Vegan Chicken Pulao
Indulge in the aromatic and hearty flavors of Vegan Chicken Pulao, a plant-based twist on the classic Indian rice dish. This recipe features fragrant basmati rice cooked to perfection with savory vegan chicken strips, tender peas, and a medley of warming spices like cinnamon, cardamom, and garam masala. Coconut oil adds a luscious richness, while fresh ginger, garlic, and green chilies provide an enticing kick. Finished with a garnish of fresh mint and cilantro, this one-pot wonder is as visually stunning as it is delicious. Perfect for a cozy family meal or an impressive dinner spread, this vegan pulao is packed with protein, vibrant colors, and bold flavors, making it an excellent option for plant-based enthusiasts seeking a taste of traditional Indian cuisine. Keywords: Vegan Chicken Pulao, vegan Indian recipes, plant-based dinner, one-pot rice dish.
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 200 grams vegan chicken strips
- 2 tablespoons coconut oil
- 1 large onion, thinly sliced
- 4 cloves garlic cloves, minced
- 1 inch ginger, minced
- 2 medium green chilies, sliced
- 1 medium tomato, finely chopped
- 0.5 cup frozen peas
- 1 inch cinnamon stick
- 4 whole cloves
- 3 whole green cardamom pods
- 1 whole bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1.5 teaspoons salt
- 3 cups water
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint leaves, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 20 minutes, then drain and set aside.
In a large, deep pan, heat coconut oil over medium heat. Add the cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds. Sauté them for about 1 minute until fragrant.
Add the sliced onion and sauté until it becomes golden brown.
Stir in the minced garlic, ginger, and green chilies. Cook for 2 minutes until the raw smell dissipates.
Add the chopped tomato and cook until it becomes soft and mushy.
Mix in turmeric powder, coriander powder, and garam masala. Cook for another minute.
Add the vegan chicken strips and frozen peas. Stir well to combine with the spices.
Add the drained rice and gently mix to coat each grain with the spice mixture.
Pour in 3 cups of water and add salt. Bring to a boil over high heat.
Once the water starts to boil, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let it sit for 5 minutes before removing the lid.
Fluff the rice gently with a fork and garnish with chopped cilantro and mint leaves before serving.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 18.1 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1811 mg | 39% | |
*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.
