Vegan Biryani Salad - a vibrant and colorful rice salad that will impress everyone at the next cookout. A stunning side or main dish, you'll be making this all summer long! Give this vegan and gluten-free recipe a try!
If you love rice dishes, also try my saffron rice with golden raisins and pine nuts and my Risi e Bisi, both are simple, flavor-packed rice dishes.
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Have leftover rice sitting in the fridge? This is the recipe to make. This vegan biryani salad turns cooked rice into something genuinely spectacular - fragrant with curry, loaded with tender lentils, charred squash, and sweet dried apricots.
The recipe is adapted from Chef Biju Thomas, a Denver chef originally from Kerala, India, whose recipe appeared in Food and Wine. I followed his template and made it my own with what I had in the pantry: summer squash, dried apricots, raw peanuts, and a batch of leftover basmati. My daughter and her friend tried it and immediately insisted I post the recipe.
This is not a traditional biryani. Chef Biju calls it a biryani salad - a dish that borrows biryani's layering concept and bold spice profile but comes together in about 30 minutes. It is vegan, gluten-free, and works as both a main course and a side dish.
What is Biryani?
Biryani is a layered rice dish originating from the Indian subcontinent, made with long-grain basmati rice, marinated protein or vegetables, whole spices, fried onions, and saffron-infused milk. The components are layered and slow-cooked together so the flavors meld into something deeply aromatic.
Traditional biryani takes hours and has many steps. This biryani salad borrows the spirit - bold spices, layered ingredients, aromatic rice - but comes together in 30 minutes. It is approachable on a weeknight and stunning on a cookout table.
Why You'll Love This Recipe
- Perfect for leftover rice. This recipe was designed for cooked rice that is already in the fridge. The cold rice actually holds its texture better in the salad.
- Bold, layered flavors. Curry-spiced squash and onion, toasted peanuts and dried fruit, fresh cilantro and scallions - every bite has something going on.
- Vegan and gluten-free. Naturally free of both dairy and gluten, and filling enough to serve as a main course.
- Ready in 30 minutes. The lentils and vegetables cook simultaneously. Assembly is quick.
- Beautiful to serve. The colors - golden rice, green lentils, charred squash, orange apricots - make this one of the most visually striking dishes you can put on a table.
What ingredients are in a biryani salad?
The ingredient list is long, but it worth the effort to put this all together.
- dried lentils
- bay leaf
- sea salt
- summer squash
- red onion
- curry powder
- extra-virgin olive oil
- coconut oil
- raw peanuts
- dried apricots(use dried peaches if you have instead of apricots)
- dried papaya (optional)
- cooked basmati or jasmine rice
- fresh lemon juice
- freshly ground black pepper
- fresh cilantro chopped
- scallions
- crispy fried onions or fried shallots for garnish
How do you make a biryani salad?
Full printable recipe is below:
Gather all of your ingredients. Cooked up lentils and leftover cooked up rice is what you need to begin.
First step is to begin by layering your cooked rice in your serving plate.
Next layer is a the curry layer, so you have a marinated protein (and this could include vegetables with the protein). The protein and vegetables get marinated in a curry yogurt (I did use curry).
Second step is to add the cooked lentils and squash to the rice. Use your clean hands or a spoon to combine it together, breaking up any clumps of the rice.
Next layer would be fried potato and fried onion. This particular vegetarian biryani salad was not made with friend potatoes, but it would be great to add in! Another component is cilantro and mint (I used only cilantro) and also roasted cashews (I used raw peanuts).
Another layer is thinly sliced lemons, but I used just fresh lemon juice.
The final step and layer would be a saffron infused milk (keep it plant based if you're making it vegan). But following Chef Biju's recipe, this was made without the saffron drizzle.
Not only is the dish just so lovely to look at, it is delicious! My daughter already let me know it's time to make it again!
Tips and Variations
- Use cold leftover rice. Day-old rice from the fridge works beautifully here - the grains are drier and more separate, which means they absorb the olive oil and lemon better.
- Add fried potatoes. A traditional biryani includes fried potatoes. Toss small cubed potatoes in oil and curry powder and roast at 425°F until crispy, then fold in with the lentils and squash.
- Add a raita. A simple vegan raita made with coconut yogurt, cucumber, cumin, and mint alongside this salad is excellent. It provides a cooling contrast to the warm curry spices.
- Make it more substantial. Add roasted chickpeas or marinated tofu for extra protein.
- Swap the squash. Roasted cauliflower, eggplant, or sweet potato all work beautifully in place of summer squash.
For another hearty vegan lentil dish, try my cabbage lentil and chickpea stew or my Italian lentil soup.
Storage
Refrigerator:
Store in an airtight container for up to 3 days. The flavors actually deepen overnight. Add a squeeze of fresh lemon juice and a handful of fresh cilantro when serving leftovers to brighten everything back up.
Do Not Freeze:
The texture of the lentils and rice suffers in the freezer. This is best eaten fresh or within 3 days.
Store the crispy fried onion garnish separately at room temperature. It will go soggy if mixed into the salad.
FAQ
Not in the traditional sense. Curry powder flavors the squash and onion before grilling, but there is no sauce. Think of it as a rice salad with bold Indian spice running through every layer - warm and aromatic rather than saucy.
Long-grain basmati rice is the traditional choice - its slender grains stay separate and fluffy, which is essential for the layered texture. Jasmine rice also works in this salad version. Do not use short-grain or sticky rice.
Recipe adapted from Food and Wine
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Vegan Biryani Salad
Ingredients
- 1 cup uncooked lentils I used brown (use green, if you have)
- 1 bay leaf
- 2 Tablespoons plus ½ teaspoon sea salt divided
- 1 medium summer squash cut lengthwise into ½-inch-thick pieces
- 1 red onion cut into ½-inch rounds
- 2 Tablespoons curry powder
- 3 Tablespoons extra-virgin olive oil divided
- 1 Tablespoon coconut oil
- 1 cup raw peanuts unsalted
- ½ cup chopped dried apricots chopped (use dried peaches if you have instead of apricots)
- ¼ cup chopped dried papaya
- 3 cups cooked basmati or jasmine rice
- ⅓ cup fresh lemon juice
- ½ teaspoon black pepper
- 1 bunch fresh cilantro chopped
- 1 bunch scallions chopped
- 1 cup crispy fried onions or fried shallots for garnish
Instructions
- Combine lentils, 3 cups water, bay leaf, and 1 tablespoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium-low, cook until lentils are tender, 18 to 20 minutes. Remove the bay leaf. Drain and cool.
- While the lentils are simmering, heat up a grill pan. I use a medium size one that I use on top of my stove. In a small bowl, add the squash, red onion, curry powder, 1 teaspoon salt, 1 tablespoon of olive oil. Toss it all together.
- Place squash and onion pieces on the heated up grill pan.
- Grill the pieces until they are tender and slightly charred on both side (you don't want them burned).
- When the squash and onion are ready, remove from grill pan. Cut them into bite size pieces; set aside.
- In a small skillet, heat 1 tablespoon coconut oil (you could use olive oil if you don't have coconut oil) in a large skillet over medium-low. Add peanuts and dried fruit and cook, stirring around so pieces don't burn, for about 5 minutes. Season with ½ teaspoon salt.
- Place rice in a large bowl or serving platter, breaking up any large clumps (if there are any) with a spoon (or use your clean hands).
- Drizzle with remaining olive oil (1-2 tablespoons)and season with 1 teaspoon salt and pepper. Toss to combine.
- Gently fold in cooked lentils, squash, red onion, cashews, fruit, and fresh lemon juice; check seasoning and add more salt and pepper, if needed.
- Fold in cilantro and scallions.
- Garnish with fried onions or shallots, if using. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Lentils: If you have leftover cooked lentils, they would be perfect to use for this. You could also use leftover cooked chickpeas. Canned lentils or chickpeas would also be fine.
- Rice: Leftover cooked rice is best for this recipe. If you have to cook the rice the same day, be sure to let it cool down.
- Squash: Summer squash or butternut squash is fine. If you happen to have any leftover cooked squash from meal prep, it would be perfect to add into this recipe.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. I would not freeze this salad.
Very hearty and satisfying! There are so many wonderful flavors in this dish!
Oh wow! This had so much flavor with the dried apricots, dried papaya, curry, and cilantro. It all came together beautifully.
I love the warm spices in this. It’s so much more flavorful than a standard salad. It’s really hearty and filling, making it a great healthy option for a light dinner or a work lunch.
This is one tasty salad. I love the sweet and savory combo. The dried fruit in there is a great touch.
I made this to go with some grilled lemon chicken, and it was amazing!
I've been trying to incorporate more vegan meals into my diet, and this one is definitely a bright spot for me!