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.
Recipe by Go Dairy Free at