Name: Best Vegan Dum Biryani Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cup basmati rice (aged); 1 onion (large (half sliced, half chopped)); 12 ounce mixed vegetables ( or 2 cups (fresh or frozen)); 2 star anise; 3 potatoes (chopped (2 cups)); 3 garlic cloves (minced); 1 tsp ginger (grated ); 4 green cardamom; 2 mace; 1 inch cinnamon; 2 bay leaves; 4 cloves; 1 tsp cumin seeds; 1 tsp red chili powder (spicy); 1 tsp garam masala; ¼ tsp turmeric powder; 1 cup yogurt (almond milk); 6 saffron strands; salt for taste; 15 mint leaves; 3 tbsp olive oil; 1 tbsp kewra water (optional); 2 cups water

Vegetable Biryani is a delicious and authentic Indian dish that's enjoyed by all generations.

With its rich blend of spices, fragrant basmati rice, and tender vegetables, it's no surprise that this dish has gained popularity worldwide.

A bowl is filled with vegan dum biryani on the plate.

Traditionally, Biryani is a non-vegetarian dish made with meat.

However, with the growing trend towards plant-based diets, the demand for vegan options has increased.

On that note, I am sharing the one and only recipe you will need for Vegan Dum Biryani, and I show how you can make this mouth-watering dish at home.

If you like similar vegan biryani recipes, check out my Instant Pot veg biryani and aloo biryani recipe!

Why I love this

I have always been fond of Vegetable Dum Biryani. Its rich and savory flavors make it the perfect comfort food.
Being vegan, I wanted to recreate this dish without compromising taste or authenticity. After several trials and adjustments, I finally perfected my recipe for Vegan Dum Biryani.
This dish is not only delicious but also versatile. You can use any vegetable or protein alternatives, making it a great option for those with dietary restrictions.
Special occasions call for special dishes, and this veg biryani recipe is perfect for gatherings with friends and family. It's a crowd-pleaser that will leave everyone wanting more.

Ingredients

Basmati rice: This long-grained, fragrant rice is essential for making Biryani.
Veggies: The mixture of vegetables includes carrots, cauliflower florets, green beans, green peas, and carrots.
Spice Mix: The spice mix includes star anise, green cardamom, mace, bay leaves, cloves, cumin seeds, red chili powder, garam masala, turmeric powder, and saffron.
Yogurt/ curd: To keep this recipe vegan, you will need a plant-based yogurt substitute. For that, I use plain almond milk yogurt.
Onion
Saffron strands
Kewra water or rose water
Fresh mint
Spice powders- red chili powder, turmeric powder and garam masala

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

How to make this

Step 1: Preparing rice

Soak the basmati rice in water for at least 15 minutes.

An instant pot is with basmati rice and saffron for biryani.

Place the soaked and drained rice into the instant pot pressure cooker; add water, salt, star anise, and saffron strands.

An Instant pot is with cooked basmati rice.

Cook for 4 minutes on high pressure, and allow to release naturally. Once done, set aside.

Step 2: Preparing vegetables

In a deep pan frying onions on the heat.

Placa a big bottom pan over medium-high heat. Add oil, and once hot, add the thinly sliced onions. Fry them until they become golden brown. Place it aside.

Using the same oil, add all the whole spices, including bay leaf, cardamom, cloves, and cinnamon stick star anise. Allow them to sizzle for a few seconds.

A pan is with whole spices and chopped onions over the heat.

Add the ginger, garlic, and chopped onions and fry until the raw smell disappears.

A pot is with biryani masalas and vegetables.

Add mixed vegetables and potatoes, and cook on medium heat until they turn tender.

Add all the spice powders and mix well.

A pot is with spices, vegetables and vegan yogurt for biryani masala.

Add yogurt and cook for a few minutes until well combined.

A pot is with dum biryani vegetable mixture.

Step 3: Dum biryani assembly

A pot is with vegetable mixture for dum biryani.

Take another large pot with a lid, or use the same pot. Start layering the vegan Biryani by first adding the vegetable mixture.

Topped with a layer of cooked rice, then layer with fried onions and mint leaves.

Repeat until the rice and vegetable mixture are done. I got 3 layers of rice and 3 layers of the vegetable mixture.

Pour kewra water or rose water all over.

Place a moist, clean cloth to seal the rim. You can also use aluminum foil to seal the utensil. ( I used foil) Put the lid on.

The pot has vegan dum biryani and is covered with foil and lid.

Cook 10 - 15 minutes on Dum/ low flame(dum cooking). After that, turn off the heat and do not open the lid for another 5-7 minutes.

Enjoy your veg dum biryani with vegan raita.

How to cook the basmati rice (for biryani) on the stovetop?

Rinse the rice until the water runs clear. Soak the basmati rice for 15 minutes in cold water.

In a large pan, bring adequate water to boil. Add the rinsed and soaked rice into the boiling water along with some salt.

Boil it for 7 - 8 minutes and turn off the stove. Drain all excess water.

Storage and reheat

Store the Biriyani in an airtight container in the refrigerator for up to 3 days. It takes 2-3 minutes to reheat in the microwave or 5-6 minutes to reheat on the stove in medium-low heat.

Serving suggestion

Garnish with cashews, raisins, and fried onions. Serve hot with vegan raita, mirchi ka salan, or Vegetable korma.

Top tips

Use a 1:1 ratio for rice and water for the instant pot or 1:3 for the stove pot.
The cooking time during "dum" can vary slightly depending on the thickness of your utensil. So you can be the best judge for that. A perfect biryani must not burn at the bottom or be moist either.
You can add plant-based protein alternatives like tofu or chickpeas for added texture and flavor.
Aged basmati rice works best for this dish, as it is less starchy and cooks into individual grains without getting mushy.
Instead of all the listed spices, you can use 1 ½ tablespoons of biryani masala, which you can find in any Indian grocery store.
Instead of adding saffron to the rice, you can add saffron milk (saffron strands soaked in oat milk) while assembling the vegan biryani.