Vegan Beef Biryani
Elevate your dinner table with this flavor-packed Vegan Beef Biryani, a plant-based twist on the classic Indian favorite. Featuring tender vegan beef chunks infused with aromatic spices like cumin, cinnamon, and biriyani masala, this dish is layered with fluffy basmati rice, rich coconut milk, and vibrant fresh herbs. Garnished with golden fried cashew nuts and raisins, it delivers an irresistible blend of savory, sweet, and nutty flavors. Perfect for cozy dinners or special occasions, this dairy-free and meat-free recipe showcases the richness of traditional biryani while catering to a vegan lifestyle. Delight your taste buds with every satisfying bite of this hearty, crowd-pleasing dish!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Vegan beef chunks
- 1 cup Coconut milk
- 2 cups Vegetable broth
- 1 large Onion
- 4 Garlic cloves
- 1 inch piece Ginger
- 1 large Tomato
- 2 tablespoons Biriyani masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 Cinnamon stick
- 3 Cardamom pods
- 2 Bay leaves
- 2 tablespoons Raisins
- 0.5 cup Cashew nuts
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Cooking oil
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 20 minutes, then drain and set aside.
Slice the onion thinly and finely chop the garlic, ginger, and tomato.
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Sauté until aromatic.
Add the sliced onion and sauté until golden brown.
Add the garlic and ginger, and cook for another minute. Stir in the chopped tomato and cook until it breaks down and becomes soft.
Add the vegan beef chunks and cook for 5 minutes until slightly browned.
Stir in the biriyani masala, turmeric powder, salt, and black pepper. Cook for another 2 minutes.
Add the drained rice to the pot and sauté gently for about 2 minutes, ensuring the rice is well-coated with the spices.
Pour in the vegetable broth and coconut milk, stirring gently. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
In a small pan, heat the remaining 1 tablespoon of oil. Fry the cashew nuts and raisins until golden brown, then set aside.
Once the rice is cooked, remove from heat and let it sit covered for 5 minutes.
Gently fluff the biryani with a fork and mix in half of the cilantro and mint leaves along with the lemon juice.
Garnish the biryani with the fried cashew nuts, raisins, and the remaining fresh herbs.
Serve the Vegan Beef Biryani hot and enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 15.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
