Vegetarian Beef Biryani
Indulge in the aromatic and flavor-packed delight of Vegetarian Beef Biryani, a modern twist on the traditional South Asian classic. This vibrant dish features tender basmati rice layered with a savory plant-based beef substitute infused with rich biryani spices like turmeric, biryani masala, and red chili powder. Enhanced by creamy yogurt, juicy tomatoes, and fragrant garlic and ginger, each bite unveils a symphony of flavors. Garnished with golden fried onions, saffron-infused milk, crunchy cashews, and sweet raisins, this vegetarian biryani is a feast for both the eyes and the palate. Perfect for family dinners or special occasions, this recipe delivers the authentic taste of beef biryani while being entirely meat-free. Easy to make in under an hour, it’s the ideal crowd-pleaser to bring the essence of South Asian cuisine to your table.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 300 grams Plant-based beef substitute
- 3 tablespoons Vegetable oil
- 2 medium Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 medium Tomatoes, chopped
- 1 cup Plain yogurt
- 2 tablespoons Biryani masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 0.5 cup Cilantro, chopped
- 0.25 cup Mint leaves, chopped
- 0.25 teaspoon Saffron strands
- 2 tablespoons Warm milk
- 0.25 cup Cashews
- 0.25 cup Golden raisins
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
In a large pot, bring 4 cups of water and salt to a boil. Add the soaked rice, stirring gently. Cook until the rice is 70% cooked, then drain and set aside.
In a small bowl, soak the saffron strands in warm milk and set aside.
Heat vegetable oil in a large pan over medium heat. Add the sliced onions, stirring occasionally, until they turn golden brown. Remove half for garnishing.
To the pan, add garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the plant-based beef substitute, biryani masala, turmeric powder, and red chili powder. Stir well to combine and cook for about 5 minutes.
Stir in the chopped tomatoes and cook until they soften and the oil begins to release from the sides.
Lower the heat and add the plain yogurt, mixing thoroughly. Cook the mixture until it thickens slightly, about 5 minutes.
In a deep pot or oven-safe dish, assemble the biryani: start with a layer of the beef mixture, followed by a layer of rice. Sprinkle some of the fried onions, chopped cilantro, and mint leaves over the rice.
Repeat layers, finishing with a top layer of rice. Drizzle the saffron-infused milk over the top, and garnish with the remaining fried onions, cashews, and raisins.
Cover the pot tightly with a lid or aluminum foil and cook on low heat for 15-20 minutes, allowing the flavors to meld with the rice.
Remove from heat and let it rest for another 5 minutes before serving. Fluff gently with a fork and enjoy your vegetarian beef biryani.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 27.9 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 6495 mg | 282% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 68.5 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1083 mg | 83% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 3978 mg | 85% | |
*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.
