I love a good vegetable biryani for dinner because it’s so easy to make yet it makes me feel so pampered. Sometimes I riff on it with other versions of biryani like eggplant biryani, cauliflower biryani and dum aloo biryani. Of late my hands-down favorite has been this vegan kofta biryani. A big part of this kofta biryani’s allure is those delicious vegan kofta meatballs: so succulent and so full-flavored. The kofta slow-cooks in a simple tomato onion sauce perked up with spices and herbs like mint and cilantro. They absorb the flavors and moisture and become so plump and juicy! Biting into one of these meatballs as you spoon the biryani into your mouth is a gastronomic experience I simply can’t put into words. In India you’d make a kofta biryani with chicken meatballs, but I use my vegan kofta meatballs with results that are just as delicious and satisfying. These kofta balls are also loaded with protein, making the kofta biryani great eats for anyone looking to add more plant protein to their diet.
Differently delicious, easy vegan biryani
The kofta meatballs make this vegan kofta biryani recipe extra-special. They are so soft and succulent with just the right amount of texture, and they make every bite extra special. The recipe is different and easy. I add to this biryani some ingredients that I don’t typically use in an authentic biryani, like tomatoes and turmeric, and I subtract others, like vegan yogurt. This gives the kofta biryani a different flavor, but it’s just as yummy. Kid- and omnivore-friendly. Meatballs were one of my son Jay’s favorite foods, and anything with meatballs in it was sure to go down swiftly, no questions asked. If you are cooking this biryani for children, be sure to adjust the spice. Some store-bought biryani masalas can be spicy. Soy-free, nut-free and gluten-free. My vegan kofta meatballs recipe is allergy-friendly, but if you use store-bought meatballs, which you certainly can, be sure to check labels if you have allergies. If you are on a low-carb diet, you can make this recipe with cauliflower rice (check out this cauliflower rice biryani).
How to make vegan kofta biryani
Storage
Refrigerate: Store the kofta biryani in the fridge for up to four days. Freeze: The biryani can be frozen for up to three months in an airtight container. Reheat: Thaw and reheat the biryani in the microwave or in a saucepan. If you freeze the whole pot, you can reheat it in the oven preheated to 350 degrees until warmed through.
More delicious Indian rice recipes
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Serve a cooling glass of vegan mango lassi or watermelon smoothie with the biryani. For dessert, my favorite pairing with the vegan kofta biryani is this vegan mawa cake.
