Vegan Chicken Dum Biryani
Indulge in the rich, aromatic flavors of Vegan Chicken Dum Biryani, a plant-based twist on an iconic Indian delicacy. This hearty one-pot dish features fluffy, golden basmati rice layered with spiced, marinated vegan chicken, fragrant herbs like mint and cilantro, and a luxurious saffron-infused almond milk drizzle. Slow-cooked on low heat, the dum technique ensures every grain of rice absorbs the bold spices of garam masala, cinnamon, and cardamom for an irresistibly authentic taste. Perfect for festive occasions or a comforting dinner, this vegan biryani is a crowd-pleaser that’s bursting with texture, color, and vibrant aromas.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1.5 teaspoons Salt
- 0.5 teaspoon Turmeric powder
- 300 grams Plant-based chicken pieces
- 1 cup Vegan yogurt
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Lemon juice
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 2 pieces Black cardamom
- 1 piece Bay leaf
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 0.25 teaspoon Saffron strands
- 0.25 cup Warm almond milk
- 0.5 cup Cilantro
- 0.5 cup Mint leaves
- 0.5 cup Fried onions
- 3 tablespoons Vegetable oil
Instructions
Rinse the basmati rice thoroughly under running water until the water runs clear. Soak it in water for 30 minutes, then drain.
Bring 4 cups of water to a boil in a pot. Add the soaked basmati rice, 1 teaspoon of salt, and 0.5 teaspoon of turmeric powder. Cook until the rice is about 70% cooked. Drain and set aside.
In a large bowl, combine plant-based chicken, vegan yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala, and 0.5 teaspoon of salt. Mix well, ensuring the 'chicken' pieces are well-coated. Let it marinate for 15 minutes.
Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add cumin seeds, black cardamom, bay leaf, cloves, and cinnamon. Sauté until fragrant, about 2 minutes.
Add the marinated vegan chicken to the pan. Cook for 8-10 minutes, stirring occasionally, until they are golden brown and the spices are cooked through.
Warm 0.25 cup of almond milk and add saffron strands to it. Let it sit for a few minutes to let the saffron release its color and flavor.
In a large heavy-bottomed pot, layer half of the cooked rice at the bottom. Layer the cooked vegan chicken mixture over the rice. Add a layer of cilantro, mint leaves, and fried onions.
Top with the remaining rice. Drizzle the saffron-almond milk over the top. Cover the pot tightly with a lid or aluminum foil to trap the steam.
Place the pot over very low heat, allowing it to steam and cook the biryani for 20-25 minutes. This allows the flavors to meld together and for the rice to finish cooking.
Once done, gently fluff the rice and serve the Vegan Chicken Dum Biryani hot, garnished with additional cilantro and mint if desired.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4951 mg | 215% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 23.4 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1053 mg | 81% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2069 mg | 44% | |
*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.
