Vegan Chicken Biryani
Elevate your dinner table with this flavorful and aromatic Vegan Chicken Biryani—a plant-based twist on the classic Indian rice dish! Made with fragrant basmati rice, tender vegan chicken pieces, rich coconut yogurt, and a medley of warm spices like cinnamon, cardamom, and biryani masala, this recipe is a symphony of tastes and textures. Layers of savory curry, partially cooked rice infused with saffron, and fresh herbs like mint and coriander are cooked together to perfection, creating a dish that’s bursting with authentic flavors. Perfect for a comforting weeknight dinner or a festive gathering, this one-pot vegan biryani is hearty, satisfying, and entirely cruelty-free. Garnished with golden fried onions for that final touch, this recipe is sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 300 grams vegan chicken pieces
- 1 cup coconut yogurt
- 2 large onion
- 2 medium tomato
- 2 tablespoons ginger garlic paste
- 2 tablespoons biryani masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 2 bay leaves
- 1 teaspoon cumin seeds
- 0.5 cup fresh coriander leaves
- 0.5 cup fresh mint leaves
- 0.25 teaspoon saffron strands
- 2 tablespoons warm almond milk
- 3 tablespoons coconut oil
- 1.5 teaspoons salt
- 4 cups water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a small bowl, add saffron strands to the warm almond milk and set aside to bloom.
Heat 2 tablespoons of coconut oil in a large frying pan over medium heat. Add sliced onions and sauté until they turn golden brown. Remove half of the onions and set them aside for garnishing.
Add ginger garlic paste to the remaining onions in the pan and sauté for 1-2 minutes until the raw smell disappears.
Add the vegan chicken pieces and cook until they are lightly browned, about 5 minutes.
Stir in chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt. Cook until the tomatoes soften, about 5 minutes.
Add coconut yogurt and mix well to coat the vegan chicken pieces. Cook for another 2 minutes.
In a large pot, bring 4 cups of water to a boil. Add cinnamon stick, cardamom pods, cloves, bay leaves, cumin seeds, and 1 teaspoon of salt.
Add the soaked and drained rice to the boiling water. Cook until the rice is 70% cooked, about 6-7 minutes. Drain the rice and set aside.
In a large heavy-bottomed pot, layer half of the partially cooked rice. Add the layered vegan chicken curry on top, followed by a layer of the remaining rice.
Drizzle the saffron-infused almond milk over the rice, then sprinkle with fresh mint leaves and coriander leaves.
Top with the reserved fried onions.
Cover the pot with a tight-fitting lid and place it over low heat. Cook for 20-25 minutes to allow the flavors to infuse and the rice to fully cook.
Remove from heat and let it rest for 10 minutes before serving.
Gently fluff the biryani using a fork to combine layers just before serving.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7782 mg | 338% | |
| Total Carbohydrate | 296.5 g | 108% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 72.1 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1146 mg | 88% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 4506 mg | 96% | |
*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.
