Vegetable Rice Biryani

Vegetable Rice Biryani
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free! Levana says, "I also used to think that rice is rice, until I found dozens of different varieties, at specialty food stores (Fairway, Zabar’s, Kalustyans, etc…) I urge you to make a visit to any one of them, and treat yourself!"
Serves: 4 servings
  • ¼ cup olive oil
  • 1 large onion
  • 1 inch piece ginger
  • 1 tablespoon lemongrass powder
  • 1 tablespoon turmeric
  • 2 cups basmati or other interesting rice (red, jasmine etc…)
  • 4 cups water
  • ¼ cup coconut milk
  • Salt to taste
  • 2 cups frozen peas
  • 2 cups frozen small cauliflower florets
  • ½ cup raisins
  • ⅓ cup roasted peanuts or cashews, chopped (omit for nut-free)
  • 4 scallions, sliced very thin
  1. Heat the oil in a large skillet.
  2. In a food processor, coarsely grind the onion and ginger, and add to the skillet, with the lemongrass and turmeric, and sauté just 1 -2 minutes, until just fragrant.
  3. Add the rice, water, coconut milk and salt, and bring to a boil.
  4. Reduce to medium and cook covered 15 minutes.
  5. Add all but last 2 ingredients and cook 5 more minutes.
  6. Just before servings, stir in the nuts and scallions.
  7. Serve hot.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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