Apricot Biryani Recipe

Can you imagine what life would be like without Biryani? Yep, neither can we! For South Asians, Biryani is the king of all rice dishes and one of their proudest exports. It was first prepared in the royal kitchens of the Mughals but today is enjoyed by millions all over the world.

We have a fantastic vegan biryani recipe that is made from healthy vegetables and colourful apricots. Trust us, you won’t be disappointed!

Ingredients for Vegetable Apricot Filling

1 Tablespoon Vegetable oil
1 Inch Cinnamon Stick
2 Pods Green Cardamon
1 Piece Of Ginger (peeled & minced) 
1 Medium Onion (ground to a paste)
2 Carrots (peeled & finely diced) 
1 Cup Cauliflower Florets 
1/2 Cup Dried apricots (soaked in warm water for 30 minutes& drained)
1 Teaspoon Garam masala Powder 
Salt (to taste)
Freshly Ground Black Pepper (to taste)

Ingredients For Rice

2 Cups Basmati Or Any Other Long Grain Rice (washed & drained)
1 Large Bay Leaf
2 Piece Star Anise
1 Cup Dry White Wine Salt (to taste)
Freshly Ground Black Pepper (to taste)

For Garnish

1/2 Cup Pomegranate seeds
1 Large Onion (finely sliced & deep fried till golden and crisp)
1/2 Cup Fresh Mint Leaves 


For Vegetable Apricot Filling :

1) For vegetable apricot filling, heat oil in a large frying pan over medium heat and add cinnamon and cardamom.
2) When spices crackle, add ginger and onion paste and, sauté till onion loses its raw flavour.
3) Add carrots, cauliflower and half the apricots and cook for a minute. Mix in garam masala powder, salt and pepper and cook till vegetables are tender. Remove from flame and allow it to cool.

For Rice:

1) For rice, combine rice with bay leaf, star anise, 2½ cups hot water, salt and pepper in a saucepan and place over medium high flame. Bring the mixture to a boil, stirring occasionally.
2) Cook till water level is the same as of rice, reduce the heat to low and stir in wine. Cook till rice is just underdone and most of the moisture has evaporated.
3) Preheat oven to 120˚C.
4) Grease a casserole lightly with oil and spread half the rice to make an even layer.
5) Spread the vegetable apricot filling over the rice and cover with remaining rice.

For Garnishing :

1) Sprinkle over with remaining apricots, pomegranate and fried onions, cover and bake in the preheated oven for 10 to 15 minutes.
2) Serve hot with sprinkled fresh mint leaves on the top.


PREP TIME: 20 min



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