Wednesday, November 17, 2021

Vegan Cranberry Biriyani

This is a vegan, delicious, and festive dum biriyani made with fresh cranberries of the season! Thus spicy biriyani is perfect to feed a crowd and can be served as a main meal or as even a side. This amazing rice made with cranberries are the perfect one for Thanksgiving!

Tomatoes are added in biriyani and that can be replaced by many other substitutes. The tart cranberries are a great choice to be used in biriyani or any simple rice variety like, Cranberry Rice. 

Fried onions are added inthe layers as well as on top. This adds a beautiful texture as well as addictive taste. I recommend keeping that. If you do not have this, caramelize onions by cooking them on stovetop. That works amazing too!

Fresh cranberries are used in this recipe. Frozen ones can be used too. Coconut oil gives amazing flavor to the biriyani just like butter or ghee. Any oil can be used too. Coconut milk also enhances the flavor profile. In total, fragrant rice with aromatic spices, tart cranberry dressing creamy coconut milk results in one if the tastiest biriyani. 

This is ‘Dum’ biriyani like Vegetable Dum Biriyani. ‘Dum’ means cooking in its own steam. The veggies and rice with aromatic spices are three-fourth cooked, layered, and then steamed to make amazing and tasty biriyani. This cranberry biriyani uses potatoes, frozen lima beans, cooked garbanzo beans, corn, and peas. Any other veggie can be swapped. Garbanzo and lima beans add to the protein content in this rice.

This vegan biriyani is amazing to serve during the holidays to vegan and to other guests too. If you are having hard time to know what to plan for the menu when you have more vegan guests, stop panicking. Here are some delicious vegan recipes that can be served to all.

Roasted Cranberry Potatoes

Cranberry Rice

Vegan Cranberry Soy Spring Rolls

Cilantro Lime Quinoa

Aloo Beans Curry

Vegan Pumpkin Coconut Cornbread

Vegan Pumpkin Halwa

Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise


Basmati rice - 1.5 cups
Salt - 1 tsp
Black pepper - 1/2 tsp
Bay leaf - 1
Cloves - 4
Star anise -1
Cardamom - 3
Water - 5 cups 

For the cranberry veggie mix:

Onions - 3/4 cup, sliced thin
Ginger - 4–in piece
Garlic 8 to 19
Green Thai chili - 7 to 8
Coconut oil - 4 tbsp
Coconut milk - 1/2 cup 
Water -1/2 cup 
Potatoes - 1.5 cups, 1/2-in cubes
Cranberry - 1 cup
Lima beans - 1/2 cup, frozen
Garbanzo beans - 1 cup, cooked
Green peas - 1/2 cup, frozen
Corn - 1/2 cup. frozen
Salt - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala- 1.5tsp
Stoneflower - 1 tbsp
Fennel seeds - 1/2 tsp
Cardamom  -3
Whole black cardamom - 1
Cinnamon  -2-in. piece
Cloves - 4

For the layer:

Fried onions - 6 tbsp
Mint - 1/3  cup, chopped
Cilantro - 6 tbsp, chopped

For the drizzle

Coconut milk  -1 tbsp
Water - 3 tbsp


Soak the rice in water for 30 minutes. Bring the water to boil. Drain the rice, add it and the spices to the water. Cook for 5 minutes without reducing the flame.Drain and set aside.

Grind the ginger, garlic, and green chili toa smooth paste.

Heat coconut oil in  pan. Add the fennels seeds, bay leaves, whole black cardamom, cloves, green cardamom, stone flower, and saute for 30 seconds. Add the onions and saute till translucent. Add the ground ginger garlic chili paste and cook for 5 minutes till the raw smeel is gone.

In the meantime, pulse the cranberries in blender, to make a uniform cranberry pure.

Add the potatoes, cranberry, garbanzos, lime beans, and water. Mix.

Cook for 6-7 minutes.

Add the peas, corn, corainder powder, cumin powder, garam masala, salt, and coconut milk. Saute for 4-5 minutes. Adjust salt according to taste.

Set aside.

For layering:
Apply a little oil in a sauce pot. Add about 1/3rd of the rice. Add half of the veggie -cranberry mix. Top with fried onions, mint, and cilantro. Repeat another layer. Add the remaining 1/3rd rice, sprinkle with fried onions, mint, and cilantro. 

 Mix water and coconut milk to make the drizzle. Drizzle on the layered biriryani.

Heat a cast-iron pan. When it is hot, switch to low flame. Cover the biriyani pot, place it on the pan, and steam for 25-30 minutes.

Remove from the flame. Rest for a couple of minutes. Top with more mint and cilantro. Serve with chips, raita, or curry.


  1. What an amazing dish! There is definitely a long list of ingredients, but I am so intrigued by all the flavors, and it is such a beautiful dish!

  2. Oooh all of those textures, smells and flavors are making their way to my head! A great side dish!

  3. I was intrigued by the rice! This dish sounds delicious and the flavors, oh wow! I think it would be good any time of the year.

  4. This meal has such great textures! The rice and the cranberries pair so well together!