Vegan Prawn Biryani
Dive into the vibrant world of flavors with this Vegan Prawn Biryani, a plant-based twist on the classic Indian dish that’s sure to delight your taste buds. Loaded with aromatic spices like garam masala, turmeric, and saffron, this biryani layers fragrant basmati rice with succulent plant-based prawns cooked in a rich coconut milk and tomato gravy. The addition of fresh coriander, mint leaves, and a touch of lemon juice brings a burst of freshness to every bite. Perfect for a cozy dinner or special gathering, this vegan biryani is a satisfying, cruelty-free alternative that doesn’t compromise on authenticity. Serve it steaming hot, and let the irresistible medley of flavors take center stage at your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 1 cup Plant-based prawns
- 2 tablespoons Coconut oil
- 1 large Onion, thinly sliced
- 4 each Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 medium Tomatoes, chopped
- 1 each Green chili, slit
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Salt
- 0.5 cup Coconut milk
- 1 tablespoon Lemon juice
- 0.5 cup Fresh coriander, chopped
- 0.25 cup Mint leaves, chopped
- 1 pinch Saffron strands
- 2 tablespoons Warm almond milk
- 1 each Bay leaf
- 1 each Cinnamon stick
- 3 each Cardamom pods
- 3 each Cloves
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 1-2 minutes until fragrant.
Add the sliced onion to the pot and cook until golden brown. Stir in the garlic, ginger, and green chili, and sauté for an additional 2 minutes.
Add the chopped tomatoes and cook until they soften. Stir in turmeric, garam masala, ground cumin, and ground coriander. Mix well and let the spices bloom for 1 minute.
Add the plant-based prawns to the pot, followed by salt and coconut milk. Cook for 5-7 minutes, allowing the prawns to soak up the flavors.
Take another pot and bring 3 cups of water to a boil. Add the soaked and drained basmati rice to the boiling water. Cook until the rice is 70% cooked, then drain.
Dissolve the saffron strands in 2 tablespoons of warm almond milk.
In the pot with the prawn mixture, create a layer of semi-cooked rice over the prawns. Sprinkle evenly with lemon juice, chopped coriander, mint leaves, and saffron-infused almond milk.
Drizzle the remaining tablespoon of coconut oil over the rice. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes. This helps the flavors to meld and the rice to steam to perfection.
Once done, gently fluff the biryani with a fork, mixing the rice and prawn masala gently.
Serve the vegan prawn biryani hot, garnished with additional fresh coriander and mint if desired.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 27.7 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 750 mg | 58% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2696 mg | 57% | |
*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.
