Vegan Biryani (Gluten-Free)
Serves 4
5 mins prep
30 mins cook
35 mins total
This super easy and delicious Vegan Biryani is bursting with Indian-inspired flavors. It can be made on the stovetop or the Instant Pot! Naturally gluten-free.
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Traditional Stovetop Method
In a large pot over medium-high heat, combine the oil, onion, garlic, ginger and jalapeno. Saute for 5 minutes or until the onion becomes translucent.
Add the cashews and toast for 2 minutes.
Add the peppercorns, salt, cumin, cardamom, garam masala, sugar, coriander, paprika and cloves. Cook for 1 minute, stirring frequently.
Add the uncooked rice and toast for 2 minutes, stirring frequently.
Add the peas, carrot, potato, cilantro, bay leaves and water. Give it a stir and turn the heat to high. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes or until all the water has been absorbed. Remove the bay leaves and fluff with a fork before serving. Enjoy!
Instant Pot Method
Press the saute function button on your electric pressure cooker. Add oil, onion, garlic, ginger and jalapeno. Saute for 5 minutes or until the onion becomes translucent.
Add the cashews and toast for 2 minutes.
Add the peppercorns, salt, cumin, cardamom, garam masala, sugar, coriander, paprika and cloves. Cook for 1 minute, stirring frequently.
Add the uncooked rice and toast for 2 minutes, stirring frequently.
Add the peas, carrot, potato, cilantro, bay leaves and 2 cups of water.
Place the lid on your pressure cooker and close the vent. Press the Rice function button or set to manual low pressure for 12 minutes.
Allow the pressure to naturally release for 2 minutes. Press cancel and open the vent. Open the lid and fluff the biryani with a fork before serving. Enjoy!
