.

    White Basmati Rice in Bowl

    Is chickpea biryani healthy?

    This vegan biryani comes in at 466 kcal per serving, delivering plenty of nutrients including vitamins, fibre, and protein (see section below).

    While the coconut oil is admittedly quite high in saturated fat, it helps to keep the rice grains separate while adding a distinctive flavour. Besides, the amount of oil used in this homemade dish is likely to be far less than what you'd find in a takeaway version.

    Is there protein in vegan biryani?

    There sure is. Protein is a nutrient that everyone seems to obsess over – especially in terms of not getting enough – but did you know that protein is found in all plants?

    In this meat-free biryani recipe, the chickpeas and green peas are particularly high in protein. Just one serving will provide you with 11 g (22% of your recommended daily amount), which you can easily increase by adding more legumes or ingredients such as tofu (see recipe notes).

    For more protein-packed vegan recipes involving legumes, check out this chana masala, creamy chickpea lentil curry, and vegan pea and mint soup.

    Drained Chickpeas and Frozen Green Peas in Bowls

    What you'll need

    To make this flavour-packed vegan biryani recipe, you'll need:

    • Basmati rice as the star ingredient
    • Aromatics in the form of onion, green pepper, garlic, ginger, and chilli
    • Spices (jump to the section above to learn more)
    • Chickpeas to provide texture and nutrients along with the green peas
    List of Ingredients to Make Vegan Biryani with Chickpeas and Vegetables

    How to make vegan chickpea biryani

    Top tip before you start: Since you'll be rinsing the rice and chickpeas (and defrosting the green peas), you can do all this together in the same colander. The running water will help to defrost the peas, then these ingredients can go in the pan at the same time later.

    Cooking Process - Rinsing Basmati Rice, Chickpeas, and Green Peas in Colander

    Okay, now on with the cooking steps...

    Using a large pan with a tight-fitting lid, heat one tablespoon of oil on a low-medium heat.

    Add the chopped onion and green pepper, sprinkle with a pinch of salt, and cook gently for 6-7 minutes or until starting to soften.

    Cooking Process - Frying Onion and Green Pepper

    Once soft, add the garlic, ginger, and chilli. Cook for another couple of minutes to soften.

    Cooking Process - Adding Garlic and Ginger to Pan

    Add another tablespoon of oil then add the cumin seeds, fennel seeds, cloves, garam masala, ground turmeric, and ground coriander.

    Mix well and cook for a minute or so until aromatic.

    Cooking Process - Adding Spices to Pan with Veg

    Add the final tablespoon of oil then stir in the rinsed rice, chickpeas, and green peas.

    Mix well and fry for a minute, making sure all the rice grains are coated in the oil and spices.

    Cooking Process - Frying Rice and Chickpeas in Pan with Coconut Oil

    Next, add the boiling water or vegan stock. Sprinkle with a little salt, give everything a gentle stir, bring back to a simmer, then cover with a tight-fitting lid.

    Reduce the heat to very low and cook for 12 minutes (don't remove the lid).

    After around 12 minutes, remove the lid to check that the water has been absorbed and the rice grains are tender with a little bit of bite.

    Cooked Chickpea Biryani in Pan Overhead

    Once the rice grains are tender, remove the pan from the heat and leave to stand for another few minutes with the lid on.

    Fluff up the grains gently using a fork and serve.

    Serving suggestions

    Serve the biryani with sliced spring onions, chopped coriander, red chilli, and lashings of homemade vegan cucumber raita (a minty yoghurt-based dip). Other suggestions include toasted flaked almonds, chutney, onion salad, and sauces.

    Veggie Biryani with Chana, Vegetables and Raita

    Recipe FAQ

    How do I stop the rice grains from sticking?

    To prevent the biryani from turning mushy, it helps to rinse the rice beforehand and use oil during cooking to keep the grains separate. Don't overcook the rice on the heat, and then give it a few minutes off the heat after cooking to steam with the lid on.

    Is this recipe gluten-free?

    To ensure this recipe is 100% gluten-free, use a vegan stock that is labelled as such (or just use water). You may also want to check any sides or toppings that you include.

    How long will it keep?

    Once it has cooled down, store the biryani in the fridge in an airtight container for up to three days or freezer for a couple of months.

    Can biryani be reheated?

    Once the cooked biryani has been stored in the fridge or freezer, reheat thoroughly and don't reheat more than once.

    Variations and tips for vegan biryani

    • Dried chickpeas: If using dried chickpeas, these will need to be cooked in advance before using in this recipe. Check out my post on how to cook dried chickpeas, then you can also use them in recipes such as homemade hummus, vegan Waldorf salad, bulgur pilav, or Moroccan couscous.
    • Pan lid: To create an even tighter seal, cut a piece of aluminium cooking foil to sit in between the pan and the lid. Once the lid is on, use a cloth or oven glove to fold the foil that's sticking out down onto the sides of the pan.
    • More veg: To add more veg (while keeping things easy), try some mixed frozen veg in with the rice and chickpeas.
    • Whole spices: If you don't have these, simply substitute with a couple of teaspoons of ground cumin.
    • Larger batches: If scaling up the quantities, note that the cooking time may need to increase slightly.
    One-Pot Vegan Biryani in Bowl with Spring Onions and Chilli

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    • Sweet Potato and Lentil Dal
    • Creamy Jackfruit Curry
    • Lemony Butter Bean Stew
    • Black Bean Curry with Cashew Cream
    • Vegan Goulash (Hungarian Stew)
    • Crispy Baked Falafel
    • Oven-Roasted Chickpeas
    • Ultimate Vegan Haggis

    You can also check out my full list of vegan mains.

    Full recipe

    Veggie Biryani with Chana, Vegetables and Raita

    Vegan Biryani with Chickpeas and Veg

    The Pesky Vegan
    Featuring basmati rice, chickpeas, veg, and flavourful spices, this homemade vegan biryani recipe provides a filling and nutritious one-pot meal that's dairy-free, meat-free, and gluten-free.
    5 from 7 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Gluten-free, Indian, Vegan
    Servings 4
    Calories 466 kcal

    Ingredients
     

    • 3 tablespoons coconut oil, divided
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 3 garlic cloves, chopped
    • 1Β½ inch piece of ginger, chopped
    • 1 red chilli, sliced
    • 1 teaspoon cumin seeds
    • 1 teaspoon fennel seeds (optional)
    • 3 whole cloves (optional)
    • 2 teaspoons garam masala
    • 1Β½ teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1Β½ cups (270 g) basmati rice, rinsed/washed (see notes for ratio)
    • 1x 14 oz (400 g) tin chickpeas, drained and rinsed
    • 1 cup (140 g) frozen peas, defrosted (see notes)
    • 2ΒΎ cups (650 ml) boiled water or vegan stock (see notes)
    • Salt to taste
    Prevent your screen from going dark

    Instructions
     

    • Using a large pan with a tight-fitting lid, heat one tablespoon of oil on a low-medium heat. Add the chopped onion and green pepper, sprinkle with a pinch of salt, and cook gently for 6-7 minutes or until starting to soften.
    • Once soft, add the garlic, ginger, and chilli. Cook for another couple of minutes to soften.
    • Add another tablespoon of oil then add the cumin seeds, fennel seeds, cloves, garam masala, ground turmeric, and ground coriander. Mix well and cook for a minute or so until aromatic.
    • Add the final tablespoon of oil then stir in the rinsed rice, chickpeas, and green peas. Mix well and fry for a minute, making sure all the rice grains are coated in the oil and spices.
    • Next, add the boiling water or vegan stock. Sprinkle with a little salt, give everything a gentle stir, bring back to a simmer, then cover with a tight-fitting lid. Reduce the heat to very low and cook for 12 minutes (don't remove the lid).
    • After around 12 minutes, remove the lid to check that the water has been absorbed and the rice grains are tender with a little bit of bite. If not, you can add a splash more water and continue cooking for a few minutes on low heat.
    • Once the rice grains are tender, remove the pan from the heat and leave to stand for another few minutes with the lid on.
    • Fluff up the grains gently using a fork and serve with vegan cucumber raita, sliced spring onions, chopped coriander, and red chilli.
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Top tip: Since you'll be rinsing the rice and chickpeas (and defrosting the green peas), you can do all this together in the same colander. The running water will help to defrost the peas, then these ingredients can go in the pan at the same time later.
    Rice/liquid ratio: If you can't measure the rice and liquid accurately or don't have standard US measuring cups, you can literally use a teacup or small mug. These may work out slightly larger, but you can always store leftovers. Again, the ratio here is 1Β½ cups rice to 2ΒΎ cups boiled water or stock (i.e. slightly less than double the amount of liquid).
    Pan lid: To create an even tighter seal, cut a piece of aluminium cooking foil to sit in between the pan and the lid. Once the lid is on, use a cloth or oven glove to fold the foil that's sticking out down onto the sides of the pan.
    Add protein: If you'd like to add more protein, try frying off tofu cubes and/or sliced mushrooms and adding these at the end. You could also simply increase the amounts of chickpeas and green peas, both of which tend to be affordable and readily available.
    Less fat: If you'd like to reduce the amount of fat, simply use a little less coconut oil (note that it's harder to keep the rice grains separate without this oil).
    Gluten-free:Β To ensure this recipe is 100% gluten-free, use a vegan stock that is labelled as such (or just use water).
    Storage: Once cooled down, store the biryani in the fridge in an airtight container for up to three days or freezer for a couple of months.Β Reheat thoroughly and don't reheat more than once.
    If you liked this recipe, you might also enjoy:
    • Mushroom Biryani with Green Lentils
    • Vegan Pilau Rice
    • Aloo PalakΒ (Potato and Spinach Curry)
    • Easy Chana MasalaΒ (Chickpea Curry)
    • Brinjal MasalaΒ (Aubergine Curry)
    • Spicy Tofu Jalfrezi
    • Chickpea Stir-Fry with Peanut Sauce
    • How to Cook Dried Chickpeas
    Β 
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 466kcalCarbohydrates: 77gProtein: 11gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 484mgPotassium: 447mgFiber: 8gSugar: 5gVitamin A: 512IUVitamin C: 58mgCalcium: 87mgIron: 3mg
    Nutrition Facts
    Vegan Biryani with Chickpeas and Veg
    Amount Per Serving
    Calories 466 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 9g56%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 484mg21%
    Potassium 447mg13%
    Carbohydrates 77g26%
    Fiber 8g33%
    Sugar 5g6%
    Protein 11g22%
    Vitamin A 512IU10%
    Vitamin C 58mg70%
    Calcium 87mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword chana biryani, homemade biryani, veggie biryani
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Michelle

      July 23, 2024 at 5:02 pm

      5 stars
      Cooked this spontaneously the other weekend because I had all the ingredients, and it's delicious! Quick and easy to cook and great for meal prep. Now making it again and it'll be added to our meal prep rotation going forward. Thanks for another easy and delicious recipe!

      Reply
    2. John

      March 17, 2023 at 5:46 pm

      5 stars
      This is really tasty and good. A really good base to vary with whatever you have in the fridge.

      Reply
      • The Pesky Vegan

        March 20, 2023 at 10:05 pm

        Cheers John, glad you enjoyed!

        Reply
    3. Jean Tempest

      February 21, 2023 at 9:25 pm

      5 stars
      Love this, love chickpeas, love rice, love the simplicity of this recipe. Genius

      Reply
      • The Pesky Vegan

        February 24, 2023 at 8:26 am

        One-pot recipes for the win!

        Reply
        • Jean Tempest

          February 24, 2023 at 10:18 am

          5 stars
          Definitely! One pot is great..my hubbie's in hospital right now... vegan food is not a thing in hospital, so this is also delicious cold and what he'll be getting tomorrow. He'll love it. Thanks for the reduce recipe function too

          Reply
          • The Pesky Vegan

            February 28, 2023 at 9:48 pm

            Hoping it helps with a swift recovery!

            Reply
            • Jean Tempest

              February 28, 2023 at 10:15 pm

              5 stars
              He enjoyed the chickpea dish so much! He loves my cooking anyway but he loved this immensley - and thank you for your best wishes. Good nutrition is the cornerstone of recovery

            • The Pesky Vegan

              March 06, 2023 at 10:25 pm

              Good stuff - agreed!

    4. Helene_B

      December 22, 2022 at 8:52 am

      5 stars
      Great combo of Indian spices. Also, often it is so time-consuming to cook the rice and then the dinner; this one-pot version is ideal. Yum!

      Reply
      • The Pesky Vegan

        December 26, 2022 at 4:14 pm

        Glad you enjoyed it, thanks very much for the review!

        Reply
    5. Helen Markwood

      September 22, 2022 at 5:56 pm

      5 stars
      Oh My Goodness! Rarely do I use the OMG expression but the Vegan Biriyani was definitely one of those moments!
      I live in Spain and therefore consume a lot of chickpeas one way or another, and I just didn’t feel like garbanzos this evening. My substitute ingredients were a few florets of fantastically fresh cauliflower and a few sliced button mushrooms.
      I SO enjoyed this meal. It was as cheap as chips, and I’d be very proud to serve that up to my friends. It was just delicious. Huge thanks to the Pesky Vegan!

      Reply
      • The Pesky Vegan

        September 26, 2022 at 9:13 pm

        Thanks very much for the glowing review, so glad to hear you enjoyed it!

        Reply
    6. Sarah

      September 06, 2022 at 7:55 pm

      Congratulations on the birth of Maeve. Gorgeous baby! According to the photo she is "hospital use only" but I am sure you will find she has other applications as well.

      Reply
      • The Pesky Vegan

        September 13, 2022 at 7:13 am

        Thanks!

        Reply
    7. Alan

      September 06, 2022 at 7:53 pm

      I think you need some outside input on this one. Let me help you lift this into the stratosphere:
      First: it must be part-cooked, layered' sealed and baked (10 mins for the basmati then quench until ready to layer).
      Second: it must have caramelised or crispy fried onions (asian shop bought fried onions are a great cheat).
      Third: mace, fresh ginger, fresh mint, nutmeg and if you can run to it, saffron - although this is unlikely to be traditional.
      Fourth: a cashew cream over the top works beautifully.
      Tip: it doesn't matter what veg you use but potatoes (cut small, not too many) work well.
      Secret tip: this is for most curries and well worth finding - fresh haldi root. It's tumeric but with so much more earthiness yet zing!
      Congrats on the new arrival by the way. Lovely name.

      Reply
      • The Pesky Vegan

        September 13, 2022 at 7:15 am

        Thanks for your thoughts - you should definitely consider starting your own blog so we can enjoy your versions of recipes as well!

        Reply

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