Vegetarian Chicken Biriyani
Indulge in the irresistible flavors of Vegetarian Chicken Biriyani, a plant-based twist on the classic Indian delicacy. Fragrant basmati rice is layered with juicy, spiced plant-based chicken pieces, caramelized onions, and aromatic biriyani masala, all cooked to perfection on dum (steam) for an authentic biriyani experience. The saffron-infused milk and a generous drizzle of ghee lend a luxurious touch, while fresh mint and coriander add vibrant notes of freshness. This recipe strikes the perfect balance between traditional flavors and modern plant-based innovation, making it a crowd-pleasing meal for vegetarians and meat-lovers alike. Perfect for festive gatherings or comforting weeknight dinners, this vegetarian biriyani delivers the rich, complex flavors and textures you'd expect from its classic counterpart.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Plant-based chicken pieces
- 2 large Onion
- 2 medium Tomato
- 1 cup Yogurt
- 2 tablespoons Ginger garlic paste
- 2 pieces Green chili
- 2 tablespoons Biriyani masala
- 1 teaspoon Cumin seeds
- 1 inch Cinnamon stick
- 3 pieces Green cardamom
- 4 pieces Cloves
- 1 piece Bay leaf
- 3 tablespoons Ghee
- 1 pinch Saffron
- 2 tablespoons Warm milk
- 0.5 cup Mint leaves
- 0.5 cup Coriander leaves
- 1.5 teaspoons Salt
- 4 cups Water
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak in cold water for 30 minutes, then drain.
Heat a tablespoon of ghee in a large heavy-bottomed pot over medium heat. Add cumin seeds, cinnamon stick, cardamoms, cloves, and bay leaf. Sauté until fragrant.
Add thinly sliced onions and cook until they turn golden brown.
Add ginger garlic paste and chopped green chilies, sautéing for 2 minutes.
Add diced tomatoes, biriyani masala, and salt. Cook until the tomatoes soften and oil separates.
Stir in the plant-based chicken pieces, mixing well with the spices. Cook for about 5 to 7 minutes.
Mix in the yogurt and allow it to cook for another 3 to 4 minutes, creating a thick gravy.
Meanwhile, bring 4 cups of water to a boil in another pot. Add the soaked and drained rice, cooking until 70% cooked. Drain and set aside.
In a small bowl, soak saffron in warm milk and set aside.
In the large pot with the gravy, layer half the mint and coriander leaves over the 'chicken' mixture.
Spread half the cooked rice over the mixture. Add the remaining mint and coriander leaves on top.
Layer the rest of the rice, drizzle the saffron milk on top.
Melt the remaining ghee and drizzle over the layered rice.
Cover the pot tightly with a lid and reduce the heat to low. Cook on dum (steam) for 15 to 20 minutes.
Once done, remove from heat and let it rest for 10 minutes. Fluff the biriyani gently with a fork before serving.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 7393 mg | 321% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 60.8 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1324 mg | 102% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3721 mg | 79% | |
*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.
