Vegetarian Chicken Biryani
Experience the rich and aromatic flavors of a classic biryani with a vegetarian twist in this mouthwatering Vegetarian Chicken Biryani recipe! Perfect for plant-based eaters and biryani lovers alike, this dish features tender, spiced plant-based chicken simmered in a fragrant blend of biryani masala, saffron-infused basmati rice, and layers of flavorful caramelized onions, fresh herbs, and creamy yogurt. Highlights of this recipe include its variety of warming whole spices like cinnamon, cardamom, and cloves, as well as the delightful layers of texture and aroma that come together during the slow steam cooking process. Ready in just 70 minutes, this vegan-friendly take on a beloved Indian classic pairs beautifully with cooling raita or a crisp green salad, ensuring a complete and satisfying meal your family or guests will love. Perfect for weeknight dinners or special occasions, this biryani is a flavorful showstopper!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Plant-based chicken
- 2 large, sliced Onion
- 2 medium, chopped Tomato
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- 2 slitted Green chili
- 0.5 cup, chopped Mint leaves
- 0.5 cup, chopped Cilantro
- 2 tablespoons Biryani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 2 Bay leaves
- 4 Cloves
- 1 Cinnamon stick
- 4 Cardamom pods
- 2 teaspoons Salt
- 4 tablespoons Vegetable oil
- 10 Saffron strands
- 0.25 cup Warm milk
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Heat 2 tablespoons of oil in a large pan over medium heat. Add cumin seeds, bay leaves, cloves, cinnamon, and cardamom. Sauté until fragrant.
Add sliced onions and cook until golden brown, about 8-10 minutes.
Stir in ginger-garlic paste and green chilies, and sauté for another 2 minutes.
Add chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and the oil begins to separate from the masala.
Add plant-based chicken pieces. Stir well to coat them in the masala mixture. Cook for about 5-7 minutes.
Mix in yogurt, mint leaves, and cilantro. Allow it to simmer for 5 minutes. Remove from heat and set aside.
In another pot, bring 8 cups of water to a boil. Add drained basmati rice and cook until the rice is 70% cooked, approximately 5-7 minutes. Drain the rice.
Layer half of the partially cooked rice over the plant-based chicken mixture. Sprinkle half of the soaked saffron milk over the rice.
Add the remaining rice and saffron milk, layering over them. Cover the pan with a tight-fitting lid.
Place the pan on a low flame and let the biryani cook in its own steam for about 15-20 minutes.
Gently fluff the rice with a fork, mixing carefully to combine. Serve hot with raita or salad.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 11.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 796 mg | 17% | |
*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.
