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Vegan Biryani

Early childhood services OSHC
Experience the vibrant essence of Persian cuisine with our easy-to-prepare vegan biryani – a perfect choice for a nourishing and hassle-free lunch.
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VG Vegan V Vegetarian NF Nut free LF Lactose free GF Gluten free FS Fish and shellfish free EF Egg free DF Dairy free Main meal
Ingredients
Serves
people
Method
  1. Cook rice according to packet instructions. Add stock powder and turmeric to rice water to absorb whilst cooking.
  2. In a large, deep frying pan or wok heat half the oil on medium-high heat. Cook tofu, in batches, stirring occasionally, for 4-5 minutes, until golden brown. Remove from pan and set aside.
  3. In the same pan, add remaining oil and cook onion, stirring occasionally, for 10-15 minutes, until caramelised. Add garlic, ginger and spices and cook, stirring, for 1 minute or until fragrant. Add frozen vegetables and cook, stirring, for 5-6 minutes or until vegetables are tender.
  4. Add rice, chickpeas and reserved tofu to the pan and stir to combine. Divide biryani into bowls or serving trays and sprinkle with raisins to serve.

Allergy, intolerance, and dietary preference modifications

  • Soy allergy – remove tofu and replace with additional chickpeas or other meat such as beef or chicken mince.

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

Recipe tips

  • 1 x 400g can chickpeas equates to 225g drained chickpeas.
  • The easiest way to cook rice is in the rice cooker or pressure cooker. For the pressure cooker method, add a ratio of 1:1 rice to water to the pressure cooker. Add the stock powder and turmeric and stir to combine. Seal pressure cooker and cook for 3 minutes, then slowly release the pressure.
  • For larger serves, you will need to cook the tofu and vegetables in batches or across 2-4 large, deep frying pans or woks.

Each serve provides

Food group Children’s serves
Fruit 0.2 children's serve
Vegetables 1.1 children’s serve
Meat/ alternatives 1 children’s serve
Grains 1 children's serve
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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Allergy resources

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The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.

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