Vegetarian Chicken Dum Biryani
Savor the rich and aromatic flavors of Vegetarian Chicken Dum Biryani, a plant-based twist on the classic Indian delicacy. This recipe features tender, spiced plant-based chicken pieces layered with fragrant basmati rice, caramelized onions, and vibrant herbs like mint and coriander. Enhanced with the earthy warmth of traditional spices—biryani masala, cardamom, and cloves—this dish is steamed to perfection in the traditional "dum" style, ensuring every grain of rice is infused with flavor. A final drizzle of saffron-infused milk adds a touch of luxury to this satisfying and wholesome meal. Perfect for special occasions or indulgent weeknight dinners, this vegetarian delight brings the authenticity of biryani to your table without compromising on taste or texture. Serve hot with a side of raita and enjoy the symphony of spices in every bite!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1.5 teaspoons Salt
- 300 grams Plant-based chicken pieces
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Biryani masala
- 2 tablespoons Lemon juice
- 2 large Onion, thinly sliced
- 4 tablespoons Ghee or vegetable oil
- 0.5 teaspoon Saffron strands
- 3 tablespoons Warm milk
- 0.5 cup Mint leaves
- 0.5 cup Coriander leaves (cilantro)
- 1 teaspoon Cumin seeds
- 2 Bay leaves
- 4 Cloves
- 3 Cardamom pods
Instructions
Rinse basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice for 30 minutes.
In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the soaked, drained rice. Cook the rice until it is 70% cooked, about 5-7 minutes. Drain and set aside.
In a bowl, mix plant-based chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, biryani masala, and lemon juice. Marinate for at least 20 minutes.
In a large pan or skillet, heat ghee or vegetable oil over medium heat. Add cumin seeds, bay leaves, cloves, and cardamom pods. Sauté until the spices release their aroma.
Add the sliced onions and sauté until golden and caramelized. Reserve half of the onions for layering and keep the rest in the pan.
Add the marinated plant-based chicken to the pan. Cook until the pieces are well-coated with the spices and slightly browned.
In a small bowl, soak saffron strands in warm milk. Set aside.
In a large pot or Dutch oven for layering the biryani, start with a layer of the cooked plant-based chicken mixture.
Add half of the semi-cooked rice over the chicken. Sprinkle half of the reserved caramelized onions, mint leaves, and coriander leaves.
Drizzle half of the saffron milk over this layer. Repeat the layering with the remaining chicken mixture, rice, onions, mint, coriander, and saffron milk.
Cover the pot with a tight-fitting lid or seal with an aluminum foil to trap the steam.
Cook on low heat (dum) for 30 minutes, ensuring the flavors meld and the rice steams perfectly.
After 30 minutes, remove from heat, let it rest for 10 minutes, and then gently fluff the biryani with a fork before serving.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 37.0 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1350 mg | 104% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3497 mg | 74% | |
*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.
