Vegan Mutton Biriyani
Indulge in the aromatic flavors of Vegan Mutton Biriyani, a plant-based twist on the classic Indian delicacy that’s as hearty as it is delicious. This recipe combines fragrant basmati rice, tender vegan mutton, and a medley of bold spices like cinnamon, cardamom, and biriyani masala to create a dish infused with authentic flavors. Coconut yogurt adds a creamy richness, while layers of saffron milk, fried onions, cashews, and raisins elevate every bite with bursts of texture and color. Perfectly slow-cooked to meld the spices, this biriyani offers a vibrant and nourishing meal that’s entirely vegan. Whether hosting a festive gathering or enjoying a special dinner at home, this Vegan Mutton Biriyani is sure to captivate your taste buds and impress your guests.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Vegan mutton
- 0.5 cups Coconut yogurt
- 2 medium Onion, thinly sliced
- 2 medium Tomato, chopped
- 2 tablespoons Ginger garlic paste
- 2 tablespoons Biriyani masala
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Chili powder
- 1 Cinnamon stick
- 4 Cloves
- 4 pods Green cardamom
- 1 Bay leaf
- 10 Cashew nuts
- 10 Raisins
- 0.5 teaspoons Saffron strands
- 2 tablespoons Warm almond milk
- 0.25 cup Fresh coriander leaves, chopped
- 0.25 cup Fresh mint leaves, chopped
- 1 teaspoon Salt
- 4 tablespoons Oil
- 3.5 cups Water
Instructions
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a small bowl, mix the saffron strands with warm almond milk and set aside.
Heat 2 tablespoons of oil in a large pan over medium heat. Add the cashew nuts and raisins, frying until golden. Remove with a slotted spoon and set aside.
In the same pan, add the sliced onions and sauté until golden brown. Remove half of the onions for garnishing.
Add the ginger garlic paste to the remaining onions and sauté for 1 minute until aromatic.
Add the chopped tomatoes and cook until they are mushy.
Add the turmeric powder, chili powder, biriyani masala, and salt. Stir well and cook for 2 minutes.
Add the vegan mutton pieces. Mix well and cook for 5 minutes until coated with the spices.
Add the coconut yogurt and cook for another 3 minutes. Mix in the chopped coriander and mint leaves.
In a separate pot, bring 3.5 cups of water to a boil. Add the cinnamon stick, cloves, green cardamom, bay leaf, and salt.
Add the drained rice to the boiling water, cooking until it's 70% done. Drain and set aside.
In a large pot or biriyani handi, start layering. Spread half of the cooked vegan mutton mixture at the bottom.
Add half of the cooked rice in an even layer. Sprinkle with half of the saffron milk, some fried onions, cashews, and raisins.
Repeat the layers with the remaining mutton mixture and rice. Top with the remaining saffron milk, fried onions, cashews, and raisins.
Cover the pot tightly with a lid. Cook on a low flame for about 15 minutes for the flavors to meld. Alternatively, you can place the covered pot in a 350°F (175°C) oven for 15 minutes.
After cooking, let it rest for 10 minutes, then gently fluff the biriyani before serving hot.
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 553.7 g | 201% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 296.8 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1072 mg | 82% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 6512 mg | 139% | |
*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.
