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Vegetable Vegan Biriyani with Carrot Salad Recipe

Vegetable Vegan Biriyani with Carrot Salad Recipe

Photos of Vegetable Vegan Biriyani with Carrot Salad Recipe

How To Make Vegetable Vegan Biriyani with Carrot Salad

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Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 2 cups basmati rice
  • 1 cup mixed vegetables (carrots, peas, cauliflower, beans)
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp vegetable oil
  • Salt to taste
  • Fresh cilantro leaves, for garnish
  • For the carrot salad:
  • 2 carrots, grated
  • 1 cucumber, sliced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

  2. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

  3. Add the sliced onions and sauté until golden brown. Then, add the minced garlic, grated ginger, and slit green chilies. Cook for a minute until fragrant.

  4. Add the chopped tomatoes and cook until they are soft and mushy. Stir in the turmeric powder, red chili powder, and garam masala. Cook for another minute.

  5. Add the mixed vegetables and sauté for a couple of minutes. Then, add the soaked and drained basmati rice. Stir well to coat the rice with the spices.

  6. Pour in 4 cups of water and season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the biriyani cook for about 20 minutes or until the rice is tender and cooked through.

  7. While the biriyani is cooking, prepare the carrot salad. In a bowl, combine the grated carrots and sliced cucumber. Drizzle with lemon juice and olive oil. Season with salt and pepper, and toss to combine.

  8. Once the biriyani is cooked, remove it from heat and let it rest for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro leaves.

  9. Serve the vegetable vegan biriyani hot, along with the refreshing carrot salad.


  • Calories : 320kcal
  • Total Fat : 6g
  • Saturated Fat : 1g
  • Sodium : 560mg
  • Total Carbohydrates : 59g
  • Dietary Fiber : 4g
  • Sugar : 8g
  • Protein : 5g
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