Vegan Goat Biryani
Introducing a bold and flavorful twist on a classic dish, Vegan Goat Biryani combines the irresistible allure of traditional Indian cuisine with a fully plant-based approach. This recipe features a savory vegan goat meat substitute that soaks up the exotic blend of spices like biryani masala, cumin, cardamom, and cinnamon. Fluffy basmati rice, infused with saffron-soaked almond milk, layers beautifully with rich coconut yogurt and a hint of fresh herbs like cilantro and mint. Topped with golden-fried cashews and raisins for a touch of sweetness, this biryani is hearty, aromatic, and perfect for dinner parties or weeknight meals. Serve it steaming hot, and watch as it becomes a crowd favorite that satisfies vegans and non-vegans alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups basmati rice
- 500 grams vegan goat meat substitute
- 1 cup coconut yogurt
- 1 unit large onion, thinly sliced
- 2 tablespoons ginger-garlic paste
- 1 cup tomato puree
- 0.25 cup cashew nuts
- 2 tablespoons raisins
- 4 tablespoons vegetable oil
- 1 tablespoon biriyani masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 unit cinnamon stick
- 4 units green cardamom pods
- 4 units cloves
- 2 units bay leaves
- 0.25 teaspoon saffron strands
- 0.25 cup warm almond milk
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh mint leaves, chopped
- 1 teaspoon salt
- 4 cups water
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak in water for 30 minutes.
Dissolve the saffron strands in warm almond milk and set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté until fragrant.
Add the sliced onions and cook until they turn golden brown. Stir in ginger-garlic paste and sauté for another minute.
Add the vegan goat meat substitute to the pot, followed by turmeric powder, biriyani masala, and tomato puree. Cook until the mixture is well incorporated and heated through, about 5 minutes.
Stir in the coconut yogurt, salt, and allow the mixture to simmer for 10 minutes on low heat, stirring occasionally.
In a separate pot, bring 4 cups of water to boil, add soaked rice, and partially cook it until it's 70% done. Drain and set aside.
In a small pan, heat remaining vegetable oil and fry cashew nuts and raisins until golden. Remove and set aside.
Layer half of the partially cooked rice over the vegan goat mixture, followed by half of the saffron-almond milk mixture, chopped cilantro, and mint leaves.
Repeat with the remaining rice and finishing with the saffron-almond milk, mint, and cilantro.
Cover the pot tightly with a lid and cook on low heat for 20 minutes, allowing the flavors to meld together.
Remove from heat and allow it to sit for another 10 minutes before serving.
Garnish with fried cashew nuts and raisins before serving.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 71.0 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 943 mg | 73% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 4307 mg | 92% | |
*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.
