Vegan Chicken Tikka Biryani
Transform your weeknight dinner with this irresistible Vegan Chicken Tikka Biryani, a plant-based twist on the traditional Indian classic! Featuring tender, marinated tofu infused with a fragrant blend of turmeric, garam masala, and ginger-garlic paste, this recipe offers layers of aromatic basmati rice, spiced onions, and vibrant herbs like fresh cilantro and mint. The dish is elevated with the luxurious flavors of saffron steeped in creamy almond milk and perfectly cooked using the traditional "dum" method for that quintessential biryani experience. Completely dairy-free and bursting with bold spices, this vegan masterpiece is perfect for impressing guests or simply indulging in a wholesome, satisfying meal. Rich in flavor, naturally gluten-free, and easy to customize, this Vegan Chicken Tikka Biryani is guaranteed to become a favorite at your dinner table!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 300 grams Basmati rice
- 120 grams Coconut yogurt
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Lemon juice
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 Bay leaves
- 1 1-inch piece Cinnamon stick
- 4 Cloves
- 3 Cardamom pods
- 1 large Onion, thinly sliced
- 1 large Tomato, pureed
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh mint, chopped
- 600 ml Water
- 1 pinch Saffron strands
- 3 tablespoons Almond milk
Instructions
Press the extra-firm tofu to remove excess moisture, then cut into bite-sized pieces.
In a bowl, mix coconut yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, coriander powder, and salt.
Add tofu pieces to the marinade, ensuring they are well coated. Let this marinate for at least 15 minutes.
Rinse basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain.
In a large pot, heat vegetable oil over medium heat. Add bay leaves, cinnamon stick, cloves, and cardamom pods, and sauté until fragrant.
Add the thinly sliced onion to the pot and cook until golden brown.
Add the pureed tomato and cook until the mixture thickens and oil separates from the masala.
Add marinated tofu to the pot and cook until lightly browned and cooked through, about 10 minutes.
Stir in chopped cilantro and mint, then remove the tofu mixture from the pot and set aside.
In the same pot, add water and bring to a boil. Add the soaked rice and cook until 70% done, about 8-10 minutes.
Drain the rice and in the pot, layer half the rice, then all the tofu mixture, and top with the remaining rice.
Soak saffron strands in almond milk and drizzle over the rice layers.
Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20 minutes, allowing flavors to meld.
After 20 minutes, gently fluff the biryani and serve hot.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2571 mg | 112% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 30.2 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 3119 mg | 240% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2380 mg | 51% | |
*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.
