Vegan Lamb Biryani
Experience the bold and aromatic flavors of a classic biryani in a plant-based twist with this Vegan Lamb Biryani. Featuring tender shredded jackfruit as a luscious meat substitute, this recipe brims with the richness of exotic spices like biryani masala, cinnamon, and cardamom, paired perfectly with creamy coconut milk and vibrant saffron. The basmati rice and frozen peas absorb layers of flavor, creating a harmonious blend of texture and taste in every bite. Garnished with fresh cilantro, mint, and optional crispy fried onions, this dish is not only visually stunning but also irresistibly delicious. Perfect for dinner parties or a cozy family meal, this vegan biryani offers an indulgent and cruelty-free way to enjoy the traditional Indian classic.
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Recipe Information
Ingredients
- 400 g jackfruit (canned, young, in brine)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tomato paste
- 2 tablespoons biriyani masala powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 4 cloves
- 2 cups basmati rice
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 cup frozen peas
- 0.25 teaspoon saffron strands
- 2 tablespoons warm water (for saffron)
- 1 teaspoon salt
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh mint leaves, chopped
- 0.5 cup fried onions (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water while preparing other ingredients.
Drain and rinse the canned jackfruit. Pat dry with paper towels and shred it with your hands into smaller pieces.
In a large pan, heat olive oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves, and sauté for about 30 seconds until fragrant.
Add the sliced onion and cook until it becomes golden brown, about 5-7 minutes.
Stir in the garlic, ginger, and tomato paste. Cook for another 2 minutes until the mixture is well combined.
Add the biriyani masala, turmeric powder, and red chili powder. Stir well to coat the onions.
Add the shredded jackfruit, mix well, and cook for 5 minutes, allowing the jackfruit to absorb the spices.
Pour in the vegetable broth and coconut milk. Stir and bring to a simmer.
Drain the soaked rice and carefully add it to the pan. Also add the frozen peas, saffron strands steeped in warm water, and salt.
Stir gently to combine and distribute the rice evenly, then cover the pan with a tight-fitting lid.
Reduce the heat to low and let the biriyani cook undisturbed for about 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Turn off the heat and let the biriyani sit, covered, for an additional 10 minutes to allow the flavors to meld.
Before serving, fluff the rice gently with a fork. Garnish with fresh cilantro, mint leaves, and optional fried onions.
Serve the Vegan Lamb Biryani warm with your favorite vegan yogurt or salad on the side.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1166 mg | 25% | |
*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.
