Vegan Single Plate Chicken Biryani
Indulge in the flavorful delight of Vegan Single Plate Chicken Biryani, a plant-based twist on the classic Indian dish that’s perfect for solo diners! This one-pot wonder combines fragrant basmati rice, spiced vegan chicken pieces, and a vibrant blend of aromatics like garlic, ginger, and green chili for a truly authentic experience. Infused with biryani masala, turmeric, and creamy coconut milk, every bite bursts with bold flavors. Finished with saffron strands, lemon juice, and garnishes of roasted cashews and raisins, this vegan biryani elevates the meal with rich textures and a touch of sweetness. Ready in under an hour, this easy-to-make recipe is ideal for meal prepping or serving as a satisfying single plate dinner. Whether you’re craving comfort food or exploring vegan Indian recipes, this dish is sure to impress!
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 1 cup Water
- 1 leaf Bay leaf
- 100 grams Vegan chicken pieces
- 2 tablespoons Vegetable oil
- 0.5 cup Onion, thinly sliced
- 1 clove Garlic, minced
- 1 teaspoon Ginger, grated
- 1 piece Green chili, chopped
- 1 small Tomato, chopped
- 1 teaspoon Biryani masala
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 2 tablespoons Coconut milk
- 5 strands Saffron strands
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh coriander leaves, chopped
- 1 tablespoon Cashew nuts
- 1 tablespoon Raisins
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and avoid a sticky texture.
In a small pot, bring 1 cup of water to a boil. Add the rinsed rice and the bay leaf, then cover and reduce the heat to low. Cook for 10 minutes or until the rice is cooked and the water is absorbed.
In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.
Add the minced garlic, grated ginger, and chopped green chili to the onions and sauté for another minute.
Toss in the vegan chicken pieces and stir for 3-4 minutes until they start to brown.
Add the chopped tomato, biryani masala, coriander powder, turmeric powder, and salt. Cook until the tomatoes soften, stirring occasionally.
Stir in the coconut milk and let it simmer for about 5 minutes to blend the flavors.
In a small bowl, soak the saffron strands in a teaspoon of warm water to release their color and aroma.
Fluff up the cooked rice with a fork and layer it over the vegan chicken mixture in the pan. Drizzle the saffron water and lemon juice on top.
Cover the pan and cook on low heat for another 10 minutes, allowing the flavors to meld.
In a separate small pan, dry roast the cashew nuts and raisins until the nuts are golden and the raisins puff up.
Serve the biryani on a plate, garnished with roasted cashews, raisins, and fresh coriander leaves.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 20.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1007 mg | 21% | |
*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.
