Vegan Chicken Biriyani
Experience the rich and aromatic flavors of **Vegan Chicken Biriyani**, a plant-based twist on the classic Indian dish. This recipe layers fragrant basmati rice with spiced vegan chicken pieces, caramelized onions, and a medley of warming spices like cinnamon, cardamom, and cloves. Fresh cilantro, mint leaves, and a squeeze of lemon juice add bursts of freshness, while coconut oil provides richness to each bite. Perfectly balanced with just the right amount of heat from biriyani masala and chili powder, this dish comes together in under an hour for a crowd-pleasing meal. Serve this vibrant vegan biriyani with a side of dairy-free yogurt or a crisp salad for a satisfying and flavorful dinner.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 3 tablespoons Coconut oil
- 2 large Onion, thinly sliced
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomato, chopped
- 500 grams Vegan chicken pieces
- 2 tablespoons Biriyani masala
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 Cinnamon stick
- 2 Bay leaf
- 4 Cardamom pods
- 4 Cloves
- 2 teaspoons Salt
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves, chopped
- 1 tablespoon Lemon juice
- 0.25 cup Fried onions (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in 3 cups of water for 20 minutes, then drain.
Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the cinnamon stick, bay leaf, cardamom pods, and cloves, sautéing until fragrant.
Add the thinly sliced onions to the pot and cook until caramelized and golden brown.
Mix in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomatoes, biriyani masala, turmeric powder, red chili powder, and salt, stirring well and cooking until the tomatoes break down and the oil begins to separate from the mixture.
Add the vegan chicken pieces, stirring to coat well with the spice mixture. Cook for about 5-7 minutes until the vegan chicken is heated through and well combined with the spices.
In a separate pot, bring 3 cups of water to a boil. Add the soaked and drained rice to the boiling water and cook the rice until it is about 70% cooked; drain any excess water.
To assemble the biriyani, layer half of the partially cooked rice over the vegan chicken mixture in the large pot, followed by half of the chopped cilantro and mint leaves.
Repeat with the remaining rice and herbs, drizzle the lemon juice, and dot the top with the remaining tablespoon of coconut oil.
Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 10-15 minutes, allowing the flavors to meld.
Optionally, garnish with fried onions before serving.
Serve the vegan chicken biriyani hot, accompanied by vegan yogurt or a fresh salad.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7041 mg | 306% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 38.3 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1052 mg | 81% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 4286 mg | 91% | |
*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.
