Vegetarian Biryani Rice

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Close-up of a bowl filled with vegetarian delight featuring rice topped with caramelized onions, fried potato slices, roasted mushrooms, cashews, and garnished with parsley. This delectable biryani-inspired dish is cradled lovingly with two hands.

A fragrant vegetarian biryani rice, rich in spices, layered with dates, and topped with golden, crispy goodness.

Course Main Course

Cuisine Middle Eastern, vegetarian

Keyword basmati, biryani, chickpeas, curry, mushrooms, passover, potatoes, rice, vegetarian, zucchini

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 394kcal

Author Ksenia Prints

Equipment

Ingredients

For the Biryani Spice Blend

1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 teaspoon ground turmeric

For the Vegetable Curry

1 large onion chopped
4 garlic cloves minced
1 teaspoon biryani spice blend from above or store-bought
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon coconut powder
3 tablespoon chickpea flour
1 pound mushrooms sliced
10 Medjool dates pitted and chopped
2½ cups water or as needed
salt to taste

For the Topping

1 medium onion thinly sliced into rings
1 medium potato thinly sliced
½ cup cashews
3 tablespoon vegetable oil for frying

For the Rice

2 cups basmati rice
4 cups water
1 teaspoon salt

For Garnish

¼ cup fresh cilantro chopped

Instructions

If making your own, combine all the spice blend ingredients in a small bowl. Stir well and set aside. Any leftover spice blend can be stored in an airtight container for later use.
Rinse the basmati rice several times under cold water until the water runs clear. Soak the rice for 20 minutes, then drain.
Bring 4 cups of water to a boil in a pot. Add the drained rice and salt. Cook the rice until it's about 90% done, soft on the outside but still slightly firm in the center (about 8-10 minutes). Drain and set aside.
In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute, letting it become fragrant.
Stir in the sliced mushrooms and zucchini. Cook for 10 minutes until softened and lightly golden.
Add the biryani spice blend, curry powder, ground ginger, and coconut powder. Stir for 30 seconds to toast the spices.
Add the chickpea flour, stirring constantly for 1-2 minutes to prevent lumps.
Pour in 2½ cups of water (or enough to cover the vegetables). Bring to a simmer and cook until the vegetables are tender, about 10-15 minutes. Add salt to taste.
While the curry simmers, heat the remaining oil in a separate pan. Fry the sliced onion rings for 5-7 minutes until golden and crispy, then remove and set aside.
In the same oil, fry the potato slices for 4-5 minutes until golden and cooked through. Remove and set aside.
Toast the cashews in the remaining oil for 2-3 minutes until golden, then set aside.
In a large baking dish, spread half of the cooked rice as the bottom layer. Pour the vegetable curry with its sauce over the rice.
Add the remaining rice as the top layer. Arrange the fried onions, potato slices, and toasted cashews on top. Sprinkle with fresh chopped cilantro.
Cover the dish with foil and heat in a 350°F (175°C) oven for 10 minutes. Alternatively, serve immediately for a freshly made dish.

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